Sodium caseinate and acetylated wheat starch were combined at different mass ratios and used as wall materials to microencapsulate capsaicin. The morphological, structural and physicochemical properties of the prepared capsaicin-loaded emulsion and spray-dried microcapsules were investigated. Additionally, the stability of capsaicin microcapsules to various storage light and temperature conditions was evaluated. Combined sodium caseinate and acetylated wheat starch exhibited good emulsifying properties compared with single-wall material. Additionally, the highest microencapsulation efficiency of 84.05% was achieved when sodium caseinate and wheat starch acetate were combined at a mass ratio of 3:7. The capsaicin microcapsule exhibited a spherical shape and the size was not uniform, while the colour and dispersion of the particles were homogeneous. The capsaicin microcapsules displayed solubility in the range of 77.88%–97.64%. Furthermore, more than 60% of the microencapsulated capsaicin was retained after 15 days of storage at various light and temperature conditions. The principle component analysis demonstrated that a combination of sodium caseinate and wheat starch acetate is effective for microencapsulating capsaicin and promoting its applications.

Influence of the constant heating treatment on structural and adsorption properties of myofibrillar proteins (MPs) of chicken was investigated. The results showed that heat treatment enhanced the exposure of sulfhydryl groups and improved hydrophobicity of MPs surface. Particle size distribution of MPs significantly varied depending on heat treatment duration. Also, heat treatments resulted in significant changes in the α-helix and β-sheet structures of MPs. Besides, the MPs formed larger, irregular, and cluster-like aggregates after heat treatments. Moreover, heat treatments increased viscosity and surface roughness of MPs, while zeta potential value was reduced after heat treatments. Furhthermore, binding interactions between the MPs and spices flavors signifcanlty varied relying on nature of MPs and flavor compounds, as well as heat treatments duration. Amino acid residues were interacted with flavor compounds of spices via a variety of bonds and a stable MPs-flavors complex was performed. The obtained results provide a basis for understanding structural and physicochemical changes that occur in MPs during cooking and the interactions between MPs and flavors of spices.

Lotus root starch was treated with single and combined microwave (300 and 700 W) and cold plasma (60, 90, and 120 s) treatments. Effects of treatments on multi-structural, physicochemical, and digestive properties of lotus root starch were investigated. The results revealed that a combination of cold plasma and microwave treatments significantly affected the morphology of starch granules and reduced the relative crystallinity of starch compared with a single treatment. However, no changes were found in the chemical functional groups of starch after single or combined treatments. Additionally, the amylose content, amylopectin branch chain length distribution, solubility, and swelling power of the starch significantly varied depending on cold plasma treatment duration and microwave power. Furthermore, the treated starch showed lower peak viscosity and higher pasting temperature than the native one. Moreover, the resistant starch content significantly decreased as cold plasma treatment was prolonged and microwave power increased.