Wong, Kean Seng
(2020)
Development Of Edible Oleogel For Capsaicin Delivery.
Project Report.
Universiti Sains Malaysia.
(Submitted)
Abstract
Capsaicin is a lipid bioactive compound that can enhance the lipid metabolism in
human body. However, capsaicin is pungent when consume and as lipid bioactive
component it can be easily oxidized during storage. Oleogelation is a novel technique
that entrap liquid oil by using oleogelator. The study was aim to develop oleogel using
wax to deliver capsaicin. The effects of wax concentrations (2 %, 4 % and 6 % w/w)
and crystallization temperatures (5 °C, 15 °C and 25 °C) on the physical and thermal
properties, crystallization properties, oxidative stability, and capsaicin entrapment of
the capsaicin oleogel were studied using response surface methodology (RSM). The
hardness, thermal properties (crystallization and melting points) and secondary
oxidation (anisidine value, AV) of the oleogel were significantly increased with the
increase in wax concentration with quadratic effects except hardness showing linear
effects but were not significantly influenced by crystallization temperature. Based on
the result, it could be stated that concentration of wax had significantly influenced on
most of the physical properties, whereas Tset were not greatly influence in most of
the physical properties. In oxidative stability, it had been found that candelilla oleogel
with 6 % wax and Tset of 25 °C had better oxidative stability where PV was 2.37±0.03
mmol/kg and p-AV was 3.69±0.27 compared to control. This was due to structure of
oleogel that act as the protective barrier against oxidation. Last but not least, it was
found that capsaicin content for candelilla oleogel with 2% had relatively higher than
the others. However, the linkage did not determine between both variables and
capsaicin content.
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