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Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility

Capsaicin was microencapsulated in six different wall systems by spray drying whey protein and citrate mung bean starch at various ratios (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, 0:10) to improve its stability and water solubility and reduce its pungency. The morphological, rheological, storage stability, an...

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Autores principales: Zhang, Xiuyun, Zhang, Bo, Ge, Xiangzhen, Shen, Huishan, Sun, Xiangxiang, Zhang, Qian, Lu, Yifan, Sun, Zhuangzhuang, Li, Wenhao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998035/
https://www.ncbi.nlm.nih.gov/pubmed/35407136
http://dx.doi.org/10.3390/foods11071049
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author Zhang, Xiuyun
Zhang, Bo
Ge, Xiangzhen
Shen, Huishan
Sun, Xiangxiang
Zhang, Qian
Lu, Yifan
Sun, Zhuangzhuang
Li, Wenhao
author_facet Zhang, Xiuyun
Zhang, Bo
Ge, Xiangzhen
Shen, Huishan
Sun, Xiangxiang
Zhang, Qian
Lu, Yifan
Sun, Zhuangzhuang
Li, Wenhao
author_sort Zhang, Xiuyun
collection PubMed
description Capsaicin was microencapsulated in six different wall systems by spray drying whey protein and citrate mung bean starch at various ratios (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, 0:10) to improve its stability and water solubility and reduce its pungency. The morphological, rheological, storage stability, and physicochemical properties of capsaicin emulsion and capsaicin microcapsules were characterized. As a result, the yield of six capsaicin microcapsules was 19.63–74.99%, the encapsulation efficiency was 26.59–94.18%, the solubility was 65.97–96.32%, the moisture content was lower than 3.63% in all systems, and particle size was broadly distributed in the range of 1–60 μm. Furthermore, microcapsules with high whey protein content in the encapsulation system had an excellent emulsifier effect and wetness, smooth particle surface, and higher lightness (L*). Moreover, the system formed by composite wall materials at a ratio of whey protein to citrate mung bean starch of 7:3 had the highest retention rate and the best stability. The overall results demonstrate that whey protein combined with citrate mung starch through spray drying could be a promising strategy to produce microcapsules of poorly water-soluble compounds such as capsaicin.
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spelling pubmed-89980352022-04-12 Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility Zhang, Xiuyun Zhang, Bo Ge, Xiangzhen Shen, Huishan Sun, Xiangxiang Zhang, Qian Lu, Yifan Sun, Zhuangzhuang Li, Wenhao Foods Article Capsaicin was microencapsulated in six different wall systems by spray drying whey protein and citrate mung bean starch at various ratios (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, 0:10) to improve its stability and water solubility and reduce its pungency. The morphological, rheological, storage stability, and physicochemical properties of capsaicin emulsion and capsaicin microcapsules were characterized. As a result, the yield of six capsaicin microcapsules was 19.63–74.99%, the encapsulation efficiency was 26.59–94.18%, the solubility was 65.97–96.32%, the moisture content was lower than 3.63% in all systems, and particle size was broadly distributed in the range of 1–60 μm. Furthermore, microcapsules with high whey protein content in the encapsulation system had an excellent emulsifier effect and wetness, smooth particle surface, and higher lightness (L*). Moreover, the system formed by composite wall materials at a ratio of whey protein to citrate mung bean starch of 7:3 had the highest retention rate and the best stability. The overall results demonstrate that whey protein combined with citrate mung starch through spray drying could be a promising strategy to produce microcapsules of poorly water-soluble compounds such as capsaicin. MDPI 2022-04-06 /pmc/articles/PMC8998035/ /pubmed/35407136 http://dx.doi.org/10.3390/foods11071049 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhang, Xiuyun
Zhang, Bo
Ge, Xiangzhen
Shen, Huishan
Sun, Xiangxiang
Zhang, Qian
Lu, Yifan
Sun, Zhuangzhuang
Li, Wenhao
Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility
title Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility
title_full Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility
title_fullStr Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility
title_full_unstemmed Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility
title_short Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility
title_sort fabrication and characterization of whey protein—citrate mung bean starch—capsaicin microcapsules by spray drying with improved stability and solubility
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998035/
https://www.ncbi.nlm.nih.gov/pubmed/35407136
http://dx.doi.org/10.3390/foods11071049
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