Qiu Xiang, Xie Jing, Mei Jun
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
Polymers (Basel). 2025 Apr 27;17(9):1196. doi: 10.3390/polym17091196.
The primary active ingredient in capsicum is capsaicin. However, capsaicin bioavailability is low due to its restricted water solubility, and its potent spicy flavor will further restrict its use in food. This paper provides a complete overview of capsaicin. The biological activity of capsaicin and its impacts on metabolism in vivo are described. To increase capsaicin stability and bioavailability, several capsaicin-based delivery systems, including liposomes, double emulsions, nanoparticle mesosystems, and multiple systems made of distinct hydrocolloids, are covered in this review. Finally, potential uses for food preservation are introduced in line with this. Numerous delivery systems introduced in this review have effectively solved the problems of poor water solubility and poor bioavailability of capsaicin. Although capsaicin has potential uses in food preservation, there is little research on its application in functional food development. More innovative capsaicin-based delivery methods should be established, and more capsaicin-based applications should be developed in the future.
辣椒中的主要活性成分是辣椒素。然而，由于其有限的水溶性，辣椒素的生物利用度较低，并且其强烈的辛辣味会进一步限制其在食品中的应用。本文对辣椒素进行了全面概述。描述了辣椒素的生物活性及其对体内代谢的影响。为了提高辣椒素的稳定性和生物利用度，本综述涵盖了几种基于辣椒素的递送系统，包括脂质体、双重乳液、纳米颗粒介观系统以及由不同水胶体制成的多重系统。最后，据此介绍了其在食品保鲜方面的潜在用途。本综述中介绍的众多递送系统有效地解决了辣椒素水溶性差和生物利用度低的问题。尽管辣椒素在食品保鲜方面有潜在用途，但其在功能性食品开发中的应用研究较少。未来应建立更多基于辣椒素的创新递送方法，并开发更多基于辣椒素的应用。
