Production of pungency-suppressed capsaicin microcapsules by spray chilling

Günel, Zehra; Varhan, Emine; Koç, Mehmet; Topuz, Ayhan; Sahin‐Nadeem, Hilal

doi:10.1016/j.fbio.2021.100918

Cited by 18 publications

(9 citation statements)

References 38 publications

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“…Capsaicin is commonly used in food, medical treatment, antimicrobials, etc., as it can promote digestion, benefit blood circulation, prevent chronic diseases, and treat diverse painful syndromes [ 8 ]. However, multiple unsaturated C=C bonds in the structure of natural capsaicin result in poor water solubility and poor stability in adverse conditions.…”

Section: Introductionmentioning

confidence: 99%

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

Zhang

et al. 2022

Foods

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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.

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Section: Introductionmentioning

confidence: 99%

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

Zhang

et al. 2022

Foods

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“…Generally speaking, the particle size of microcapsule powder is not uniform, and the distribution range is extensive. From Table 4, capsaicin microcapsules are widely distributed in the eld of 1-60 µm, and these values are lower than those reported in previous studies by Günel et al (2021). The d (4, 3) and D (3, 2) of the microcapsules were close when the ratio of sodium caseinate to acetylated wheat starch was 10:0, 9:1 and 7:3, indicating that the particle size of the microcapsules was relatively uniform.…”

Section: Particle Size Distributionmentioning

confidence: 61%

“…From Table 4, capsaicin microcapsules are widely distributed in the field of 1–60 μm, and these values are lower than those reported in previous studies by Günel et al . (2021). The d (4, 3) and d (3, 2) of the microcapsules were closer for sodium caseinate:acetylated wheat starch at ratios of 10:0, 9:1 and 7:3, indicating a more uniform particle size.…”

Section: Resultsmentioning

confidence: 99%

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

Saleh

Zhang

Liang

et al. 2022

Int J of Food Sci Tech

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To improve the stability of capsaicin, different mass ratios of sodium caseinate and acetylated wheat starch (10:0, 9:1,7:3, 5:5, 3:7, 1:9, 0:10) were used as the wall material to prepare the emulsion, and it was microencapsulated by spray drying technology. The results showed that the sodium caseinate and wheat starch acetate exhibited a perfect emulsi cation effect. The composite wall material could signi cantly improve the encapsulation degree of the whole system, and the highest was 84.05% (3:7). The shape of the capsaicin microcapsule was almost spherical, and the size was not uniform, while the color and dispersion of the particles were consistent. The capsaicin microcapsules had a high solubility between 77.88% and 97.64%. The retention rates of capsaicin prepared with the sodium caseinate/wheat starch acetate ratio were 7:3, 5:5 and 3:7 exhibited high storage stability, which was more than 60.00% after 15 days of storage at different light and temperatures. This study may provide more theoretical support for applying starch acetate in edible vectors and expand the application range of capsaicin.

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“…Furthermore, spray drying of double emulsions has been considered as a method for getting better hydrophilic bioactive compound encapsulation by (a) increase storage stability, with the impermeability of W/O droplets in a strong, continuous matrix, and consequently limited coalescence of droplets and release of the trapped compound; (b) to make powdered ingredients more convenient (Adachi et al, 2004). The double layer, water‐in‐oil‐in‐water (W/O/W) emulsion as a carrier is used to effectively encapsulate the hydrophilic bioactive components by loading them within the internal water phase (Fioramonti et al, 2019; Günel et al, 2021). Preparations of the emulsion of phycocyanin have different characteristics because of its chemical structure.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of phycocyanin by spray‐drying method: Effect of process parameters and wall materials

İlter

Koç

Demirel

et al. 2022

Food Processing Preservation

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Spray‐drying method was used for the microencapsulation of the extracted, purified phycocyanin from Arthrospira platensis to increase its stability and usability as a food colorant. The effect of process conditions – wall material type, ratio, and inlet‐air temperature – on physical and chemical properties was investigated. The moisture content and water activity of phycocyanin microcapsules were found as 1.80–3.18% and 0.15–0.24, respectively. The product with the largest particle size was 19.44 μm. Size distribution values were in 1.87–6.05. Optimum process condition was determined as 34.4% maltodextrin, 65.6% whey protein isolate, and 167.6°C inlet temperature. Moisture content (2.35%), aw (0.18), Tg (58.25°C), D[4,3] (11.92 μm), size distribution (2.016), color properties (L*: 79.37, a*: −6.69, b*: −5.29), total phenolic content (12.14 mgGA/L), and microencapsulation efficiency (87.11%) of the phycocyanin microcapsules were also determined at optimum. Microencapsulation efficiency increased with the maltodextrin and whey protein isolate together; the conditions of process variables were effective in the encapsulation process. Novelty impact statement Phycocyanin was prepared in a double‐layer emulsion and dried in a spray dryer, thus preventing degradation caused by environmental factors. The physical and chemical properties of the final product were examined and modeled. The conditions required to obtain the microencapsulated phycocyanin with optimum properties were examined.

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Production of pungency-suppressed capsaicin microcapsules by spray chilling

Cited by 18 publications

References 38 publications

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

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

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

Microencapsulation of phycocyanin by spray‐drying method: Effect of process parameters and wall materials

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