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

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Abstract

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.

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Acknowledgements

We thank the Consejo Nacional de Ciencia y Tecnología (CONACYT), México, for their help in developing this study (Convenio GTO-2007-CO268966).

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Authors and Affiliations

  1. Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq. Av. Tecnológico, Celaya, Gto. México, A. P. 57, CP 3810, Celaya, Gto, Mexico

    José Mayolo Juárez-Goiz, Aurea Bernardino-Nicanor & Leopoldo González-Cruz

  2. Tecnológico Nacional de México-Tlajomulco, Km 10 Carr, San Miguel Cuyutlan, CP 45640, Tlajomulco de Zúñiga, Jal, Mexico

    Juan Florencio Gómez-Leyva & Isaac Andrade-González

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  1. José Mayolo Juárez-Goiz
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  2. Juan Florencio Gómez-Leyva
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  3. Aurea Bernardino-Nicanor
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  4. Leopoldo González-Cruz
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  5. Isaac Andrade-González
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Correspondence to Isaac Andrade-González.

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Juárez-Goiz, J.M., Gómez-Leyva, J.F., Bernardino-Nicanor, A. et al. Capsaicinoid microencapsulation of chili pepper fruit (C. annuum) oleoresin by complex coacervation. Food Measure 12, 278–284 (2018). https://doi.org/10.1007/s11694-017-9638-7

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  • DOI: https://doi.org/10.1007/s11694-017-9638-7

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