Applications of capsaicin in food industry: functionality, utilization and stabilization

Area of Science:

• Food Science
• Phytochemistry
• Biotechnology

Background:

• Capsaicin, the pungent compound in chili peppers (Capsicum species), possesses significant antioxidant and antimicrobial properties relevant to food preservation.
• Its application is limited by low stability, poor bioaccessibility, and irritant properties, necessitating advanced stabilization methods.

Approach:

• This review explores various encapsulation techniques, including coacervation, emulsion, spray chilling, and liposomal delivery, to enhance capsaicin's stability and functionality.
• It examines the techno-functional properties and stabilization procedures for capsaicin.

Key Points:

• Encapsulation effectively addresses capsaicin's limitations, improving its stability and bioavailability.
• Capsaicin demonstrates broad-spectrum antimicrobial activity against foodborne pathogens and viruses.
• Its antioxidant capacity contributes to food matrix preservation.

Conclusions:

• Advanced encapsulation methods offer promising solutions for overcoming capsaicin's inherent drawbacks.
• Emerging applications of stabilized capsaicin in food packaging and functional foods are highlighted.
• This review provides insights into novel applications of capsaicin within the food sector.