Microencapsulation of capsicum oleoresin by spray-drying: characterization, toxicity assay, and its biological activity using in vivo model

Author(s)

Ana Gabriela da Silva Anthero

• Document type: Doctoral Thesis
• Press: Campinas, SP.
• Institution: Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos
• Defense date: 2023-03-16

Examining board members

Miriam Dupas Hubinger; Renata Valeriano Tonon; Anacharis Babeto de Sá Nakanishi; Carolina Siqueira Franco Picone; Ana Silvia Prata

• Advisor: Miriam Dupas Hubinger

Abstract

In modern society, increasing obesity is a problem for reducing public life expectancy. Thus, food research is driven to develop conscious foods contributing to moderate food intake and nutrition. Studies regarding Capsicum oleoresin are carried out to evaluation on its effect on anti-obesity diseases. However, the consumption and usage of neat chili oleoresin in food are limited due to its low solubility and high pungency. Capsicum oleoresin microencapsulation is an alternative to overcoming these limitations. Microparticles of Capsicum oleoresin were produced using different carbohydrates as wall materials. Microparticles were evaluated regarding food consumption and metabolism in mice. This work was divided into five steps. First, the malt was modified using stearic acid (2% w/w) at different ultrasonic energy densities. As a result, four new encapsulating agents with good emulsifier properties were obtained. In sequence, modified malt (MALT with gum arabic (GA) and modified malt with EMCAP) were tested isolated and in combination (GA: MALT; EMCAP: MALT; GA: EMCAP) to produce Capsicum oleoresin emulsions. The combination of MALT with GA and with EMCAP resulted in more stable emulsions with low interfacial tension values (<8.7 mN/m) and high capsaicin retention (>80%). All Capsicum oleoresin emulsions oleoresin were submitted to spray drying. The biological activity of Capsicum oleoresin microparticles showed that the formulation GA: MALT with capsaicin concentration ranging from 0.0022 to 0.0044%, supplemented in high-fat diets, effectively reduced weight gain in mice. No toxic effects of microparticles, oleoresin, and wall materials against CaCO-2 and HepG2 cells were observed. The digestibility assay demonstrated that the MALT: GA formulation delivered a higher capsaicin content in the intestinal phase. Based on the results, the last in vivo trial proved that the groups fed with the Capsicum oleoresin-rich microparticles had leptin levels like the lean group. The liver's lipids levels, cholesterol and triglycerides, and plasma cholesterol were also lower for the groups treated with the microparticles compared to the fat control group. Capsicum oleoresin microparticles can be considered a promising ingredient in preventing the adverse effects caused by the consumption of high-fat diets and, consequently, could be used as a tool for obesity control (AU)

• FAPESP's process: 18/02132-5 - Microparticles of paprika oleoresin using different wall materials and evaluation of the inducer satiety effect
• Grantee: Ana Gabriela da Silva Anthero Rissato
• Support Opportunities: Scholarships in Brazil - Doctorate