ArticleFoods (Basel, Switzerland)2022
Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Review
- Review
- Article
- Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate.Food chemistry: X · 2024Article
- Characterization of Spray-Dried Microcapsules of Paprika Oleoresin Induced by Ultrasound and High-Pressure Homogenization: Physicochemical Properties and Storage Stability.Molecules (Basel, Switzerland) · 2023Article
- Improved Viability of Probiotics via Microencapsulation in Whey-Protein-Isolate-Octenyl-Succinic-Anhydride-Starch-Complex Coacervates.Molecules (Basel, Switzerland) · 2023Article
- Review
- Review
- Two-Phase Extraction Processes, Physicochemical Characteristics, and Autoxidation Inhibition of the Essential Oil Nanoemulsion ofFoods (Basel, Switzerland) · 2022Article
- One-Step Encapsulation of Capsaicin into Chitosan-Oleic Acid Complex Particles: Evaluation of Encapsulation Ability and Stability.Polymers · 2022Article
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8 authors.
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Abstract
The poor water-solubility and stability of capsaicin limits its widespread application in the industry. Spray-dried capsaicin microcapsules were fabricated using whey protein (WP) and octenyl-succinic-anhydride-modified starch (OS) as wall materials in this study. The aim is to investigate the impact of protein/starch ratio on microcapsules' physicochemical characteristics and stability. SEM images showed that microcapsule granules were uneven in size, and irregular, with some wrinkles and dents. FTIR illustrated a chemical interaction between capsaicin and composite wall materials. XRD showed that the spray-dried powders were mainly in amorphous form. As the whey protein content decreased, the yield (9.32-68.18%), encapsulation efficiency (49.91-94.57%), wettability (158.87-232.63 s), and solubility (74.99-96.57%) of samples decreased, but the mean particle size (3.22-26.03 μm), apparent viscosity, and shear stress tended to increase. Besides, DSC revealed that the glass transition temperatures (Tg) of samples were at around 85 °C. Capsaicin microcapsules with WP:OS at the ratio of 7:3 possessed the highest Tg, and the best storage stability. Based on our research, microencapsulation significantly improved the stability and the water-solubility of capsaicin. A small amount of OSA-starch mixed with whey protein as a promising carrier for capsaicin would greatly promote the application of capsaicin in the food industry.
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