Applications of capsaicin in food industry: functionality, utilization and stabilization-Reference-Cited by-同舟云学术

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Applications of capsaicin in food industry: functionality, utilization and stabilization

Published:2021-11-09 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Rezazadeh Aida¹²,Hamishehkar Hamed³,Ehsani Ali²,Ghasempour Zahra²³^ORCID,Moghaddas Kia Ehsan⁴⁵

Affiliation:

1. Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran

2. Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

3. Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

4. Department of Food Science and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran

5. Medicinal Plants Research Center, Maragheh University of Medical Sciences, Maragheh, Iran

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1997904

Reference107 articles.

1. Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication

2. Supplementing capsaicin with chitosan-based films enhanced the anti-quorum sensing, antimicrobial, antioxidant, transparency, elasticity and hydrophobicity

3. Antioxidant Activity of Essential Oils

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1. In situ encapsulation of capsaicinoids in MIL-88A as a food-grade nanopreservative for meat safety;Food Chemistry;2024-12

2. Thermal degradation of capsaicin and dihydrocapsaicin: Mechanism and hazards of volatile products;Journal of Analytical and Applied Pyrolysis;2024-09

3. Interfacial polymerization for preparation of capsaicin microcapsules: Achieving sustained release in UV-curable coatings on plastic substrates;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-09

4. Determination of capsaicin at trace levels in different food, biological and environmental samples by quadruple isotope dilution-gas chromatography mass spectrometry after its preconcentration;Journal of Chromatography A;2024-08

5. Multiple effects of spicy flavors on neurological diseases through the intervention of TRPV1: a critical review;Critical Reviews in Food Science and Nutrition;2024-07-23

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