Development of bovine serum albumin–capsaicin nanoparticles for biotechnological applications
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The main use of capsaicin is as a condiment in food industry. Pharmaceutical and biotechnological applications of capsaicin have been restricted by photooxidation, chemical decomposition and low solubility in water. Protein-based particles represent an alternative for encapsulation. The aim of this work was to develop bovine serum albumin (BSA)-capsaicin nanoparticles and analyse the effect of the capsaicin concentration on the properties of nanoparticles. We prepared nanoparticles at 0, 625, 1250, 1875 and 2500 µg/mL of capsaicin with BSA. The concentration of capsaicin was positively correlated with BSA (R = 0.9910) and encapsulated capsaicin (R = 0.9977). We found that at 1250 µg/mL of capsaicin the nanoparticles showed the highest encapsulated efficiency (82.3%), the smallest size (131 nm) and the lowest ζ-potential (-54.82 mV), while the aspect ratio (Ar = 1.08) and shape factor (Sf = 0.65) showed a circular shape with one single capsaicin core. In contrast, at 1875 and 2500 µg/mL of capsaicin, coalescence between particles increased, resulting in a larger size of nanoparticles with elliptical shape (Ar = 1.29; Sf = 0.59, and Ar = 1.55; Sf = 0.54, respectively).
KeywordsCapsaicin Bovine serum albumin Nanoparticles Aspect ratio Shape factor ζ-Potential
Authors want to thank MSc. YM Rodríguez-Aza for their support in the HPLC analysis, PhD. June Simpson for facilities of Epoch equipment and the optical properties of materials group at CIO for assistance with the ζ-potential measurements.
Compliance with ethical standards
Conflict of interest
The authors report no conflicts of interest. This work was supported by Cinvestav-Unidad Irapuato.
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