Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism

Ferraz, Mariana Costa; Procópio, Fernanda Ramalho; Furtado, Guilherme de Figueiredo; Moya, Amanda Maria Tomazini Munhoz; Cazarin, Cínthia Baú Betim; Hubinger, Míriam Dupas

doi:10.1016/j.foodres.2021.110777

Cited by 21 publications

(6 citation statements)

References 43 publications

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“…(2022) also made antioxidant‐loaded candies by fortifying candies with pepper powder by microwaving them at 300 W for 10 min for the best color, antioxidant activity, and sensory attributes. Furthermore, emulsions of cinnamon and paprika oleoresins containing maltodextrin and whey protein isolate also showed high antioxidant activity and carotenoid content and, therefore, were suggested to be a potentially efficient food delivery system for novel food products (Ferraz et al., 2021). All these information provide a scientific basis for the potential innovative use of pepper antioxidants in novel food products in the future.…”

Section: Discussion and Future Perspectivesmentioning

confidence: 99%

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Sanatombi

2023

Comp Rev Food Sci Food Safe

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The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre-and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.

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Section: Discussion and Future Perspectivesmentioning

confidence: 99%

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Sanatombi

2023

Comp Rev Food Sci Food Safe

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“…( [5,65,26] . Mariana Costa et al, (2021) [55] carried out a study to investigate the combined impact of cinnamon and paprika oleoresins mixtures and encapsulating them into emulsions using gum Arabic, whey protein isolate, or maltodextrin as wall materials. The results revealed that the sample contained maltodextrin: whey protein isolate at a ratio of 1:3 as the wall material exhibited elevated antioxidant properties.…”

Section: Emulsificationmentioning

confidence: 99%

Encapsulation technologies for the delivery of spice extractives: An overview

Mohan,

et al. 2024

Int. J. Adv. Biochem. Res.

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Nowadays consumers are very much conscious about their health and are looking for natural products with nutritional benefits. Most natural products like spice extractives contain functional ingredients which may degrade rapidly due to the presence of external atmospheric factors like oxygen, moisture, heat, light etc. It is complicated to apply them directly to different applications. To overcome such issues, several recent technologies like encapsulation have been developed. Encapsulation is a promising method extensively employed for safeguarding core materials from factors like light, heat, and oxygen. This advanced technology enhances stability, boosts bioavailability, masks bitter taste, facilitates controlled release, preserves functional characteristics, and finally improves handling practices. Selecting the appropriate microencapsulation technology and the suitable carriers is determined by the product's specific application and the associated processing conditions. This review paper highlights the most important encapsulation techniques and a few of their implementations in the encapsulation of spice extractives.

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“…The use of black tea mushroom cellulose as a mechanical barrier did not reduce the functional activity of curcumin but rather increased its bioavailability, due to the encapsulation of curcumin to micelle formation contributing to its solubility. Ferraz et al (2021) used whey protein isolation to stably prepare 10% pepper oil resin‐emulsion, compared the antioxidant capacity of the emulsion with that of pure chili oleoresin, and used ferric ion reducing antioxidant potent as the antioxidant research index. The results showed that the Trolox equivalent of pure chili oleoresin was 257.1 ± 16.99 μmol/mL, whereas that of emulsion was 14.40 ± 1.30 μmol/mL.…”

Section: Biological Activity Of Emulsionmentioning

confidence: 99%

Emulsion and its application in the food field: An update review

Wang

et al. 2023

eFood

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Natural emulsifier‐stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various methods have been used to improve the bioavailability of functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, and complexes. Over recent years, emulsions have been increasingly investigated due to their potential as drug‐delivery vehicles for a wide range of application. In this review, we discuss some recent publications in the area of various emulsions in the food filed, detailed analysis of the mechanisms for different methods of preparation, compared with the different composition conditions on the stability. In addition, the above conditions affect the properties of the emulsions, but also affect functional activity. According to the current research status, some suggestions are put forward for further study.

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Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism

Cited by 21 publications

References 43 publications

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Encapsulation technologies for the delivery of spice extractives: An overview

Emulsion and its application in the food field: An update review

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