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Integrated Processes Turning Pepper Sauce Waste into Valuable By-Products
Jicheng Shu1,2, Yongqin Yin1,3, Zhijun Liu1
1School of Renewable Natural Resources, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
Foods (Basel, Switzerland)
|January 8, 2023
Summary
Pepper sauce waste (PSW) can be repurposed into valuable products like pepper oil and capsaicinoids. This integrated approach minimizes environmental hazards and creates new commodities from food waste.
Area of Science:
- Food Science and Technology
- Waste Management
- Green Chemistry
Background:
- Millions of tons of pepper sauce waste (PSW) pose disposal challenges due to processing and intrinsic ingredients.
- Developing integrated approaches for PSW utilization is crucial for environmental protection and resource recovery.
Purpose of the Study:
- To present integrated methods for the complete utilization of pepper sauce waste.
- To recover valuable by-products and minimize environmental hazards associated with PSW disposal.
Main Methods:
- Laboratory- and pilot-scale extraction processes were employed to recover compounds from PSW.
- Flash chromatography was utilized to isolate capsaicinoids from pungent pepper oil, yielding no-heat pepper oil.
Main Results:
- Valuable by-products recovered include hot red pepper oil (8.0%), no-heat pepper residue (25.3%), no-heat red pepper oil (4.0%), capsaicinoids (0.8%), and capsaicin (0.4%).
- Optimal extraction involved 95% ethanol, and isolation of capsaicinoids used C18 flash chromatography with aqueous ethanol elution.
Conclusions:
- An integrated approach offers complete utilization of PSW, transforming organic food waste into valuable commodities.
- This method significantly reduces the volume and environmental hazard of waste sent to disposal sites.
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