Bibliographic citations
Mendoza, C., (2023). Microencapsulación y bioaccesibilidad de capsaicina obtenida del extracto de Capsicum frutescens [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5269
Mendoza, C., Microencapsulación y bioaccesibilidad de capsaicina obtenida del extracto de Capsicum frutescens []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2023. http://hdl.handle.net/11458/5269
@misc{renati/1055944,
title = "Microencapsulación y bioaccesibilidad de capsaicina obtenida del extracto de Capsicum frutescens",
author = "Mendoza Hurtado, Cesar Manuel",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2023"
}
Microencapsulation and Bioaccessibility of Capsaicin obtained from Capsicum frutescens Extract The objective of this research was to produce microparticles containing oleoresin from Capsicum frutescens using gelatin and gum arabic as encapsulating material, with subsequent analysis of their bioaccessibility under gastrointestinal conditions. The resulting microparticles were characterized in terms of: encapsulation efficiency, particle size, moisture, protein, microparticle morphology. The results showed that the amount of active material is determinant for a higher encapsulation efficiency, being 1.25g of active material (oil) to a 1:1 ratio of wall materials (2.5g of gelatin and 2.5g of gum arabic). The best percentage of encapsulation efficiency was 92.96±0.01%, the mean diameters of the microparticles were in the range of 278.44 ± 0.19 µm. Likewise, the release of Capsicum oleoresin in the intestinal stage, demonstrated the solubility of the formed microparticles and being accessible for absorption. It was possible to quantify the capsaicin contained in the charapita chili pepper (Capsicum frutescens), by means of UV-VIS ultraviolet visible spectroscopy, establishing in the oral, gastric and intestinal phases the concentration of capsaicin of 0.04, 0.062 and 0.055 mg/ml, with bioaccessibility percentages of 20%, 31% and 27.5%, respectively. These results make viable the use of Capsicum frutescens oleoresin as a filler material and with potential use in formulations as an ingredient.
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