Grasas y Aceites, Vol 58, No 3 (2007)

Extraction of sweet and hot pepper and paprika oleoresin I. Overview, composition, process, innovations, and applications

J. Pablo Fernández-Trujillo

DOI: http://dx.doi.org/10.3989/gya.2007.v58.i3.180

Abstract


This paper reviews the definition and composition of paprika oleoresin. The review covers recent research concerning the conventional extraction process that uses organic solvents (mainly hexane), legislation, innovation, patents, applications, and perspectives in developing countries. The conventional process includes the extraction of the oleoresin usually with hexane as solvent, the miscella and meal disolventization, and a subsequent oleoresin degumming. The paprika oleoresin is used as additive colorant and is composed by esterified fatty acids such as the linoleic or the linolenic acids. This oleoresin and its components (carotenoids, capsaicinoids, and tocopherols), extracted under different conditions, are used in formulating nutraceutical, colorants and pharmaceuticals. The paprika oleoresin can become soluble by microencapsulation by mixing with gelatin or arabic gum. Paprika oleoresin extraction has future in Africa and iberoamerican countries.

Keywords


Capsaicinoids; Carotenoids; Color; Chili; Food processing; Hexane; Pungency; Tocopherols

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