Fabrication of capsaicin emulsions: improving the stability of the system and relieving the irritation to the gastrointestinal tract of rats

• Published in: Journal of the science of food and agriculture 2020-01, Vol.100 (1), p.129-138
• Main Authors: Han, Jingjing, Zhang, Shuhan, Liu, Xuebo, Xiao, Chunxia
• Format: Article
• Language: English
• Subjects: Animals; Antioxidants; Capsaicin; Capsaicin - chemistry; Capsaicin - metabolism; cell toxicity; Emulsifying Agents - chemistry; Emulsions; Emulsions - chemistry; Emulsions - metabolism; Fabrication; Food industry; Food processing industry; gastrointestinal damage; Gastrointestinal system; Gastrointestinal tract; Gastrointestinal Tract - metabolism; Hepatocytes; Injury prevention; Irritation; Male; Organic chemistry; Particle Size; Peppers; Polyethylene glycol; Rats; Rats, Sprague-Dawley; Stability; TPGS; Vitamin E - chemistry; Zeta potential
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.10002

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