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Capsaicinoid microencapsulation of chili pepper fruit (C. annuum) oleoresin by complex coacervation

Juárez-Goiz, JoséMayolo, Gómez-Leyva, JuanFlorencio, Bernardino-Nicanor, Aurea, González-Cruz, Leopoldo, Andrade-González, Isaac
Journal of food measurement & characterization 2018 v.12 no.1 pp. 278-284
acetone, bulk density, capsaicinoids, dried skim milk, heat, hot peppers, humidity, maltodextrins, microencapsulation, physicochemical properties, solvents, synergism, temperature
A complex coacervation method was used to achieve the microencapsulation of capsaicinoids of chili pepper oleoresin (CJO) using maltodextrin (MDx) and skim milk powder. Conditions were set for two variables and adjusted to a complete factorial design (2³). The recovery time of CJO was reduced to 2 h using acetone as the extraction solvent, and the best interaction of CJO-MDx was observed. However, a synergistic effect was reached using complex coacervation (recovery of 63% of CJO). Spherical microcapsules with high levels of pungency (approximately 320,000 Scoville Heat Units) were obtained. The physicochemical properties of the powder with the best characteristics were humidity, 5.40%; bulk density, 0.50 g cm⁻³; and yield, 3.55%. The interaction between centrifugal disk spin velocity and temperature was found to be the most significant. The interactions among the parameters have statistical significance but do not have any important physical significance. In conclusion, the complex coacervation permits the microencapsulation of capsaicinoids in high levels, with good physicochemical characteristics and high levels of pungency.