Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility

Abstract

Capsaicin was microencapsulated in six different wall systems by spray drying whey protein and citrate mung bean starch at various ratios (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, 0:10) to improve its stability and water solubility and reduce its pungency. The morphological, rheological, storage stability, and physicochemical properties of capsaicin emulsion and capsaicin microcapsules were characterized. As a result, the yield of six capsaicin microcapsules was 19.63–74.99%, the encapsulation efficiency was 26.59–94.18%, the solubility was 65.97–96.32%, the moisture content was lower than 3.63% in all systems, and particle size was broadly distributed in the range of 1–60 μm. Furthermore, microcapsules with high whey protein content in the encapsulation system had an excellent emulsifier effect and wetness, smooth particle surface, and higher lightness (L*). Moreover, the system formed by composite wall materials at a ratio of whey protein to citrate mung bean starch of 7:3 had the highest retention rate and the best stability. The overall results demonstrate that whey protein combined with citrate mung starch through spray drying could be a promising strategy to produce microcapsules of poorly water-soluble compounds such as capsaicin.

Improving the Quality of Lunar Regolith Simulant Soil for Future Food Security

“…This was consistent with the research of Zhang et al [26]. Additionally, when comparing the results with Zhang et al [27], it was found that the experimental results were consistent in terms of an encapsulation layer that formed around the core material, resulting in a higher encapsulation efficiency with an increasing concentration of GA in the coating material. The encapsulation efficiency of capsaicin microcapsules from capsicum using WPI Figure 6.…”

Capsaicin microcapsules with high encapsulation efficiency and storage stability based on sodium caseinate–acetylated wheat starch: preparation and characterisation

“…Zhang et al . (2022a, 2022b) reported that the EE of capsaicin microcapsules ranged from 26.59% to 94.18%. In this study, the EE of the capsaicin microcapsule system was in the range of 73.20% to 84.05% (Table 2).…”

“…While the L* was the lowest value of 83.55 when the ratio of sodium caseinate to acetylated wheat starch was 1:9, and the colour was darker than that of the other samples. Samples with higher whiteness indicate that capsaicin was less exposed on the surface of microcapsules, with a better embedding effect and higher EE (Zhang et al ., 2022a, 2022b). The lightness was higher (91.64), and the loading rate was also higher (83.31%) when the ratio of sodium caseinate to acetylated wheat starch was 5:5 compared to the other microcapsule samples (Table 3).…”

“…Therefore, modified starch is used as a microcapsule wall material to overcome the shortcomings of the native starch. For example, sulphuric acid‐modified cassava starch exhibited an excellent protective effect on β‐carotene during drying, with low surface carotene content and effective microencapsulation (Zhang et al ., 2022a, 2022b). Furthermore, Domian et al .…”

Innovación en Tecnología Alimentaria: Caracterización Hedónica De Quesos Funcionales Con Harina De Frijol

“…El uso de la harina de frijol se ha planteado en otras investigaciones para la diversificación de productos funcionales mostrando resultados positivos de aceptación (Sánchez-Toledano et al, 2021). A su vez, la microencapsulación con partes del frijol ha evidenciado estabilidad y solubilidad, por lo que se sugiere que tiene aplicaciones potenciales en la industria alimentaria (Zhang et al, 2022).…”