Ultrasound emulsification of biquinho pepper (Capsicum chinense) extracts obtained by supercritical fluid extraction as an alternative to increase its bioactivity

• Grant number: 15/18119-0
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Effective date (Start): April 01, 2016
• Effective date (End): February 28, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Julian Martínez
• Grantee: Ana Carolina de Aguiar
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 17/16903-0 - Fabrication of Capsicum chinense oleoresin edible nanoemulsions using microfluidization technique, BE.EP.PD

Abstract

Recently it have been identified in the biquinho peppers (Capsicum chinense) compounds similar to capsaicinoids, so-called capsinoids. The capsinoids have biological activities such as the prevention of tumorigenesis; increase energy expenditure and induction of fat burning. These compounds are non-pungency, in contrast to the capsaicinoids, which makes their use attractive for the pharmaceutical and food industries. One possible way to increase the bioactivity - by increasing antioxidant capacity, the cytotoxicity in tumor cells and antibacterial activity - is the development of emulsified systems using techniques at high pressure and assisted by ultrasound. Thus, the main objective of this work is to obtain mini-emulsions, that enhance the activities of the beak pepper extracts in order to exploit the economic potential of this raw material native to Brazil. To achieve this goal, it will be used the knowledge in high pressure processes for obtaining extracts and emulsification by ultrasound of the Laboratory High Pressure in Food Engineering (LAPEA), coordinated by Prof. Dr. Julian Martinez in partnership with ThoMSon Laboratory of Mass Spectrometry, headed by Prof. Dr. Marcos Eberlin, engaged in the identification of compounds by mass spectrometry, with equipments to enable the identification of molecules. The specific objectives are to characterize the classes of compounds of the biquinho pepper extracts, obtain extracts by supercritical fluid technology, followed by the formation of emulsions by ultrasound emulsification and finally checking the hypothesis that emulsified systems increment the antioxidant capacity, cytotoxicity and antibacterial activity of supercritical extracts of biquinho peppers.

Scientific publications

(8)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE AGUIAR, ANA CAROLINA; FELIPE OSORIO-TOBON, J.; SALES SILVA, LUIZ PAULO; BARBERO, GERARDO FERNANDEZ; MARTINEZ, JULIAN. Economic analysis of oleoresin production from malagueta peppers (Capsicum frutescens) by supercritical fluid extraction. JOURNAL OF SUPERCRITICAL FLUIDS, v. 133, n. 1, p. 86-93, MAR 2018. (15/18119-0)

DE AGUIAR, ANA CAROLINA; PEREIRA, GUSTAVO ARAUJO; RIBEIRO, CLAUDIA SILVA DA COSTA; EBERLIN, MARCOS NOGUEIRA; SOARES, LANA PEREIRA; RUIZ, ANA LUCIA TASCA GOIS; PASTORE, GLAUCIA MARIA; MARTINEZ, JULIAN. Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening. FOOD & FUNCTION, v. 14, n. 14, p. 11-pg., 2023-06-19. (15/18119-0, 14/23950-7, 17/16903-0, 11/01114-4)

DE AGUIAR, ANA CAROLINA; OSORIO-TOBON, J. FELIPE; VIGANO, JULIANE; MARTINEZ, JULIAN. Economic evaluation of supercritical fluid and pressurized liquid extraction to obtain phytonutrients from biquinho pepper: Analysis of single and sequential-stage processes. JOURNAL OF SUPERCRITICAL FLUIDS, v. 165, NOV 1 2020. (15/18119-0, 17/16903-0, 17/23670-2)

DE AGUIAR, ANA CAROLINA; DE PAULA, JULIA TEIXEIRA; MURIEL MUNDO, JORGE LUIS; MARTINEZ, JULIAN; MCCLEMENTS, DAVID JULIAN. Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability. JOURNAL OF FOOD PROCESS ENGINEERING, v. 44, n. 4, FEB 2021. (15/18119-0, 17/16903-0)

DE AGUIAR, ANA CAROLINA; FELIPE OSORIO-TOBON, J.; SALES SILVA, LUIZ PAULO; BARBERO, GERARDO FERNANDEZ; MARTINEZ, JULIAN. Economic analysis of oleoresin production from malagueta peppers (Capsicum frutescens) by supercritical fluid extraction. JOURNAL OF SUPERCRITICAL FLUIDS, v. 133, p. 8-pg., 2018-03-01. (15/18119-0)

DE AGUIAR, ANA CAROLINA; DA FONSECA MACHADO, ANA PAULA; FIGUEIREDO ANGOLINI, CELLO FERNANDO; DE MORAIS, DAMILA RODRIGUES; BASEGGIO, ANDRESSA MARA; EBERLIN, MARCOS NOGUEIRA; MAROSTICA JUNIOR, MARIO R.; MARTINEZ, JULIAN. Sequential high-pressure extraction to obtain capsinoids and phenolic compounds from biquinho pepper (Capsicum chinense). JOURNAL OF SUPERCRITICAL FLUIDS, v. 150, p. 112-121, AUG 2019. (15/18119-0)

TAMBORLIN, LETICIA; SUMERE, BEATRIZ ROCCHETTI; DE SOUZA, MARIANA CORREA; PESTANA, NATHALIE FORTES; AGUIAR, ANA CAROLINA; EBERLIN, MARCOS NOGUEIRA; SIMABUCO, FERNANDO MOREIRA; ROSTAGNO, MAURICIO ARIEL; LUCHESSI, AUGUSTO DUCATI. Characterization of pomegranate peel extracts obtained using different solvents and their effects on cell cycle and apoptosis in leukemia cells. FOOD SCIENCE & NUTRITION, v. 8, n. 10, AUG 2020. (18/17089-8, 15/18119-0, 19/06951-3, 10/18095-0, 18/14818-9, 17/21914-1, 13/04304-4)

DE AGUIAR, ANA CAROLINA; VIGANO, JULIANE; ANTHERO, ANA GABRIELA DA SILVA; DIAS, ARTHUR LUIZ BAIAO; HUBINGER, MIRIAM DUPAS; MARTINEZ, JULIAN. Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers. FOOD CHEMISTRY-X, v. 13, p. 14-pg., 2022-03-30. (19/10432-1, 15/18119-0, 17/16903-0, 18/02132-5)