Toscano António, Silva Andreia F R, Ramos Maria P, Komora Norton, Silva Filipa V M, Fradinho Patrícia
Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Colab4Food-Collaborative Laboratory for Innovation in the Agri-Food Sector, Rua dos Lagidos, Vairão, 4485-655 Vila do Conde, Portugal.
Foods. 2025 Apr 18;14(8):1407. doi: 10.3390/foods14081407.
The production of spicy sauces from chili peppers ( 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 oleoresins, providing spice and color ingredients for food products. This study primarily focused on the optimization of oleoresin extraction from Red Habanero chili pepper ( 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) showed a higher extraction yield (26%) and high quality oleoresin extracts rich in bioactives (capsaicinoids: 7 mg/g; phenolics: 4 mg GAE/g) with antioxidant activity (FRAP: 139 µmol FeSO eq/g; DPPH: 33 µmol TEAC/g). Optimum UAE extracts proved more colored, energy-efficient (95% less consumption), equally spicy (466,000 SHU) and had higher antioxidant activity than RAE. These results demonstrated UAE as a sustainable method for producing high value spicy additives from chili pepper by-product, turning them into products with enhanced bioactivity, favoring a circular economy in the agri-food industry.
用辣椒（辣椒属）生产辣酱会产生5%-30%的辛辣副产物，这些副产物富含珍贵化合物（如辣椒素类、类胡萝卜素、酚类等），可作为辣椒油树脂的来源，为食品提供香料和色素成分。本研究主要聚焦于利用超声辅助提取（UAE）优化从红哈瓦那辣椒（Jacq.）副产物中提取辣椒油树脂。第二个重点是比较UAE和回流辅助提取（RAE）。采用响应面法（RSM）优化提取时间（3至17分钟）和声功率密度（APD，0.30至1.00 W/mL）。最佳UAE条件（8分钟，0.87 W/mL）显示出更高的提取率（26%）以及富含生物活性成分的高质量辣椒油树脂提取物（辣椒素类：7 mg/g；酚类：4 mg GAE/g），且具有抗氧化活性（FRAP：139 µmol FeSO当量/g；DPPH：33 µmol TEAC/g）。与RAE相比，最佳UAE提取物颜色更深、更节能（能耗降低95%）、辣度相同（466,000 SHU）且具有更高的抗氧化活性。这些结果表明，UAE是一种可持续的方法，可从辣椒副产物中生产高价值的辛辣添加剂，将其转化为具有增强生物活性的产品，有利于农业食品行业的循环经济。
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