De Aguiar Ana Carolina, Viganó Juliane, da Silva Anthero Ana Gabriela, Dias Arthur Luiz Baião, Hubinger Miriam Dupas, Martínez Julian
Laboratory of High Pressure in Food Engineering, Department of Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil.
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.
Food Chem X. 2022 Jan 25;13:100228. doi: 10.1016/j.fochx.2022.100228. eCollection 2022 Mar 30.
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 CO 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.
辣椒属的辣椒营养成分丰富，在全球范围内广泛食用。因此，它们在食品、制药和化妆品行业有众多应用。一种商业应用是生产辣椒油树脂，这是一种富含生物活性化合物（包括辣椒素类和类胡萝卜素）的非极性部分。在辣椒加工技术中，超临界流体技术受到特别关注，例如用纯溶剂和二氧化碳加改性剂的超临界流体萃取（SFE）以及超声辅助的SFE。基于超临界流体的工艺比传统萃取技术具有优势，如使用更少的溶剂、提取时间短、具有特异性和可扩展性。在本综述中，我们简要概述了辣椒的营养方面，接着介绍了应用超临界流体技术生产提取物和浓缩生物活性成分以及辣椒油树脂包封的研究。此外，我们还从可持续发展的角度介绍了相关的相平衡、成本估算以及充分利用辣椒方面的差距和需求。
