Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers

Author(s)

De Aguiar, Ana Carolina ; Vigano, Juliane ; Anthero, Ana Gabriela da Silva ; Dias, Arthur Luiz Baiao ; Hubinger, Miriam Dupas ; Martinez, Julian

• Document type: Journal article
• Source: FOOD CHEMISTRY-X; v. 13, p. 14-pg., 2022-03-30.

Abstract

Peppers of the Capsicum genus have a rich nutritional composition and are widely consumed worldwide. Thus, they find numerous applications in the food, pharmaceutical and cosmetic industries. One commercial application is oleoresin production, a nonpolar fraction rich in bioactive compounds, including capsaicinoids and carotenoids. Among the technologies for pepper processing, special attention is given to supercritical fluid technologies, such as supercritical fluid extraction (SFE) with pure solvents and CO2 plus modifiers, and SFE assisted by ultrasound. Supercritical fluid-based processes present advantages over the classical extraction techniques like using less solvents, short extraction times, specificity and scalability. In this review, we present a brief overview of the nutritional aspects of peppers, followed by studies that apply supercritical fluid technologies to produce extracts and concentrate bioactives, besides oleoresin encapsulation. Furthermore, we present related phase equilibrium, cost estimation, and the gaps and needs for the full use of peppers from a sustainable perspective. (AU)

• FAPESP's process: 19/10432-1 - Toxicological evaluation and in vitro simulated gastrointestinal release of capsaicin-loaded particles
• Grantee: Ana Gabriela da Silva Anthero Rissato
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• FAPESP's process: 15/18119-0 - Ultrasound emulsification of biquinho pepper (Capsicum chinense) extracts obtained by supercritical fluid extraction as an alternative to increase its bioactivity
• Grantee: Ana Carolina de Aguiar
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 17/16903-0 - Fabrication of Capsicum chinense oleoresin edible nanoemulsions using microfluidization technique
• Grantee: Ana Carolina de Aguiar
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• FAPESP's process: 18/02132-5 - Microparticles of paprika oleoresin using different wall materials and evaluation of the inducer satiety effect
• Grantee: Ana Gabriela da Silva Anthero Rissato
• Support Opportunities: Scholarships in Brazil - Doctorate