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Microencapsulation by molecular inclusion technique was applied by using β-cyclodextrin to reduce the degradation of carotenoids and capsaicin present in the habanero chili oleoresin. The molecular inclusion complex was prepared in the proportions 20:80 and 30:70 oleoresin:β-cyclodextrin, respectively, and stored for 5 weeks in a range ofaw = 0.103–0.765 at 25, 35 and 45 °C, determining weekly total carotenoid contents (UV-Vis) and capsaicin (High Performance Liquid Cromatography (HPLC)). The molecular inclusion complex in the ratio 30:70 stored at 25 °C had a greater retention of total carotenoids and capsaicin ataw = 0.536 and 0.765, respectively, showing the highest shelf life values (5.92 and 5.68 weeks) and activation energy (−7618 and −6104 cal/mol·K) and the lowest values for the degradation constant (0.04 and 0.02 week−1), both processes carried out by a first-order kinetics. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the effect of temperature on the paprika oleoresin extraction employing an organic dissolvent. Paprika made from peppers (Capsicum annuum L.) variety sweet was employed. The extraction was developed to temperatures of 30, 40, 55 and 70ºC, solute:solvent ratio of 1:5 (m/v) and 100 rpm. Ethanol of 96,4 °GL, quality a was used. The residue obtained was submited to a second extraction with the same conditions of the first. The extraction to 30ºC was the most adequated taking into account the greater mass of carotenoid compounds obtained. The extraction times to 30ºC were 30 min and 15 min, for the first and second extraction stages, respectively. The oleoresin obtained reached 1 530 ASTA units. [ABSTRACT FROM AUTHOR]

The characterization of volatile compounds in garlic oleoresin obtained at pilot scale and its use in meat products, tomato puree, bread and fused cheese, were evaluated to determine its dosage and substitution index. Using HS-SPME combined with GC-MS, 27 compounds were identified, which represented 96% of the total composition, most of which corresponded to sulfur compounds. According to the components found and their concentrations it is concluded that the volatile composition of the garlic oleoresin is very similar to those reported for garlic essential oil. The use of the oleoresin in five food products and their sensorial evaluation gave a dosage of 0.09% in the mincemeat, 0.3% in the seasoned tomato sauce, 0.06% in the fused cheese and 0.5% in soft bread. The substitution indexes for the mincemeat and for the seasoned tomato sauce were of 50 and 53%, respectively. [ABSTRACT FROM AUTHOR]

Introduction. In the development of new processes and ingredients for food industry, extraction techniques allow us to obtain active principles from natural products, good for human consuming and strongly related to the tendency towards a healthier and free of contaminants feeding. Oleoresins from vegetables allow us to work with dye and aromatic components (as in the case of peppers, for which, extraction with organic solvents is a common practice that must be refined in such a way that only safe and apt for human consumption substances are used). Objective. To compare the composition of oleoresin from two kinds of chili pepper (Tabasco and habanero) extracted with two different solvents (hexane and ethyl acetate). Materials and methods. Dry material from both kinds of chili pepper were taken and submitted to extraction with two different organic solvents (hexane and ethyl acetate). The oleoresins that resulted from this procedure were concentrated to calculate their performance in extraction and then analyzed in a HPLC to determine their contents of capsaicin and dihydrocapsaicin. Results. We found that ethyl acetate is a better solvent than hexane; it shows a general percentage of extraction of 11 .23% compared to a 7.14%. In the characterization with the HPLC we found acceptable concentrations of the pungent principles (capsaicine and dihydrocapsaicin), corresponding to the theoretical values in which habanero pepper represents a value between 150000 and 325000 Scoville units and the Tabasco, between 50000 and 10000 Scoville units. Conclusion. In an extraction process for chili peppers, a better extraction performance is obtained by using ethyl acetate as solvent and a better concentration of capsaicin and dihydrocapsaicin by using habanero chili pepper. [ABSTRACT FROM AUTHOR]

The use of oleoresins in industries shows the possibility of adding aromatization and pigmentation principles in the case of the pepper species or chili, which belong to the capsicum genre. There are a number of experiences in which several techniques and substracts to obtain such concentrates. A revision of the existing experiences is made, concerning the acquisition of capsicum oleoresins and their application in the field of food, among other industries. [ABSTRACT FROM AUTHOR]