2015
DOI: 10.1371/journal.pone.0141017
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In Vitro and Sensory Evaluation of Capsaicin-Loaded Nanoformulations

Abstract: Capsaicin has known health beneficial and therapeutic properties. It is also able to enhance the permeability of drugs across epithelial tissues. Unfortunately, due to its pungency the oral administration of capsaicin is limited. To this end, we assessed the effect of nanoencapsulation of capsaicin, under the hypothesis that this would reduce its pungency. Core-shell nanocapsules with an oily core and stabilized with phospholipids were used. This system was used with or without chitosan coating. In this work, … Show more

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Cited by 30 publications
(18 citation statements)
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“…The mathematical Korsmeyer–Peppas model was used to evaluate the release of QCT. This model has been widely used to characterize drug release mechanisms from spherical nanoparticles . The fitting data (Table ) revealed strong dependence on the pH, suggesting that there is a change in the outer layer of the nanoparticles as function of pH.…”
Section: Resultsmentioning
confidence: 99%
“…The mathematical Korsmeyer–Peppas model was used to evaluate the release of QCT. This model has been widely used to characterize drug release mechanisms from spherical nanoparticles . The fitting data (Table ) revealed strong dependence on the pH, suggesting that there is a change in the outer layer of the nanoparticles as function of pH.…”
Section: Resultsmentioning
confidence: 99%
“…The cell line TR146 (Sigma-Aldrich GmbH, Steinheim, Germany) was used for the cytotoxicity studies as a model cell line for the buccal epithelium. 23 The cells were cultured as described previously, 24…”
Section: Stability In Simulated Salivary Fluidmentioning
confidence: 99%
“…It remains to be tested if the increased antimicrobial efficacy is sufficient to achieve an efficacy that kills bacteria in foods without exceeding the organoleptic threshold. Several attempts have been made to mask the taste of active compounds using encapsulation systems both in pharmaceutical and food industry (Ueda et al, 1993;Bora et al, 2008;Kaiser et al, 2015). Biologically, taste is a transduction of signals that are transferred from the mouth to the brain when molecules from food interact with specialized neuroepithelial cells that are grouped in taste buds (Zheng and Keeney, 2006).…”
Section: Complex Antibacterial Efficacy Patterns In Milk and Carrot Jmentioning
confidence: 99%