Helical structures modulate the complexation mode and release characteristics of starch-capsaicin complex.

Area of Science:

• Food Science
• Material Science
• Biochemistry

Background:

• Capsaicin (CA) possesses valuable physiological effects but its intense pungency restricts its use.
• Developing effective delivery systems is crucial for harnessing capsaicin's benefits while mitigating its pungency.

Purpose of the Study:

• To investigate how different starch structures influence capsaicin complexation and release.
• To characterize the interaction between capsaicin and starches with varying structural complexities.

Main Methods:

• Complexation and stability of capsaicin with amorphous structures (AS), single helical and amorphous structures (SAS), and double helical, single helical, and amorphous structures (DSAS) were analyzed.
• Structural characterization utilized nuclear magnetic resonance spectroscopy, X-ray diffraction, differential scanning calorimetry, Fourier transform infrared, and Raman spectroscopy.
• Capsaicin release was evaluated during simulated oral digestion, assessing water erosion and enzyme hydrolysis.

Main Results:

• The SAS-CA complex showed the highest capsaicin content (60.1 mg/g) and enhanced stability.
• SAS and DSAS formed V6I-type complexes with capsaicin, stabilized by hydrogen bonding and hydrophobic interactions.
• The DSAS-CA complex exhibited the slowest capsaicin release due to its double helical structure, resisting erosion (17.1%) and hydrolysis (3.6%).

Conclusions:

• Starch structure significantly impacts capsaicin complexation and controlled release.
• Double helical starch structures are effective in stabilizing capsaicin and reducing its release rate.
• Tailored starch-based delivery systems can optimize the application of pungent bioactives like capsaicin in food and pharmaceuticals.