Characterization of Capsaicin-Loaded Nanoemulsions Stabilized with Alginate and Chitosan by Self-assembly

Ae Jin Choi, Chul Jin Kim, Yong Jin Cho, Jae Kwan Hwang, Chong Tai Kim

Research output: Contribution to journalArticlepeer-review

104 Citations (Scopus)


The objectives of this research were to characterize capsaicin-loaded nanoemulsions stabilized with natural biopolymer such as alginate and chitosan for use as a functional ingredient delivery system. The biopolymer nanoemulsion was prepared using self-assembly emulsification methods, and the capsaicin included oleoresin capsicum as the core material in the nanoemulsion. The particle sizes of the double-layer nanoemulsions prepared with alginate (AN) and chitosan (CN) were 20 nm or lower. The triple-layer nanoemulsion, which was prepared by complexation with chitosan and alginate (CAN), was successfully prepared with particle sizes on the nanoscale through the electrostatic interactions between the carboxylic groups and amine groups of the biopolymers. The Zeta potential value, which is an indicator of the overall stability and physicochemical properties of the nanoemulsion, of AN and CN were significantly higher than SN and CAN (p < 0.01). In conclusion, the double-layer nanoemulsions incorporated with alginate and chitosan can be expected to improve the stability of nanoemulsion. In addition, this system holds promise for use in the production of functional foods containing functional ingredients.

Original languageEnglish
Pages (from-to)1119-1126
Number of pages8
JournalFood and Bioprocess Technology
Issue number6
Publication statusPublished - 2011 Aug

Bibliographical note

Funding Information:
Acknowledgments This study was supported by the Food Nanotechnology Development Project (2007), Ministry of Education, Science and Technology, Korea.

All Science Journal Classification (ASJC) codes

  • Food Science
  • Safety, Risk, Reliability and Quality
  • Process Chemistry and Technology
  • Industrial and Manufacturing Engineering


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