Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6485
Title: Capsaicin emulsions: Formulation and characterization
Authors: Akbaş, Elif
Söyler, Betül
Öztop, Mecit Halil
Akbaş, Elif
Izmir Institute of Technology. Food Engineering
Keywords: Antimicrobial
Antioxidant activity
Capsaicin
Emulsion
NMR relaxometry
Issue Date: Aug-2017
Publisher: Taylor and Francis Ltd.
Source: Akbaş, E., Söyler, B., and Öztop, M. H. (2017). Capsaicin emulsions: Formulation and characterization. Journal of Dispersion Science and Technology, 38(8), 1079-1086. doi:10.1080/01932691.2016.1224717
Abstract: Oleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin. Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against various microorganisms. Capsaicin in the form of an emulsion-based carrier system could be a good alternative to enhance bioavailability and simultaneously to increase the shelf-life of food. In this study, capsaicin emulsions were formulated using three different surfactants (Tween 80, commercial soy lecithin, and sucrose monopalmitate/SMP). Effects of aqueous phase composition, pH, and heating the pre-homogenized dispersion were investigated. For characterization, NMR relaxometry, color, turbidity, and antioxidant activity experiments were conducted. Antimicrobial efficacies of the emulsions were also evaluated against Escherichia coli andStaphylococcus aureus. Mean particle sizes of emulsions with surfactants Tween 80, lecithin, and SMP were found to be 68.30, 582.63, and 50.10 nm, respectively. Lecithin-containing emulsions showed the highest antimicrobial activity against S. aureus with 4.60 log reduction, whereas the same effect was observed in Tween 80-containing emulsions against E. coli with 3.86 log reduction. Emulsions prepared with SMP showed the highest antioxidant activity with 0.482 mg DPPH/L emulsion. The formulated emulsions have the potential to be used in food industry as antimicrobial food grade solutions.
URI: http://doi.org/10.1080/01932691.2016.1224717
http://hdl.handle.net/11147/6485
ISSN: 0193-2691
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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