Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system
- 주제(키워드) Capsaicin , Chitosan , Hyaluronic acid , Multilayer nanoemulsion , Yogurt
- 등재 SCIE, SCOPUS, KCI등재
- 발행기관 The Korean Society of Food Science and Technology
- 발행년도 2024
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000213834
- 본문언어 영어
- Published As https://doi.org/10.1007/s10068-023-01386-y
초록/요약
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. © 2023, The Korean Society of Food Science and Technology.
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