TY - CHAP
T1 - Food nano- and microconjugated systems
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
UR - http://www.scopus.com/inward/record.url?scp=85060753982&partnerID=8YFLogxK
U2 - 10.1007/978-3-319-13596-0_11
DO - 10.1007/978-3-319-13596-0_11
M3 - Capítulo
AN - SCOPUS:85060753982
T3 - Food Engineering Series
SP - 187
EP - 203
BT - Food Engineering Series
PB - Springer
ER -