Production of suppressed pungent capsaicin microcapsules and determination of the product stability

Capsaicin, (8-methyl-N-vanillyl-6-nonenamide), the active ingredient of the chili pepper, has high bioavailability. Many positive effects of capsaicin on human health have been mentioned. However, despite positive effects of capsaicin, negative effects changing based on overconsumption or consumer sensitivity have been reported. In this study, it was aimed that to obtain a product encapsulated by a suitable encapsulation method, which can minimize the burning sensation in the mouth and stomach, which does not cause irritation during consumption. In the present study, an oil based microencapsulation technique called as spray cooling was used and within the scope of this method, transport of the capsaicin by means of a molten lipid carrier (palm oil), microencapsulation by atomizer and then freezing at low temperature were achieved. As well as some stability and powder analyses, mouth, stomach and intestine releases in static gastrointestinal model system of the obtained powders were carried out. The effects of the homogenization rate, the ratio of sunflower seed oil in the palm oil, inlet temperature and the rate of capsaicin in the emulsion were investigated in production of suppressed pungent capsaicin microparticles by the spray cooling method according to the CCRD experimental design. In the optimization study, it was determined how these independent variables affected the oral and stomach release through static gastrointestinal model system and microencapsulation efficiency of the microcapsules. Optimal production conditions that maximize the microencapsulation efficiency and minimize the amounts of oral and stomach release of capsaicin have been determined using the Design-Expert software as 14550 rpm homogenization rate, 1% the rate of sunflower seed oil in the palm oil, 12.93 C° inlet temperature and 0.27% the rate of capsaicin in the emulsion. Moisture content, water activity, bulk density, tapped density, particle density, flowability, particle morphology (SEM), particle size distribution (LLD), total capsaicin amount, free capsaicin amount and Scoville heat unit not used as response in the optimization study, but very important in terms of the quality properties of capsaicin microcapsules, were also identified. In addition to analyses applied to capsaicin microcapsules, centrifugal stability, kinetic stability, emulsion density and emulsion viscosity analyses were carried out to all emulsions prepared to produce capsaicin microcapsules. Capsaicin microcapsules obtained at optimum conditions determined according to CCRD experimental design, were stored at 4 C° as packed in aluminum coated polyethylene packing material and stored at 25 C° as packed by vacuum packaging technique for 60 days. During storage the physical and chemical properties of the capsicum microcapsules were examined every 15 days. In order to observe the behavior of capsaicin microcapsules in model food, capsaicin microcapsules was produced at optimum process conditions (14550 rpm homogenization rate, %1 sunflower oil ratio, 12.93 C° inlet temperature and %0.27 capsaicin ratio) and ıt was supplemented in model foods. By testing capsaicin powders in model foods, the consumer liking and the possibility of being used as food additive in the different food systems were evaluated. For this purpose, milk, ayran and salad sauce as daily consumed foods, cake as heat processed sweetened food, bread as heat processed salted food and mayonnaise representing oil emulsion were selected as model foods.