Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability
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 impac...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/4/612 |
| _version_ | 1797480279551508480 |
|---|---|
| author | Bo Zhang Luyao Zheng Siyuan Liang Yifan Lu Jianmei Zheng Guoquan Zhang Wenhao Li Hao Jiang |
| author_facet | Bo Zhang Luyao Zheng Siyuan Liang Yifan Lu Jianmei Zheng Guoquan Zhang Wenhao Li Hao Jiang |
| author_sort | Bo Zhang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T21:57:46Z |
| format | Article |
| id | doaj.art-7c4a312031d34666b941ec489c6c4eb3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:57:46Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7c4a312031d34666b941ec489c6c4eb32023-11-23T19:54:36ZengMDPI AGFoods2304-81582022-02-0111461210.3390/foods11040612Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its StabilityBo Zhang0Luyao Zheng1Siyuan Liang2Yifan Lu3Jianmei Zheng4Guoquan Zhang5Wenhao Li6Hao Jiang7College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, ChinaThe 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.https://www.mdpi.com/2304-8158/11/4/612capsaicinencapsulationsolubilityPCA analysisstability |
| spellingShingle | Bo Zhang Luyao Zheng Siyuan Liang Yifan Lu Jianmei Zheng Guoquan Zhang Wenhao Li Hao Jiang Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability Foods capsaicin encapsulation solubility PCA analysis stability |
| title | Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability |
| title_full | Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability |
| title_fullStr | Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability |
| title_full_unstemmed | Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability |
| title_short | Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability |
| title_sort | encapsulation of capsaicin in whey protein and osa modified starch using spray drying physicochemical properties and its stability |
| topic | capsaicin encapsulation solubility PCA analysis stability |
| url | https://www.mdpi.com/2304-8158/11/4/612 |
| work_keys_str_mv | AT bozhang encapsulationofcapsaicininwheyproteinandosamodifiedstarchusingspraydryingphysicochemicalpropertiesanditsstability AT luyaozheng encapsulationofcapsaicininwheyproteinandosamodifiedstarchusingspraydryingphysicochemicalpropertiesanditsstability AT siyuanliang encapsulationofcapsaicininwheyproteinandosamodifiedstarchusingspraydryingphysicochemicalpropertiesanditsstability AT yifanlu encapsulationofcapsaicininwheyproteinandosamodifiedstarchusingspraydryingphysicochemicalpropertiesanditsstability AT jianmeizheng encapsulationofcapsaicininwheyproteinandosamodifiedstarchusingspraydryingphysicochemicalpropertiesanditsstability AT guoquanzhang encapsulationofcapsaicininwheyproteinandosamodifiedstarchusingspraydryingphysicochemicalpropertiesanditsstability AT wenhaoli encapsulationofcapsaicininwheyproteinandosamodifiedstarchusingspraydryingphysicochemicalpropertiesanditsstability AT haojiang encapsulationofcapsaicininwheyproteinandosamodifiedstarchusingspraydryingphysicochemicalpropertiesanditsstability |