Authors: A.J. Choi, C.J. Kim, Y.J. Cho, J.K. Hwang, C.T. Kim
Affilation: Korea Food Research Institute, Korea
Pages: 416 - 419
Keywords: food nanoemulsion, solubilization, capsaicin, sonication, self-assembly
Currently, interests in food nanotechnology and its research and development are at an initial stage in the world, and food industry is slowly moving to embrace it and preparing for establishment of a final goal achieving its commercialization. Recently, bioactive substances from dietary phytochemicals including fruits, vegetables, and spices have drawn a great deal of attention. Capsaicin has been used for many years in food additives to prevent the development of arteriosclerosis, reduce high blood pressure and to improve prothrombin, thrombin and partial thromboplastin times. And also recently it has a profound antiproliferative effect on prostate cancer cells, inducing the apoptosis of both androgen receptor positive and -negative prostate cancer cell lines. However, up to now, known bioactive substances imparting functionality to human body lack in solubilization, stability, and bioavailability, which results in unsuccessful quality enhancement and commercialization. In this research, we investigated the optimum condition for the preparation of O/W nanoemulsion containing surfactants and oleoresin capsicum(OC) in four-component systems, and characterized the structure and stability of nanoemulsions by using the ternary phase diagrams of systems. Various types of nanoemulsion including single-layer, double-layers and triple-layers nanoemulsions could be produced depending on the polyelectrolytes such as alginate and chitosan.