Food nano- and microconjugated systems: The case of Albumin–Capsaicin

Lino Sánchez-Segura; Evangelina García-Armenta; María de Jesús Perea-Flores; Darío Iker Téllez-Medina; Juan C. Carpio-Pedroza; Humberto Hernández-Sánchez; Liliana Alamilla-Beltrán; Antonio R. Jiménez-Aparicio; Gustavo F. Gutiérrez-López

doi:10.1007/978-3-319-13596-0_11

Food nano- and microconjugated systems: The case of Albumin–Capsaicin

Lino Sánchez-Segura, Evangelina García-Armenta, María de Jesús Perea-Flores, Darío Iker Téllez-Medina, Juan C. Carpio-Pedroza, Humberto Hernández-Sánchez, Liliana Alamilla-Beltrán, Antonio R. Jiménez-Aparicio, Gustavo F. Gutiérrez-López

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

1 Scopus citations

Abstract

Capsaicin (CAP) is one of the most important ingredients in the food industry; nowadays, the consumption of spicy foods has increased due to the demand of products with different levels of pungency. However, the manipulation and use are limited due to its high level of pungency. Microencapsulation by nanostructuring is an option to reduce the adverse effects of CAP. In this chapter, the conjugation of albumin with CAP is discussed. The role of CAP in the formation of bovine serum albumin–capsaicin (BSA–CAP) capsules seems to be related to the particle size. Evidence of the association of CAP with BSA in the complex BSA–CAP and the stability of the particles were determined by ζ-potential evaluation as a function of pH.

Original language	English
Title of host publication	Food Engineering Series
Publisher	Springer
Pages	187-203
Number of pages	17
DOIs	https://doi.org/10.1007/978-3-319-13596-0_11
State	Published - 2015

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

Keywords

Capsaicin
Microparticles
Microscopy
Morphology
Nanostructuring
Serum albumin
Structure–function

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10.1007/978-3-319-13596-0_11

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Sánchez-Segura, L., García-Armenta, E., Perea-Flores, M. D. J., Téllez-Medina, D. I., Carpio-Pedroza, J. C., Hernández-Sánchez, H., Alamilla-Beltrán, L., Jiménez-Aparicio, A. R., & Gutiérrez-López, G. F. (2015). Food nano- and microconjugated systems: The case of Albumin–Capsaicin. In Food Engineering Series (pp. 187-203). (Food Engineering Series). Springer. https://doi.org/10.1007/978-3-319-13596-0_11

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abstract = "Capsaicin (CAP) is one of the most important ingredients in the food industry; nowadays, the consumption of spicy foods has increased due to the demand of products with different levels of pungency. However, the manipulation and use are limited due to its high level of pungency. Microencapsulation by nanostructuring is an option to reduce the adverse effects of CAP. In this chapter, the conjugation of albumin with CAP is discussed. The role of CAP in the formation of bovine serum albumin–capsaicin (BSA–CAP) capsules seems to be related to the particle size. Evidence of the association of CAP with BSA in the complex BSA–CAP and the stability of the particles were determined by ζ-potential evaluation as a function of pH.",

keywords = "Capsaicin, Microparticles, Microscopy, Morphology, Nanostructuring, Serum albumin, Structure–function",

author = "Lino S{\'a}nchez-Segura and Evangelina Garc{\'i}a-Armenta and Perea-Flores, {Mar{\'i}a de Jes{\'u}s} and T{\'e}llez-Medina, {Dar{\'i}o Iker} and Carpio-Pedroza, {Juan C.} and Humberto Hern{\'a}ndez-S{\'a}nchez and Liliana Alamilla-Beltr{\'a}n and Jim{\'e}nez-Aparicio, {Antonio R.} and Guti{\'e}rrez-L{\'o}pez, {Gustavo F.}",

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year = "2015",

doi = "10.1007/978-3-319-13596-0_11",

language = "Ingl{\'e}s",

series = "Food Engineering Series",

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Sánchez-Segura, L, García-Armenta, E, Perea-Flores, MDJ , Téllez-Medina, DI, Carpio-Pedroza, JC, Hernández-Sánchez, H , Alamilla-Beltrán, L , Jiménez-Aparicio, AR & Gutiérrez-López, GF 2015, Food nano- and microconjugated systems: The case of Albumin–Capsaicin. in Food Engineering Series. Food Engineering Series, Springer, pp. 187-203. https://doi.org/10.1007/978-3-319-13596-0_11

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T2 - The case of Albumin–Capsaicin

AU - Sánchez-Segura, Lino

AU - García-Armenta, Evangelina

AU - Perea-Flores, María de Jesús

AU - Téllez-Medina, Darío Iker

AU - Carpio-Pedroza, Juan C.

AU - Hernández-Sánchez, Humberto

AU - Alamilla-Beltrán, Liliana

AU - Jiménez-Aparicio, Antonio R.

AU - Gutiérrez-López, Gustavo F.

N1 - Publisher Copyright: © Springer Science + Business Media New York 2015.

PY - 2015

Y1 - 2015

N2 - Capsaicin (CAP) is one of the most important ingredients in the food industry; nowadays, the consumption of spicy foods has increased due to the demand of products with different levels of pungency. However, the manipulation and use are limited due to its high level of pungency. Microencapsulation by nanostructuring is an option to reduce the adverse effects of CAP. In this chapter, the conjugation of albumin with CAP is discussed. The role of CAP in the formation of bovine serum albumin–capsaicin (BSA–CAP) capsules seems to be related to the particle size. Evidence of the association of CAP with BSA in the complex BSA–CAP and the stability of the particles were determined by ζ-potential evaluation as a function of pH.

AB - Capsaicin (CAP) is one of the most important ingredients in the food industry; nowadays, the consumption of spicy foods has increased due to the demand of products with different levels of pungency. However, the manipulation and use are limited due to its high level of pungency. Microencapsulation by nanostructuring is an option to reduce the adverse effects of CAP. In this chapter, the conjugation of albumin with CAP is discussed. The role of CAP in the formation of bovine serum albumin–capsaicin (BSA–CAP) capsules seems to be related to the particle size. Evidence of the association of CAP with BSA in the complex BSA–CAP and the stability of the particles were determined by ζ-potential evaluation as a function of pH.

KW - Capsaicin

KW - Microparticles

KW - Microscopy

KW - Morphology

KW - Nanostructuring

KW - Serum albumin

KW - Structure–function

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DO - 10.1007/978-3-319-13596-0_11

M3 - Capítulo

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T3 - Food Engineering Series

SP - 187

EP - 203

BT - Food Engineering Series

PB - Springer

ER -

Food nano- and microconjugated systems: The case of Albumin–Capsaicin

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Keywords

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