Department of Food Safety and Nutrition, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China.
J Sci Food Agric. 2020 Jan 15;100(1):129-138. doi: 10.1002/jsfa.10002. Epub 2019 Oct 13.
Capsaicin, as a major pungent ingredient of peppers, has many health benefits. However, the strong irritation effect of capsaicin inhibits its application in the food industry. Emulsions can be an effective approach to alleviate the irritation.
In this study, we used tocopheryl polyethylene glycol 1000 succinate (TPGS) as an emulsifier to prepare capsaicin emulsions through high-pressure homogenization. Capsaicin emulsions with a particle size of about 100 nm, -36.4 mV zeta potential, and 91.9% encapsulation efficiency were prepared successfully and showed better environmental stability and higher antioxidant activity. Emulsions reduced the cumulative release of capsaicin and had no toxic effect on buffalo rat liver (BRL-3A) cells. Moreover, the gastrointestinal injury model of rats showed that emulsions reduced the strong irritation of capsaicin.
This work provides a theoretical basis for the application of irritant ingredients in food industry. © 2019 Society of Chemical Industry.
辣椒素作为辣椒的主要辛辣成分，具有许多健康益处。然而，辣椒素的强烈刺激性抑制了其在食品工业中的应用。乳液可以是一种有效缓解刺激性的方法。
在这项研究中，我们使用生育酚聚乙二醇 1000 琥珀酸酯（TPGS）作为乳化剂，通过高压均质法制备辣椒素乳液。成功制备了粒径约为 100nm、-36.4mV 动电位和 91.9%包封效率的辣椒素乳液，表现出更好的环境稳定性和更高的抗氧化活性。乳液减少了辣椒素的累积释放，对水牛大鼠肝（BRL-3A）细胞没有毒性作用。此外，大鼠胃肠道损伤模型表明乳液降低了辣椒素的强烈刺激性。
这项工作为刺激性成分在食品工业中的应用提供了理论依据。 © 2019 化学工业协会。
