Applications of capsaicin in food industry: functionality, utilization and stabilization
Aida Rezazadeh, Hamed Hamishehkar, Ali Ehsani, Zahra Ghasempour, Ehsan Moghaddas Kia
Critical Reviews in Food Science and Nutrition
Abstract
As a bioactive component in <i>Capsicum</i> species, capsaicin is a compound of hot chili peppers which is known as the main substance responsible for the spiciness of these fruits. Besides its taste and physiological effects, it exhibits good antioxidant activity in food matrix and antimicrobial activity against foodborne pathogens and viruses. Considering its low stability and bioaccessibility, and also regarding its irritation, the entrapment methods of capsaicin are fully developed. To compensate the limitations of capsaicin, various encapsulation methods have been used so far, including coacervation, emulsion, spray chilling, and liposomal delivery. Capsaicin has been widely used as a flavoring and preservative agent in food formulations and even as an active compound in packaging film and functional foods. This review provides an overview of the techno-functional properties, stabilization procedures, and burgeoning usages of capsaicin in the latest studies of the food sector. So, it may introduce new windows for the application of this compound.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
capsaicin is responsible for spiciness
“capsaicin is a compound of hot chili peppers which is known as the main substance responsible for the spiciness of these fruits.”
capsaicin exhibits antioxidant activity
“Besides its taste and physiological effects, it exhibits good antioxidant activity in food matrix and antimicrobial activity against foodborne pathogens and viruses.”
capsaicin exhibits antimicrobial activity
“Besides its taste and physiological effects, it exhibits good antioxidant activity in food matrix and antimicrobial activity against foodborne pathogens and viruses.”