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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

Full text
Author(s):
de Aguiar, Ana Carolina [1] ; de Paula, Julia Teixeira [2] ; Muriel Mundo, Jorge Luis [3] ; Martinez, Julian [1] ; McClements, David Julian [3]
Total Authors: 5
Affiliation:
[1] Univ Campinas UNICAMP, Coll Food Engn, Dept Food Engn, Campinas, SP - Brazil
[2] Univ Fed Mato Grosso, Inst Exact & Earth Sci, Dept Food Engn, Barra Do Garcas, Mato Grosso - Brazil
[3] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 - USA
Total Affiliations: 3
Document type: Journal article
Source: JOURNAL OF FOOD PROCESS ENGINEERING; v. 44, n. 4 FEB 2021.
Web of Science Citations: 1
Abstract

There is a growing interest in the fabrication of colloidal delivery systems for bioactive compounds assembled from natural ingredients, particularly plant-based ones. In this study, Capsicum oleoresin was encapsulated within oil-in-water nanoemulsions by high-pressure microfluidization from natural emulsifiers: whey protein (WP), pea protein (PP), quillaja saponin (QS), and sunflower lecithin (SL). The influence of emulsifier, concentration, and microfluidization conditions (pressure and number of passes), on particle diameter and zeta-potential of nanoemulsions was evaluated. Particle diameter decreased with increasing homogenization pressure and number of passes. All emulsifiers were capable of forming charged droplets with dimensions in the nanometer range at sufficiently high concentrations. The stability of nanoemulsions to environmental stresses (pH, ionic strength, and heating) and storage was studied. The pH and salt stabilities were dependent on the emulsifier type. Overall, natural emulsifiers were effective in producing Capsicum oleoresin-loaded nanoemulsions with small particle size and capsaicin stability. (AU)

FAPESP's process: 15/18119-0 - Ultrasound emulsification of biquinho pepper (Capsicum chinense) extracts obtained by supercritical fluid extraction as an alternative to increase its bioactivity
Grantee:Ana Carolina de Aguiar
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 17/16903-0 - Fabrication of Capsicum chinense oleoresin edible nanoemulsions using microfluidization technique
Grantee:Ana Carolina de Aguiar
Support Opportunities: Scholarships abroad - Research Internship - Post-doctor