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Fabrication of capsaicin emulsions: improving the stability of the system and relieving the irritation to the gastrointestinal tract of rats
Author(s) -
Han Jingjing,
Zhang Shuhan,
Liu Xuebo,
Xiao Chunxia
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10002
Subject(s) - capsaicin , irritation , chemistry , polyethylene glycol , emulsion , ingredient , bioavailability , active ingredient , carrageenan , food science , zeta potential , gastrointestinal tract , pharmacology , biochemistry , materials science , nanotechnology , medicine , receptor , nanoparticle , immunology
Abstract BACKGROUND Capsaicin, as a major pungent ingredient of peppers, has many health benefits. However, the strong irritation effect of capsaicin inhibits its application in the food industry. Emulsions can be an effective approach to alleviate the irritation. RESULTS In this study, we used tocopheryl polyethylene glycol 1000 succinate (TPGS) as an emulsifier to prepare capsaicin emulsions through high‐pressure homogenization. Capsaicin emulsions with a particle size of about 100 nm, −36.4 mV zeta potential, and 91.9% encapsulation efficiency were prepared successfully and showed better environmental stability and higher antioxidant activity. Emulsions reduced the cumulative release of capsaicin and had no toxic effect on buffalo rat liver (BRL‐3A) cells. Moreover, the gastrointestinal injury model of rats showed that emulsions reduced the strong irritation of capsaicin. CONCLUSION This work provides a theoretical basis for the application of irritant ingredients in food industry. © 2019 Society of Chemical Industry