Toxicological evaluation and in vitro simulated gastrointestinal release of capsaicin-loaded particles

• Grant number: 19/10432-1
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: December 01, 2019
• End date: November 30, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Miriam Dupas Hubinger
• Grantee: Ana Gabriela da Silva Anthero Rissato
• Supervisor: Jesus Maria Frias Celayeta
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: Technological University Dublin (TU Dublin), Ireland
• Associated to the scholarship: 18/02132-5 - Microparticles of paprika oleoresin using different wall materials and evaluation of the inducer satiety effect, BP.DR

Abstract

Capsicum (chili) oleoresin is a great source of capsaicin, pungent compound of low solubility that plays an important role in the prevention of chronic diseases, such as diabetes, cardiovascular diseases, cancer and obesity. The toxicity and rate release during digestion of the natural compounds are influenced by their concentration and matrix in which it is present. Based on this, the proposal of this study will be evaluating the toxicity and assess the release of microencapsulated chili oleoresin (capsaicin-loaded particles) by in vitro digestibility. The Capsicum oleoresin will be encapsulated using commercial materials and modified malt as a novel wall material by oil-in-water emulsion followed by spray drying process. After that, all microparticles will be characterized in relation to moisture content, water activity, particles size and encapsulation efficiency of capsaicin by HPLC (High-Performance Liquid Chromatography). These microparticles will be evaluated in relation to stability essays against digestive enzymes. Apart from this, the samples will be conducted for toxicity essays to evaluate the toxicological effects of the capsaicin on healthy cells by use of the Caco-2 human epithelial cells and HepG2 human liver hepatocellular cells. The behavior of the microparticles will be assessed under simulated gastrointestinal conditions using three different fluids: simulated salivary fluid (SSF), simulated gastric fluid (SGF) and simulated intestinal fluid (SIF), and digestive enzymes. Aliquots will be collected at time 0, 30, 60, 90 and 120 min for analyzes of microstructure, size, zeta potential, and capsaicin content. Therefore, the experimental results obtained in this work can bring a relevant approach on the toxicity and ingestion of Capsicum oleoresin microencapsulated by in vitro tests, which may be important for satiety tests in vivo that will be conducted later in Brazil. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE AGUIAR, ANA CAROLINA; VIGANO, JULIANE; ANTHERO, ANA GABRIELA DA SILVA; DIAS, ARTHUR LUIZ BAIAO; HUBINGER, MIRIAM DUPAS; MARTINEZ, JULIAN. Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers. FOOD CHEMISTRY-X, v. 13, p. 14-pg., 2022-03-30. (19/10432-1, 15/18119-0, 17/16903-0, 18/02132-5)