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Food Nano- and Microconjugated Systems: The Case of Albumin–Capsaicin

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Food Nanoscience and Nanotechnology

Part of the book series: Food Engineering Series ((FSES))

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.

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Authors and Affiliations

  1. Departamento de Graduados e Investigación en Alimentos. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala S/N. Col. Santo Tomás, C.P, 11340, Mexico, DF, Mexico

    Lino Sánchez-Segura, Evangelina García-Armenta, Darío Iker Téllez-Medina, Prof. Humberto Hernández-Sánchez BSc, MSc, PhD, Liliana Alamilla-Beltrán & Prof. Gustavo F. Gutiérrez-López BSc, MSc, PhD

  2. Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6, Calle Ceprobi No. 8, Col. San Isidro, Yautepec, Apartado Postal 24, 62731, Mexico, MOR, Mexico

    Antonio R. Jiménez-Aparicio

  3. Instituto Nacional de Diagnóstico y Referencia Epidemiológica, CENAVECE-Secretaria de Salud, Francisco de P. Miranda No. 177, Col. Unidad Lomas de Plateros C. P., 01480, México, DF, Mexico

    Juan C. Carpio-Pedroza

  4. Laboratorio de Microscopía Confocal-Multifotónica. Centro de Nanociencias y Micro y Nanotecnologías. Unidad Profesional “Adolfo López Mateos”, Instituto Politécnico Nacional, Luis Enrique Erro S/N, Zacatenco C. P., 07738, México, DF, Mexico

    María de Jesús Perea-Flores

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  1. Lino Sánchez-Segura
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  2. Evangelina García-Armenta
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  6. Prof. Humberto Hernández-Sánchez BSc, MSc, PhD
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  7. Liliana Alamilla-Beltrán
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  8. Antonio R. Jiménez-Aparicio
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  9. Prof. Gustavo F. Gutiérrez-López BSc, MSc, PhD
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Correspondence to Gustavo F. Gutiérrez-López BSc, MSc, PhD .

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Editors and Affiliations

  1. Instituto Politecnico Nacional, Carpio y Plan de Ayala, Mexico

    Humberto Hernández-Sánchez

  2. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, Distrito Federal, Mexico

    Gustavo Fidel Gutiérrez-López

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Sánchez-Segura, L. et al. (2015). Food Nano- and Microconjugated Systems: The Case of Albumin–Capsaicin. In: Hernández-Sánchez, H., Gutiérrez-López, G. (eds) Food Nanoscience and Nanotechnology. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-13596-0_11

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