Characterization of oleoresin microparticles and evaluation of short-term capsaicin intake.

Gum arabic, modified corn starch (EMCAP), modified malt (MALT), either blended or isolated, were assessed as encapsulating agents for oleoresin. oleoresin microparticles were obtained by spray drying and analysed for physicochemical properties and . Obtained powders were adequate for storage, given their low water activity (<0.150), hygroscopicity (<11.43 g/100 g), moisture (<4.76%) and high glass transition temperature (<98.3 °C). FT-IR analysis concluded that carbohydrates matrices were loaded after spray drying, with peaks around 2850 cm for aromatic compounds, and bands around 1760 cm, pointing to the presence of capsaicin inside the microparticles. All formulations exhibited high antioxidant activity, low contact angles and great solubility in water. Any adverse effect was observed in the experimental assay, neither change on the level of hepatic aminotransferases. The intake of a High-Fat Diet (HFD) supplemented with oleoresin microparticles decreased weight gain when compared to the HFD control.