Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

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...

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Bibliographic Details
Main Authors: Bo Zhang, Luyao Zheng, Siyuan Liang, Yifan Lu, Jianmei Zheng, Guoquan Zhang, Wenhao Li, Hao Jiang
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
capsaicin
encapsulation
solubility
PCA analysis
stability
Online Access:https://www.mdpi.com/2304-8158/11/4/612

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