Capsaicin emulsions: Formulation and characterization

Abstract

Oleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin. Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against various microorganisms. Capsaicin in the form of an emulsion-based carrier system could be a good alternative to enhance bioavailability and simultaneously to increase the shelf-life of food. In this study, capsaicin emulsions were formulated using three different surfactants (Tween 80, commercial soy lecithin, and sucrose monopalmitate/SMP). Effects of aqueous phase composition, pH, and heating the pre-homogenized dispersion were investigated. For characterization, NMR relaxometry, color, turbidity, and antioxidant activity experiments were conducted. Antimicrobial efficacies of the emulsions were also evaluated against Escherichia coli andStaphylococcus aureus. Mean particle sizes of emulsions with surfactants Tween 80, lecithin, and SMP were found to be 68.30, 582.63, and 50.10 nm, respectively. Lecithin-containing emulsions showed the highest antimicrobial activity against S. aureus with 4.60 log reduction, whereas the same effect was observed in Tween 80-containing emulsions against E. coli with 3.86 log reduction. Emulsions prepared with SMP showed the highest antioxidant activity with 0.482 mg DPPH/L emulsion. The formulated emulsions have the potential to be used in food industry as antimicrobial food grade solutions.

Evaluation of the oxidative stability of Chipotle chili (<em>Capsicum annuum</em> L.) oleoresins in avocado oil

“…Therefore, the color components from the chili powder, mainly red components, could be extracted from oil. Both oleoresins showed a very dark red color (almost black) as can be appreciated in Table 1, with the most concentrated one being the darkest, as previously reported (Akbas et al, 2017).…”

Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study

“…Akbas et al. () stated that glycerol addition also decreased the T 2 values of capsaicin emulsions as a result of the viscosity increasing effect of glycerol. However, relative increase in T 2 value of XG emulsions compared to its GT counterpart might be associated with the noninteraction of XG with WPI, because of limited thermodynamic compatibility between these two biopolymers (Bouyer et al., ).…”

“…In previous studies, due to its hydrophilic nature and water solubility, it was generally used with low amount of oil during emulsion preparations. As an example, 5% orange oil‐in‐water (McClements, Decker, & Choi, ), 2% oleoresin capsicum in water (Akbas, Soyler, & Oztop, ), and 10% lemon oil‐in‐water (Rao & McClements, ) were prepared by using SMP as a surfactant. However, in our study, although relatively high amount of oil phase (20% sunflower‐oil‐in‐water) was used, SMP became soluble in water phase and successfully stabilized the emulsion system by preventing droplet aggregation during 28 days of storage.…”

La nanotecnologia y su aplicación en alimentos

“…Ban et al (2015) obtuvieron resultados similares en la bioaccesibilidad oral para flavonoides nanoemulsionados en aceite/agua. Por otra parte, Akbas et al (2018) prepararon nanoemulsiones de capsaicina transparentes con color rojo brillante y actividad inhibitoria ante S. aureus y E. coli, aplicable a alimentos funcionales, recubrimientos comestibles o envases. Mientras, Lane et al (2016) desarrollaron nanoemulsiones de aceite de lino omega-3 y algas en agua que permitirían el fortificado de alimentos.…”