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

Jung A. Ko, Jeehye Kim, Hansol Doh, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

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.

Original languageEnglish
Pages (from-to)441-451
Number of pages11
JournalFood Science and Biotechnology
Volume33
Issue number2
DOIs
Publication statusPublished - 2024 Jan

Bibliographical note

Publisher Copyright:
© 2023, The Korean Society of Food Science and Technology.

Keywords

  • Capsaicin
  • Chitosan
  • Hyaluronic acid
  • Multilayer nanoemulsion
  • Yogurt

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Fingerprint

Dive into the research topics of 'Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system'. Together they form a unique fingerprint.

Cite this