He Jingxing, Wu Xiaolin, Xie Youfa, Gao Yi, McClements David Julian, Zhang Lu, Zou Liqiang, Liu Wei
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
Jiangzhong Pharmaceutical Co. LTD, Nanchang 330041, Jiangxi, China.
Int J Biol Macromol. 2023 Apr 30;235:123899. doi: 10.1016/j.ijbiomac.2023.123899. Epub 2023 Mar 2.
Capsaicin is a water-insoluble bioactive component with several beneficial physiological functions. However, the widespread application of this hydrophobic phytochemical is limited by its low water-solubility, intense irritation, and poor bioaccessibility. These challenges can be overcome by entrapping capsaicin within the internal water phase of water-in-oil-in-water (W/O/W) double emulsions via using ethanol to induce pectin gelling. In this study, ethanol was used both to dissolve capsaicin and to promote pectin gelation, thereby forming capsaicin-loaded pectin hydrogels that were used as the internal water phase of the double emulsions. Pectin addition improved the physical stability of the emulsions and led to a high encapsulation efficiency of capsaicin (>70 % after 7d storage). After simulated oral and gastric digestion, capsaicin-loaded double emulsions maintained their compartmentalized structure, avoiding capsaicin leakage in the month and stomach. The double emulsions were digested in the small intestine, thereby releasing the capsaicin. Capsaicin bioaccessibility was significantly enhanced after encapsulation, which was attributed to mixed micelle formation by the digested lipid phase. Furthermore, encapsulation of capsaicin within the double emulsions reduced the irritation in the gastrointestinal tissues of mice. This kind of double emulsion may have great potential for the development of more palatable capsaicin-loaded functional food products.
辣椒素是一种具有多种有益生理功能的水不溶性生物活性成分。然而，这种疏水性植物化学物质的广泛应用受到其低水溶性、强烈刺激性和较差生物可及性的限制。通过使用乙醇诱导果胶凝胶化，将辣椒素包裹在水包油包水（W/O/W）双重乳液的内水相中，可以克服这些挑战。在本研究中，乙醇既用于溶解辣椒素，又用于促进果胶凝胶化，从而形成负载辣椒素的果胶水凝胶，用作双重乳液的内水相。添加果胶提高了乳液的物理稳定性，并导致辣椒素的高包封率（储存7天后>70%）。经过模拟口腔和胃消化后，负载辣椒素的双重乳液保持其分隔结构，避免辣椒素在口腔和胃中泄漏。双重乳液在小肠中被消化，从而释放出辣椒素。包封后辣椒素的生物可及性显著提高，这归因于消化后的脂质相形成混合胶束。此外，将辣椒素包裹在双重乳液中可减轻对小鼠胃肠道组织的刺激。这种双重乳液在开发更可口的负载辣椒素的功能性食品方面可能具有巨大潜力。
