Spicy Food Ingredient from Red Habanero By-Product Obtained by Ultrasound-Assisted Extraction.

ABSTRACT: The production of spicy sauces from chili peppers (Capsicum spp.) generates 5-30% of spicy by-product which is rich in valuable compounds (e.g., capsaicinoids, carotenoids, phenolics, etc.) and can serve as a source of Capsicum oleoresins, providing spice and color ingredients for food products. This study primarily focused on the optimization of Capsicum oleoresin extraction from Red Habanero chili pepper (Capsicum chinense Jacq.) by-product using ultrasound-assisted extraction (UAE). A second focus was the comparison between UAE and reflux-assisted extraction (RAE). Response Surface Methodology (RSM) was employed to optimize the extraction time (3 to 17 min) and acoustic power density (APD, 0.30 to 1.00 W/mL). The optimal UAE conditions (8 min, 0.87 W/mL) show

SUBMITTER: Toscano A 

PROVIDER: S-EPMC12026765 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature