Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility
Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility
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DOI：
10.1016/j.foodhyd.2021.107184
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发表时间：
2021-09-15
影响因子：
10.7
通讯作者：
Liu, Wei
中科院分区：
文献类型：
--
作者：
Wu, Xiaolin;Xu, Na;Liu, Wei
辣椒素（CAP）是辣椒中具有多种生理效应的疏水性物质，是辣椒热感的主要来源。尽管如此，其作为营养药物的应用受到其低生物可及性和粘膜刺激性的极大阻碍。在这项研究中，辣椒碱包埋在水/油（W/ O）高内相乳液（HIPES）的水相使用pH值驱动的方法。最初，将辣椒素与海藻酸钠（SA）混合以形成辣椒素的水分散形式，然后用于形成负载CAP的W/O HIPE。研究了辣椒碱浓度对W/O型HIPE性能的影响。冷冻扫描电镜观察表明，在水滴周围形成了厚的脂质壳，在水核中形成了致密的网络。辣椒素的加入导致HIPES的粘弹性增加。CAP负载的HIPE表现出良好的稳定性，并且在储存期间辣椒碱被示出保留在水性核内（而不是移动到油相）。只有相对少量的辣椒素泄漏出HIPE在模拟口腔和胃的条件下，但它是逐步释放在模拟小肠条件下，作为外部脂质相被脂肪酶消化。胶囊化后辣椒碱的生物可及性大大提高。动物实验表明，CAP负载的HIPE降低了胃粘膜的刺激性。我们的研究结果表明，W/O HIPES可能是一个有用的传递系统的活性成分与不良的风味档案和低生物可利用性。
Capsaicin (CAP) is a hydrophobic substance with various physiological effects in chili peppers that is responsible for their perceived heat. Nonetheless, its application as a nutraceutical is hugely hindered by its low bioaccessibility and mucosal irritation. In this study, capsaicin was entrapped in the water phase of water-in-oil (W/ O) high internal phase emulsions (HIPEs) using a pH-driven method. Initially, the capsaicin was mixed with sodium alginate (SA) to form a water-dispersible form of the capsaicin and then used to form CAP-loaded W/O HIPEs. The influence of capsaicin concentration on the properties of W/O HIPEs was then investigated. Cryo-SEM observation demonstrated a thick lipid shell formed around the water droplets and a dense network in the aqueous core. The addition of capsaicin caused an increase in the viscoelasticity of the HIPEs. The CAP-loaded HIPEs exhibited good stability and the capsaicin was shown to remain within the aqueous core (rather that moving to the oil phase) during storage. Only a relatively small amount of capsaicin leaked out of the HIPEs under simulated oral and gastric conditions, but it was progressively released under simulated small intestine conditions as the external lipid phase was digested by lipase. The bioaccessibility of capsaicin was greatly enhanced after encapsulation. An animal experiment showed that the CAP-loaded HIPEs reduced the irritation of the gastric mucosa. Our results suggest that W/O HIPEs may be a useful delivery system for active ingredients with undesirable flavor profiles and low bioaccessibilities.