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

Abstract

As a bioactive component in Capsicum species, capsaicin is a compound of hot chili peppers which is known as the main substance responsible for the spiciness of these fruits. Besides its taste and physiological effects, it exhibits good antioxidant activity in food matrix and antimicrobial activity against foodborne pathogens and viruses. Considering its low stability and bioaccessibility, and also regarding its irritation, the entrapment methods of capsaicin are fully developed. To compensate the limitations of capsaicin, various encapsulation methods have been used so far, including coacervation, emulsion, spray chilling, and liposomal delivery. Capsaicin has been widely used as a flavoring and preservative agent in food formulations and even as an active compound in packaging film and functional foods. This review provides an overview of the techno-functional properties, stabilization procedures, and burgeoning usages of capsaicin in the latest studies of the food sector. So, it may introduce new windows for the application of this compound.

Keywords:

• Capsicum annuum
• capsinoids
• microorganisms
• encapsulation
• technological properties

Declaration of interest

The authors declare that they have no conflicts of interest.

Funding

The author(s) reported there is no funding associated with the work featured in this article.

Correction Statement

This article has been corrected with minor changes. These changes do not impact the academic content of the article.

Notes

1 MIC: minimum inhibitory concentration