“…The second region (1703–1494 cm −1 ) with a high interaction corresponds to the amide I and amide II bands of BSA with the hydrophobic side chain of the capsaicin (Figure 3b, red rectangle). The FTIR results of BSA-capsaicin nanoparticles are completely different when compared with the more recent report of De Freitas et al [17] on the interpretation of the FTIR analysis about the association of the functional groups of capsaicin and BSA molecules in a different context. This interpretation did not explain the relationship of BSA-capsaicin nanostructuration and simplified the interaction through the hydroxyl groups of capsaicin with the sulfhydryl groups of cysteine of BSA, due to the large quantities of BSA molecules found.…”
Section: Resultscontrasting
confidence: 80%
“…A similar effect of the concentration of capsaicin was observed by Sánchez-Segura et al [9]; they found that an increase in the capsaicin concentration affected both the yield of BSA nanoparticles, and the efficiency of the drug entrapped in the nanoparticles due to an increased exposure of the hydrophobic sites in the albumin resulting in a major affinity for hydrophobic drugs. De Freitas et al [17] reported that the rate of ethanol addition (1 mL/min) had a higher impact on EE%; they attributed this effect to the process of drug encapsulation which possibly requires lower rate during the desolvation stage. However, they did not put forth a possible mechanism and the effect of the rate on the formation of nanoparticles from the albumin-capsaicin complex.…”
Capsaicin is a chemical compound found in pungent chili peppers (Capsicum spp.). In biotechnology, capsaicin has been proposed as a pathogen control; however, its low solubility in water and high instability limits its uses. The aim of this work was to study the effect of high concentrations of capsaicin on the synthesis of nanoparticles and to evaluate their inhibitory effect on the growth of Rhodotorula mucilaginosa yeast. Bovine serum albumin (BSA)-capsaicin nanoparticles were formulated at 0, 16.2, 32.5, 48.7 and 65.0 µg of capsaicin per mg of BSA. Nanoparticle properties were evaluated and they were added to cultures of R. mucilaginosa to quantify their effect on cell viability. We found that increased capsaicin levels caused several changes to the physicochemical parameters, probably due to changes in the hydrophobicity sites of the albumin during the nanostructuration. The administration of nanoparticles to cultures of R. mucilaginosa produced a maximal viability with nanoparticles at 16.2 µg/mg; on the contrary, nanoparticles at 65.0 µg/mg caused maximal cell death. R. mucilaginosa cells displayed a hormesis effect in response to the nanoparticle dose concentration. The nanoparticles showed different responses during the uptake process, probably as a consequence of the nanostructural properties of capsaicin in the BSA molecules.
“…The second region (1703–1494 cm −1 ) with a high interaction corresponds to the amide I and amide II bands of BSA with the hydrophobic side chain of the capsaicin (Figure 3b, red rectangle). The FTIR results of BSA-capsaicin nanoparticles are completely different when compared with the more recent report of De Freitas et al [17] on the interpretation of the FTIR analysis about the association of the functional groups of capsaicin and BSA molecules in a different context. This interpretation did not explain the relationship of BSA-capsaicin nanostructuration and simplified the interaction through the hydroxyl groups of capsaicin with the sulfhydryl groups of cysteine of BSA, due to the large quantities of BSA molecules found.…”
Section: Resultscontrasting
confidence: 80%
“…A similar effect of the concentration of capsaicin was observed by Sánchez-Segura et al [9]; they found that an increase in the capsaicin concentration affected both the yield of BSA nanoparticles, and the efficiency of the drug entrapped in the nanoparticles due to an increased exposure of the hydrophobic sites in the albumin resulting in a major affinity for hydrophobic drugs. De Freitas et al [17] reported that the rate of ethanol addition (1 mL/min) had a higher impact on EE%; they attributed this effect to the process of drug encapsulation which possibly requires lower rate during the desolvation stage. However, they did not put forth a possible mechanism and the effect of the rate on the formation of nanoparticles from the albumin-capsaicin complex.…”
Capsaicin is a chemical compound found in pungent chili peppers (Capsicum spp.). In biotechnology, capsaicin has been proposed as a pathogen control; however, its low solubility in water and high instability limits its uses. The aim of this work was to study the effect of high concentrations of capsaicin on the synthesis of nanoparticles and to evaluate their inhibitory effect on the growth of Rhodotorula mucilaginosa yeast. Bovine serum albumin (BSA)-capsaicin nanoparticles were formulated at 0, 16.2, 32.5, 48.7 and 65.0 µg of capsaicin per mg of BSA. Nanoparticle properties were evaluated and they were added to cultures of R. mucilaginosa to quantify their effect on cell viability. We found that increased capsaicin levels caused several changes to the physicochemical parameters, probably due to changes in the hydrophobicity sites of the albumin during the nanostructuration. The administration of nanoparticles to cultures of R. mucilaginosa produced a maximal viability with nanoparticles at 16.2 µg/mg; on the contrary, nanoparticles at 65.0 µg/mg caused maximal cell death. R. mucilaginosa cells displayed a hormesis effect in response to the nanoparticle dose concentration. The nanoparticles showed different responses during the uptake process, probably as a consequence of the nanostructural properties of capsaicin in the BSA molecules.
“…The spectrum of pure Capsicum oleoresin showed bands around 3100, 2875, 1750, 1500, 750 cm −1 , thus pointing to the presence of an aromatic ring, polar groups (hydroxyl, amide, and carbonyl groups), and a hydrophobic group ( Freitas et al, 2018 ). Aromatic groups, represented in the 3000–3150 cm −1 spectral region, are the most important bands for this oleoresin.…”
Highlights
Modified malt was successfully used in
Capsicum
oleoresin microencapsulation.
High antioxidant activities by ORAC and FRAP were observed for all microparticles.
Diet containing
Capsicum
oleoresin microparticles can promote weight gain control.
Liver damage caused by obesity was prevented by high doses of
Capsicum's
oleoresin.
“…De Freitas et al . 20 reported that BSA-capsaicin nanoparticles stored at freezing conditions (− 4 °C) showed a lower drug release reaching 7% of capsaicin entrapped, compared to NPs stored at room temperature that reached 31% and NPs stored under refrigeration (4 °C) showed 18% of released capsaicin after 3 months. Figure 2 Encapsulated capsaicin in nanoparticles as a function of initial concentration.…”
Section: Resultsmentioning
confidence: 99%
“…It is also noticeable that the surface of the NPs was slightly rougher; a similar effect was observed in BSA-capsaicin nanoparticles reported by De Freitas et al . 20 . It is probable that the dual effect of freeze drying and high capsaicin concentrations produced columnar aggregates with quasi-spherical shape.…”
In the pharmaceutical industry nano-hydrocolloid systems frequently coalesce or present nanoparticle aggregation after a long storage periods. Besides, the lyophilization process used to dry nanoparticles (NPs) produces loss of their original properties after dispersion. In this work we evaluated the effect on morphology and physicochemical properties of different protective excipients during drying of bovine serum albumin (BSA) NPs loaded with different concentrations of capsaicin. Capsaicin concentrations of 0, 812, 1625, 2437, and 3250 µg mL−1 were used; subsequently, NPs were dried with deionized water (DW), NaCl (DN), sucrose (DS), and not dried (ND). We found that ND, DW, and DN treatments showed a negative effect on the NPs properties; while, DS reduced the aggregation and produced the formation of isolated nanoparticles at higher concentrations of capsaicin (3250 µg mL−1), improving their circular shape, morphometrical parameters, and ζ-potential. The stability of the BSA-capsaicin NPs was associated to complex capsaicin/amino acid/water, in which GLY/GLN, ALA/HIS, ARG, THR, TYR, and Iso/CYS amino acids are involved in the restructuration of capsaicin molecules into the surface of nanoparticles during the drying process. The secondary nanostructuration in the post-synthesis stage can improve the molecular stability of the particles and the capacity of entrapping hydrophobic drugs, like capsaicin.
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