Encapsulation of pepper oleoresin by supercritical fluid extraction of emulsions

Characterization of Capsicum oleoresin microparticles and in vivo evaluation of short-term capsaicin intake

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Modified malt was successfully used in Capsicum oleoresin microencapsulation.

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High antioxidant activities by ORAC and FRAP were observed for all microparticles.

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Diet containing Capsicum oleoresin microparticles can promote weight gain control.

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Liver damage caused by obesity was prevented by high doses of Capsicum's oleoresin.

Gum arabic, modified corn starch (EMCAP), modified malt (MALT), either blended or isolated, were assessed as encapsulating agents for Capsicum oleoresin. Capsicum oleoresin microparticles were obtained by spray drying and analysed for physicochemical properties and in vivo. Obtained powders were adequate for storage, given their low water activity (<0.150), hygroscopicity (<11.43 g/100 g), moisture (<4.76%) and high glass transition temperature (<98.3 °C). FT-IR analysis concluded that carbohydrates matrices were loaded after spray drying, with peaks around 2850 cm ^–1 for aromatic compounds, and bands around 1760 cm⁻¹, pointing to the presence of capsaicin inside the microparticles. All formulations exhibited high antioxidant activity, low contact angles and great solubility in water. Any adverse effect was observed in the experimental assay, neither change on the level of hepatic aminotransferases. The intake of a High-Fat Diet (HFD) supplemented with Capsicum oleoresin microparticles decreased weight gain when compared to the HFD control.

Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers

Peppers of the Capsicum genus have a rich nutritional composition and are widely consumed worldwide. Thus, they find numerous applications in the food, pharmaceutical and cosmetic industries. One commercial application is oleoresin production, a nonpolar fraction rich in bioactive compounds, including capsaicinoids and carotenoids. Among the technologies for pepper processing, special attention is given to supercritical fluid technologies, such as supercritical fluid extraction (SFE) with pure solvents and CO2 plus modifiers, and SFE assisted by ultrasound. Supercritical fluid-based processes present advantages over the classical extraction techniques like using less solvents, short extraction times, specificity and scalability. In this review, we present a brief overview of the nutritional aspects of peppers, followed by studies that apply supercritical fluid technologies to produce extracts and concentrate bioactives, besides oleoresin encapsulation. Furthermore, we present related phase equilibrium, cost estimation, and the gaps and needs for the full use of peppers from a sustainable perspective.

Development of chitosan based microencapsulated spray dried powder of tuna fish oil: oil load impact and oxidative stability

The impact of fish oil concentration on the oxidative stability of microcapsules through the spray drying process using chitosan and maltodextrin as wall material was studied. Emulsions were prepared with different Tuna fish oil (TFO) content (TFO-10%, TFO20%, TF030% TF0-40%) while wall material concentration was kept constant. Microencapsulated powder resulting from emulsion prepared with high fish oil load have high moisture content, wettability, total oil and low encapsulation efficiency, hygroscopicity and bulk tapped density. Oxidative stability was evaluated periodically by placing microcapsules at room temperature. Microcapsules prepared with TFO-10% presented high oxidative stability in terms of peroxide value (2.94±0.04) and anisidine value (1.54±0.02) after 30 days of storage. It was concluded that optimal amounts of fish oil for microencapsulation are 10% and 20% using chitosan and maltodextrin that extended its shelf life during study period.

Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications

Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.

Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments

Twenty-one different cultivars from four different species were examined. The highest dry weight was present in seeds (between 35 and 50%) and the average water content was 60%. Placenta and pericarp contained on average 86% water. Total sugars variation between species was 60%. The most concentrated in the various cultivar pericarps were ascorbic acid ranging from 368.1 to 2105.6 mg/100 g DW and citric acid ranging from 1464.3 to 9479.9 mg/100 g DW. Total phenolic content ranged from 2599.1 mg/100 DW in 'Chilli AS- Rot' to 7766.7 mg/100 g DW in 'Carolina Reaper'. The placenta had 23.5 times higher phenolic content than seeds. C. chinense and C. chinense × C. frutescens had 3.5 to 5 times higher capsaicinoid content compared to C. annuum and C. baccatum, with 'Carolina Reaper' having the highest content at 7334.3 mg/100 g DW and 'Chilli AS- Rot' the lowest (318.7 mg/100 g DW).

Recovery of Capsaicinoids and Other Phytochemicals Involved With TRPV-1 Receptor to Re-valorize Chili Pepper Waste and Produce Nutraceuticals

The hot chili pepper industry represents one of the most important staple foods in Mexico and many Asian countries. Nowadays, large amounts of waste materials are produced from the pepper supply chain that could be used as a source to obtain nutraceuticals. Among the most common and important bioactive compounds contained in pepper residues are the capsaicinoids, which are the responsible of the pungency of the pepper. Capsaicinoids, mainly capsaicin, may ameliorate obesity, gastric disorder, diabetes, cardiovascular diseases, cancer, rhinitis, asthma, immune system diseases, and important viral diseases as the recent COVID-19. The aim of this review is to review the industrial process for the extraction of capsaicinoids ingredients from pepper residues and to examine the relation of the capsaicin and other chili pepper phytochemicals to prevent and treat chronic diseases explained through the key role of the TRPV1 receptor. The extraction and incorporation of these compounds into nutraceutical formulations depend mainly on the development of new methods to improve not only the yield of a particular compound but the validation of the bioactivity and phytochemical characterization.

Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds

In recent years, the demand for nutritive, functional and healthy foods has increased. This trend has induced the food industry to investigate novel technologies able to produce ingredients with enhanced functional and physicochemical properties. Among these technologies, one of the most promising is the encapsulation based on supercritical fluids. Thanks to the inherent absence of organic solvent, the low temperature of the process to reach a supercritical state and the capacity to dissolve lipid soluble bioactives, the encapsulation with supercritical carbon dioxide represents a green technology to produce several functional ingredients, with enhanced stability, high load and tailored protection from environmental factors. Furthermore, from the fine-tuning of the process parameters like temperature, pressure and flow rate, the resulting functional ingredient can be easily designed to tailor the controlled release of the bioactive, or to reach specific levels of taste, odor and color. Accordingly, the aim of the present review is to summarize the state of the art of the techniques based on supercritical carbon dioxide for the encapsulation of bioactive compounds of food interest. Pros and cons of such techniques will be highlighted, giving emphasis to their innovative aspects that could be of interest to the food industry.

Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper (Capsicum annuum) powder

Objectives

Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out. Due to its contamination with various pathogens, a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality parameters.

Methods

Samples were obtained from a local farmer from the Eastern Region of Ghana. Sterility tests were carried out. The samples were inoculated with known cfu/ml of Escherichia coli, Listeria monocytogenes and Salmonella enterica Typhimurium. Samples were irradiated at 1, 2, 4, and 5 kilogray (kGy). Zero kilogray served as control (unirradiated). All samples were stored at 4oC for 60 days. Enumeration of the various pathogens was done in appropriate media. Some quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as control. Capsaicinoids and carotenoids were quantified using a high performance liquid chromatography. The samples were stored at 4oC for 8 weeks.

Results

A dose-dependent effect on the inactivation of the pathogens was observed (P &lt; 0.05). Storage time affected the inactivation of the pathogens as well (P &lt; 0.05). Complete inactivation of the pathogens was observed at 5 kGy at day 0. Capsaicin, dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%, 14.7 % and 20.95% respectively as compared with the contents of the unirradiated samples. A gamma irradiation dose of 5 kGy caused losses of 8.11%, 8.67% and 26.54% in capsanthin, beta carotene and beta cryptoxanthin respectively. Quality parameters measured reduced with storage (P &lt; 0.05).

Conclusions

Gamma irradiation inactivated pathogens at 5 kGy. Lower doses used during the study could inactivate the pathogens but with time. All quality parameters and carotenoids quantified were affected by gamma irradiation and storage period (P &lt; 0.05).