The effect of different wall materials on the production of suppressed-pungent capsaicin microparticles

The aim of this study was to investigate the effects of wall materials types on the production of double-layered and suppressed-pungent capsaicin microparticles via spray chilling method. For this purpose, palm oil and different proteins (gelatin, sodium caseinate and whey protein) were used as wall materials, while soy lecithin was selected as stabilizer. Sample encapsulated only with palm oil (single-layered) was used as control. Centrifuge stability and kinetic stability were analyzed on the prepared emulsions. Total and surface capsaicin, microencapsulation efficiency, melting point temperature and fusion enthalpy analysis were carried out on the capsaicin microparticles obtained by spray chilling.