Piper nigrum L. (pepper), a member of the Piperaceae family, is among the most widely used spices worldwide. The essential oil (EO) and oleoresin extracted from pepper contain numerous bioactive compounds, such as piperine, β-caryophyllene, sabinene, β-pinene, and limonene. These compounds contribute to the antioxidant, anti-inflammatory, antimicrobial, antifungal, and anticancer activities of pepper extracts. Recent studies have focused on the application of pepper extracts in encapsulation technology. The bioactive compounds in pepper extracts can be encapsulated using various methods such as coacervation, nanoemulsion, polymer-based and lipid-based and hybrid systems encapsulation, and cyclodextrin inclusion, producing micro- or nano-sized particles. This encapsulation enhances the stability and bioactivity of the compounds and allows controlled release during subsequent applications. Additionally, micro- and nano-capsules provide effective protection during food processing as well as oral and gastric digestion, opening promising prospects for their use as food preservatives and functional ingredients.
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Vo et al. (2025) studied this question.
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