Microencapsulation of Capsicum and its derivatives compounds by spray-drying: A review

Le résumé fourni par la source

Capsicum and its derivatives are natural sources of pigments, flavors, and bioactive compounds with antioxidant, anti-inflammatory, and antimicrobial properties. Due to their unique chemical profile, these ingredients offer potential as natural alternatives to synthetic additives in food and related industries. However, pungency, oxidative instability, and poor solubility in water-based systems often limit their direct application. In this sense, microencapsulation, including emulsification followed by spray drying, has emerged as a robust approach to mitigating these drawbacks. This technique protects sensitive Capsicum -derived compounds from degradation, enhances their aqueous dispersibility, and enables targeted release. Among encapsulating agents, carbohydrates have gained prominence due to their cost-effectiveness, biodegradability, and ability to form protective matrices around core compounds. This review presents recent advances regarding the microencapsulation of Capsicum derivatives compounds using carbohydrate-based encapsulating agents. Apart from results about their structural characteristics, functional performance, and behavior under gastrointestinal simulation, they emphasize their potential health benefits and technological applicability.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.