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Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system

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Abstract

Capsaicin has many benefits, such as pain relief, cancer prevention, and weight reduction. However, the application of capsaicin has been limited in the food industry due to its strong pungency, odor, and low solubility in water. Therefore, a multilayer nanoemulsion with chitosan and hyaluronic acid was developed for masking its odor and taste and improving the physicochemical stability against the surrounding environment. The capsaicin-fortified yogurts were prepared by blending various concentration levels of multilayer nanoemulsion (0–15%, w/v). The quality of yogurt was determined as a function of pH, acidity, viscosity, and total lactic acid bacteria population in an extended storage period (21 days). The multivariate statistical analysis was used to compare the quality of yogurts supplemented with capsaicin nanoemulsion. As a result, this study demonstrated the potential of capsaicin-loaded multilayer emulsion-supplemented yogurt as a novel nutrition-fortified food.

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Acknowledgements

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (grant of NRF-2016R1D1A1B03933896) and by Institute of Biomedical Science & Food Safety, Korea University, Republic of Korea.

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Authors and Affiliations

  1. Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul, 02841, Republic of Korea

    Jung A. Ko, Jeehye Kim & Hyun Jin Park

  2. Department of Food Science and Biotechnology, Ewha Womans University, 52 Ewhayeodae-Gil, Seodaemun-gu, Seoul, 03760, Republic of Korea

    Hansol Doh

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  1. Jung A. Ko
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  2. Jeehye Kim
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  3. Hansol Doh
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  4. Hyun Jin Park
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Contributions

JAK—Conceptualization, methodology, validation, formal analysis, investigation, resources, data curation, JK—Conceptualization, methodology, validation, formal analysis, investigation, resources, HD—Data curation, writing—Original Draft, writing—Review & Editing, HJP—Supervision, project administration, funding acquisition.

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Correspondence to Hansol Doh or Hyun Jin Park.

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Ko, J.A., Kim, J., Doh, H. et al. Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system. Food Sci Biotechnol 33, 441–451 (2024). https://doi.org/10.1007/s10068-023-01386-y

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  • DOI: https://doi.org/10.1007/s10068-023-01386-y

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