Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MSE

The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition

“…The most studied biological activity in fruits of the genus Capsicum is antioxidant activity. This activity can be quantified in vitro by several methodologies, among which the following are highlighted: antioxidant activity by uptake of the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), antioxidant activity by uptake of the 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) radical cation (ABTS); oxygen radical absorption capacity (ORAC); ferric reducing-antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); β-carotene bleaching assay; superoxide radical scavenging activity (SOD); thiobarbituric acid method (TBA); hydroxyl radical averting capacity (HORAC); reducing power method (RP), and the ferric thiocyanate method (FTC) [ 119 , 120 , 121 , 122 , 123 , 124 ]. In most of these studies, the concentration of polyphenols, capsaicinoids, and other compounds, such as carotenoids, is directly related to the antioxidant activity present in chili and peppers.…”

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

“…In the study by Sun et al [ 87 ], four inlet temperatures (100, 130, 160 and 190 °C) were tested for the encapsulation of carvacrol; these authors found that inlet temperatures between 100 and 130 °C were the most appropriate in terms of antioxidant capacity, dissolution time, hygroscopicity and morphology. de Sá Mendes et al [ 88 ] also studied the consequences of inlet temperature (140 to 160 °C) on the physicochemical properties of spray-dried pepper flour extract, concluding that color and morphology were strongly influenced. Brighter, less purple and spherical particles with some shrinkage were obtained with high inlet temperatures.…”

“…Values of Hausner’s ratio, Carr’s index and angle of repose higher than 1.25, 25% and 45°, respectively, indicate poor flowability. Bulk and tapped density values lower than 0.30 and 0.45, respectively, are relevant for packaging and material handling purposes in the food industry [ 88 ]. Dadi et al [ 78 ] have found the influence of the microencapsulation technique in these properties, with higher values of Hausner’s ratio, Carr’s index, and angle of repose in freeze-dried microcapsules in comparison to spray-dried ones, which the authors have related with the irregular shape of the former.…”