Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility

Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility

Capsaicin was microencapsulated in six different wall systems by spray drying whey protein and citrate mung bean starch at various ratios (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, 0:10) to improve its stability and water solubility and reduce its pungency. The morphological, rheological, storage stability, an...

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Bibliographic Details
Main Authors: Xiuyun Zhang, Bo Zhang, Xiangzhen Ge, Huishan Shen, Xiangxiang Sun, Qian Zhang, Yifan Lu, Zhuangzhuang Sun, Wenhao Li
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
capsaicin
microcapsules
physicochemical properties
storage stability
Online Access:https://www.mdpi.com/2304-8158/11/7/1049

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