To overcome the limitations of the oral limitations of capsaicin, this study prepared a thiolated chitosan-zein nanoparticle delivery system loaded with capsaicin. The preparation process was optimized based on particle size and loading capacity, and the efficiency of encapsulation was verified by fluorescence spectroscopy, Fourier transform infrared (FTIR) spectroscopy, and transmission electron microscopy (TEM). The stability and release properties of the capsaicinloaded nanoparticles were also evaluated during in vitro digestion. The results showed that at a thiolated chitosan to zein to capsaicin of 10:10:1, the particle size of the nanoparticles, which were observed to be regular spherical in shape, was (76.05 ± 1.06) nm, and the loading capacity was (36.85 ± 1.22) μg/mg. The nanoparticles were formed through hydrogen bonds and hydrophobic interactions. In addition, the nanoparticles had good pH stability and ionic strength stability, which could effectively delay the release of capsaicin during simulated digestion in vitro, and the release ratio after 4 h digestion was only (40.08 ± 4.28)%. The nanoparticles can be used for oral delivery of capsaicin.

Flavor is one of the key characteristics of foods. Most flavor compounds are prone to degradation and volatilization, which limits their applications in the food industry. Powder stabilization technology is an effective method for protecting flavor compounds, enhancing their thermal and oxidative stability, suppressing their high volatility, and controlling the release of flavor. In this article, five common powder stabilization technologies (spray drying, freeze drying, spray freeze drying, fluidized bed coating, and electro-spraying) are reviewed. The impacts of these technologies on flavor substances are analyzed and the respective advantages and limitations of these technologies are compared. Additionally, the flavor release characteristics of stabilized powder in storage and food matrices are elaborated. Finally, the factors affecting powder storage and flavor release are discussed, including powder properties, environmental conditions, and food matrices. The article provides valuable guidance for the research and application of flavor stabilization and controlled release.

In this study, the rheological and textural properties and water-holding capacity of pea 7S and 11S globulin gels induced by high hydrostatic pressure (HHP) at 100-500 MPa for 10 min were measured. The major interaction forces maintaining gel morphology were determined by dissolving the gels in different solvents. The microscopic structure of the gels was observed using scanning electron microscopy (SEM). The results showed that after HHP treatment at 300 MPa, pea 7S and 11S globulin solutions gradually turned into gels. When the pressure continued to increase to 500 MPa, the formed gels exhibited higher strength, harder texture and higher water-holding capacity. The 11S globulin had weaker gel-forming ability, but higher water-holding capacity (100%) compared with 7S. Furthermore, the overall water-holding capacity and gel strength of 7S-11S mixed gels (in mass ratios of 1:2, 1:1 and 2:1) were significantly improved compared with those of the neat gels. The major forces that maintain the gel structure were hydrogen bonds and hydrophobic interaction, followed by disulfide bonds and electrostatic interaction. Therefore, by changing HHP conditions, the strength and texture of pea globulin gels could be controlled.