Modulation of Hot Pepper Pungency by Melt Dispersion Encapsulation: Role of Wax Type on Microcapsule Structure, Bioactive Compound Content, and Antioxidant Activity

Abstract In this study, it was aimed to suppress pungency and obtain a new product by using carnauba, beeswax, and their mixture in the encapsulation of hot pepper oleoresin. Melt dispersion technique was used in production and physical, chemical, and structural analyzes of the obtained capsules were examined. The suppression of the pungency sensation was determined by sensory analysis, and it was determined that the beeswax-based capsule (BW50) was the most effective formulation in suppressing