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

Ana Carolina De Aguiar; Juliane Viganó; Ana Gabriela da Silva Anthero; Arthur Luiz Baião Dias; Miriam Dupas Hubinger; Julian Martínez

doi:10.1016/j.fochx.2022.100228

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

Food Chem X. 2022 Jan 25:13:100228. doi: 10.1016/j.fochx.2022.100228. eCollection 2022 Mar 30.

Authors

Ana Carolina De Aguiar¹, Juliane Viganó², Ana Gabriela da Silva Anthero^{3

4}, Arthur Luiz Baião Dias¹, Miriam Dupas Hubinger³, Julian Martínez¹

Affiliations

¹ Laboratory of High Pressure in Food Engineering, Department of Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil.
² Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil.
³ Department of Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil.
⁴ School of Food Science and Environmental Health, Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland.

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.

Keywords: Capsaicin (PubChem CID1548943); Capsaicinoids; Capsanthin (PubChem CID5281228); Capsiate (PubChem CID9839519); Capsorubin (PubChem CID5281229); Carotenoids; Dihydrocapsaicin (PubChem CID107982); Dihydrocapsiate (PubChem CID9873754); Homocapsaicin (PubChem CID6442566); Homodihydrocapsaicin (PubChem CID3084336); Hot peppers; Lutein (PubChem CID5281243); Luteolin 8-C-glucoside (PubChem CID90658326); Nordihydrocapsaicin (PubChem CID168836); Pressurized liquid extraction; Quercetin-3-O-rhamnoside-7-O-glucoside (PubChem CID6325870); Supercritical fluid extraction; Violaxanthin (PubChem CID448438); Zeaxanthin (PubChem CID5280899); β-Carotene (PubChem CID5280489); β-Cryptoxantin (PubChem CID5281235).