Trends in Capsaicinoids Extraction from Habanero Chili Pepper (Capsicum Chinense Jacq.): Recent Advanced Techniques. Issue 2 (17th February 2020)

• Record Type: Journal Article
• Authors: Fabela-Morón, Miriam Fabiola; Cuevas-Bernardino, Juan C.; Ayora-Talavera, Teresa; Pacheco, Neith
• Is Part Of: Food reviews international. Volume 36:Issue 2(2020)
• Page Start: 105
• Page End: 134
• Publication Date: 2020-02-17
• Subjects: Capsaicinoids -- habanero chili pepper -- recent advanced extraction techniques; 641
• DOI: 10.1080/87559129.2019.1630635
• Languages: English
• ISSNs: 8755-9129

Abstract

ABSTRACT: Different techniques have been employed to extract capsaicinoids from habanero chili pepper (HCP). Conventional extraction techniques use long extraction times and environmentally unfriendly solvents, while other techniques are limited by the polarity of the capsaicinoids, which cause their underestimation. Recent advanced extraction techniques of capsaicinoids have been developed to reduce time, increase yields and preserve their pungency degree and bioactive properties. This review aims to highlight the trends in extraction techniques used on capsaicinoids recovery from habanero chili peppers, providing a critical and detailed discussion of the main parameters influencing the extraction yield and analyzing data to establish the most viable and efficient extraction technique.