The stability and spicy taste masking effect of capsaicin loaded α-lactalbumin micelles formulated in defatted cheese
Zekun Li, Zhenmin Liu, Haibo Mu, Yidi Liu, Yihan Zhang, Qimeng Wang, Laura Estefania Erazo Quintero, Xing Li, Shanan Chen, Yifu Gong, Yiming Wang, Rui Sun, Liang Zhao, Yuan Li
Abstract
A nanocarrier strategy that can load capsaicin with high bioavailability and excellent spicy taste masking feature in functional cheese is developed.
Topics & Concepts
ChemistryNanocarriersBioavailabilityMicelleTasteFood scienceCapsaicinCaseinMouthfeelIrritationLactalbuminChromatographyAqueous solutionPharmacologyDrug deliveryBiochemistryOrganic chemistryReceptorMedicineImmunologyRaw materialProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides