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Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated with Lecithin and Sucrose Monopalmitate

  • Elif Akbas
  • U. Betul Soyler
  • Mecit Halil Oztop
Article

Abstract

Oleoresin capsicum (OC) is an extract of chili pepper containing the active agent capsaicin. In this study, OC-loaded nanoemulsions were prepared by microfluidization and stabilized with sucrose monopalmitate (SMP) and lecithin. The difference in size and distribution of droplets determined the nanoemulsion behavior mainly due to the interaction of emulsifiers between oil and aqueous phase. The hydrophilic interaction between SMP and aqueous phase and the hydrophobic interaction between lecithin and oil phase were monitored with NMR relaxometry. OC nanoemulsion fabricated with SMP showed the best transparency with smallest droplet size (around 34 nm) and stable with glycerol after 28 days at ambient storage. Lecithin containing nanoemulsions showed improved bioactivity as showing antioxidant (0.82 mg DPPH/L) and antimicrobial (3.40 log for Escherichia coli and 4.37 log for Staphylococcus aureus) activity. Finally, results have important implications to determine the appropriate formulation conditions for OC with food-grade surfactants to be used in pharmaceuticals and food industry.

Keywords

Nanoemulsion Oleoresin capsicum Sucrose monopalmitate Lecithin NMR Antimicrobial–antioxidant activity 

Notes

Acknowledgements

This study was funded by The Scientific and Technological Research Council of Turkey (TÜBİTAK) (grant number 214O436). COST Action CA 15209 European Network on Relaxometry is also acknowledged as some of the findings are discussed in the action’s network meetings and suggestions were taken into consideration in the final text.

Compliance with Ethical Standards

In this study, principles of ethical and professional conduct have been followed.

Human and Animal Studies

This study does not involve research on human participants and/or animals.

Conflict of Interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food EngineeringMiddle East Technical UniversityAnkaraTurkey
  2. 2.Department of Food EngineeringIzmir Institute of TechnologyIzmirTurkey

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