Table 2.

Applications of TPs nanostrategies in food quality improvement.

Nano-Carriers	Tea Polyphenols	Food	Effect	Ref.
Soy lecithin liposomes	Catechin and epigallocatechin gallate	Hard low-fat cheese	Increased antioxidant properties of low-fat cheese. The treated cheese samples with liposome-encapsulated catechin or EGCG had higher FRAP (ferric reducing antioxidant power) values	[89]
Soy lecithin liposomes	Green tea catechins	Full-fat hard cheese	Increased antioxidant activity of full-fat hard cheese. The Total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) antioxidant activity of whole fat cheese treated with catechin after 90 days of ripening were higher than those of the control group	[90]
Nanoencapsulation	Catechin	Coconut milk	Enhanced the antioxidant activity and prolonged the shelf life of coconut milk. Coconut milk better retained antioxidant activity during 21 days of storage	[91]
Low-methoxy pectin-coated nanoliposomes	Epigallocatechin gallate	Orange juice	Maintained good stability after pasteurization and had a stronger antioxidant activity. The liposomes still showed sustained release effect for about 20 days in orange juice, and the appearance of the orange juice did not change	[92]
Protein microcapsule	Green tea catechins	Biscuits	Microcapsule can protect catechins during a thermal treatment (180 °C), but it did not improve the antioxidant capacity of biscuit dough	[93]