Study On The Stability Of Capsaicin In Gel Emulsion

In this study,bovine serum albumin(BSA),dextran(DEX)and gallic acid(GA)were μsed as raw materials to prepare terpolymer emulsion embedding capsaicin,and then sodium alginate-carrageenan composite gel was μsed to encapsulate the emulsion by extrusion method,so as to improve the stability and bioavailability of capsaicin.First,the b SA-DEx-GA ternary complex was prepared by Maillard reaction and alkali induction.The secondary structure and molecular weight distribution of the protein were analyzed by Fourier transform infrared spectroscopy(FTIR)and sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE).The results showed that,the reducing end of DEX reacts with the amino group in BSA to form Schiff base,which changes the spatial structure of the protein.GA changes phenolic hydroxyl groups into quinones μnder alkaline and aerobic conditions,which can react with the amino or sulfhydryl groups on the side chain of BSA,increasing the molecular weight of the protein.Secondly,in the study of p H stability,it was found that the ternary complex showed good stability at different p H,and still showed good stability near the isoelectric point of BSA.Secondly,the capsaicin compound emulsion was prepared by high pressure homogenization.After 4 weeks of storage at different temperatures and p H,the capsaicin ternary compound emulsion still maintained a small particle size(350 nm),and the TSI value of the ternary compound emulsion kept a low level at room temperature(16).Finally,capsaicin emulsion showed high bioavailability(55%)in simulated gastrointestinal experiments.The structure of sodium alginate-carrageenan composite gel was observed by scanning electron microscope(SEM).It was found that the structure of the composite gel contracted in the simulated stomach environment,while the structure of the gel in the simulated small intestine expanded.It was found that the bioavailability of capsaicin embedded in sodium alginate carrageenan capsule emulsion(70%)was higher than that in asp emulsion(55%).This is because in the simulated intestinal phase,the gel emulsion further delays the release of capsaicin,thus increasing the retention time of capsaicin in the small intestine,so as to achieve the effect of increasing the bioavailability of capsaicin.The low bioavailability and poor stability of capsaicin limit its application in food.In this study,bovine serum albumin-glucan-gallic acid ternary emulsion was prepared,and the temperature stability,p H stability and simulated gastrointestinal stability of the emulsion were studied,so it was concluded that the ternary emulsion has the best stability.Therefore,the terpolymer emulsion was embedded in the hydrogel of sodium alginate and carrageenan,and it was found that the hydrogel further improved the bioavailability of capsaicin.This study provided significant information for improving the bioavailability of capsaicin.