Development of organogel-derived capsaicin nanoemulsion with improved bioaccessibility and reduced gastric mucosa irritation

Muwen Lu, Yong Cao, Chi Tang Ho, Qingrong Huang

Research output: Contribution to journalArticlepeer-review

44 Scopus citations

Abstract

Capsaicin (CAP) is the major active component in chili peppers with health-promoting benefits. However, the low bioavailability and irritating quality of CAP greatly limit its applications in functional foods. The objective of this study was to develop a food-grade nanoemulsion to increase the dissolution and bioaccessibility of CAP and to alleviate its irritating effects. To achieve this goal, CAP was first dissolved in medium-chain triacylglycerol (MCT), followed by the addition of sucrose stearate S-370 as organogelator to develop CAP-loaded organogel. The oil-in-water (O/W) emulsion was formed using organogel as the oil phase and Tween 80 as the emulsifier. After ultrasonication treatment, droplet sizes of emulsion were decreased to 168 nm with enhanced dissolution rate and bioaccessibility. In vivo study further confirmed the reduced rat gastric mucosa irritation caused by CAP. The organogel-derived nanoemulsion was proved to be an effective delivery system for CAP-based functional food products.

Original languageEnglish (US)
Pages (from-to)4735-4741
Number of pages7
JournalJournal of agricultural and food chemistry
Volume64
Issue number23
DOIs
StatePublished - Jun 15 2016

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • bioaccessibility
  • capsaicin
  • dissolution
  • gastric mucosa irritation
  • organogel-derived nanoemulsion

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