Recent Advances in the Applications and Studies of Polysaccharide-, Protein-, and Lipid-Based Delivery Systems in Enhancing the Bioavailability of Capsaicin-A Review.

Abstract

The primary active ingredient in capsicum is capsaicin. However, capsaicin bioavailability is low due to its restricted water solubility, and its potent spicy flavor will further restrict its use in food. This paper provides a complete overview of capsaicin. The biological activity of capsaicin and its impacts on metabolism in vivo are described. To increase capsaicin stability and bioavailability, several capsaicin-based delivery systems, including liposomes, double emulsions, nanoparticle mesosystems, and multiple systems made of distinct hydrocolloids, are covered in this review. Finally, potential uses for food preservation are introduced in line with this. Numerous delivery systems introduced in this review have effectively solved the problems of poor water solubility and poor bioavailability of capsaicin. Although capsaicin has potential uses in food preservation, there is little research on its application in functional food development. More innovative capsaicin-based delivery methods should be established, and more capsaicin-based applications should be developed in the future.