Preparation and optimisation of encapsulated capsaicin in controlled release carriers for oral delivery

Capsaicin's poor water solubility, lower oral bioavailability and strong gastrointestinal irritations limited its application as chemotherapeutic agent. Current study investigated the feasibility and suitability of employing yeast and solid-lipid-nanoparticles as capsaicin carrier. Capsaicin-nanoparticle encapsulations possessed the shorter production time, prolonged storage stability and higher capsaicin encapsulation efficiency as compared to capsaicin-yeast encapsulation. The capsaicin release profiles suggested solid-lipid-nanoparticle is more stable with the external environments fluctuations, while yeast encapsulation is more susceptible to changes. As an oral therapeutic regime with reduced irritation, yeast-carried capsaicin is suggested to intake with or after meal while solid-lipid-nanoparticles can be administered on empty stomach.