Physicochemical Properties of Capsicum Oleoresin Emulsions Stabilized by Gum Arabic, OSA-Modified Corn Starch, and Modified Malt

The objective of this study was to evaluate the individual and combined use of gum Arabic (GA), OSA-modified corn starch (EMCAP), and stearic acid-modified malt (MALT) as emulsifiers of Capsicum oleoresin emulsions. Emulsions were investigated regarding their morphological and physicochemical properties and capsaicin retention. The synergism between GA: MALT and EMCAP: MALT was able to reduce the interfacial tension values (< 8.7 mN/m) and enabled the formation of kinetically stable emulsions (Turbiscan stability index < 4.4). Steric forces and increased viscosity also contributed to the stability of these emulsions. Also, MALT promoted an increase in droplet size due to the presence of whole starch granules. The impact of different formulations on the color parameters resulted in Chroma values ranging from 31.4 +/- 0.7 to 61.2 +/- 0 and hue angle between 42.1 degrees +/- 0 to 60.4 degrees +/- 0.1, characterized by orange and red tones. Our study found that the interaction of MALT with gum Arabic and EMCAP promoted an increase capsaicin retention and viscosity of Capsicum's oleoresin emulsion, showing the potential of these carbohydrates for further use as encapsulant materials in spray drying microencapsulation.

Automated summary

This study evaluated the individual and combined use of gum Arabic, OSA-modified corn starch, and stearic acid-modified malt as emulsifiers for Capsicum oleoresin emulsions. The results showed that the synergistic effect of these emulsifiers led to stable emulsions with improved capsaicin retention and increased viscosity.