In this study, a lipid-based nanoemulsion system was developed towards the encapsulation of capsaicin (CAP) in order to increase its stability and bioaccessibility, reduce the gastric mucosa irritations and enhance the weight-loss effects of CAP. Medium-chain triacylglycerol (MCT) were used to dissolve the CAP, followed by the evaluatioin via in-vitro lipid digestion test. Sucrose stearate S-370 was chosen as the gelator to form the organogel system. After the addition of Tween 80 as the emulsifier and processing of ultrasonication, the CAP-loaded nanoemulsion (C-NE) was formed with CAP’s loading of 80 mg/ml and emulsion droplet sizes of 168 nm. Moreover, the C-NE was further proved to have an enhanced anti-obesity effect compared with free unformulated CAP water suspensions. C-NE demonstrated an enhanced effect in controlling the HFD-induced weight gain. MCT, which was contained in the wall material of C-NE, might work synergistically with CAP as a weight-loss agent due to its ability to increase fat oxidation and energy expenditure. Serum biochemical evaluations showed that C-NE had anti-hyperlipidemic potential with low toxicity. Histological sections of liver and adipose tissues proved the inhibitory effect of C-NE on HFD-induced hepatic steatosis and adipocytes hypertrophy in a dose-dependent manner. Gastric mucosa irritation test showed that chronic applications of C-NE alleviated the inflammations in rat stomach tissues caused by CAP.

Delivery of capsaicin using organogel-based nanoemulsions with enhanced bioaccessibility and anti-obesity effects

256th National Meeting (2018)

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