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Spicy Food Ingredient from Red Habanero By-Product Obtained by Ultrasound-Assisted Extraction
António Toscano1, Andreia F R Silva2, Maria P Ramos3
1Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Foods (Basel, Switzerland)
|April 26, 2025
Summary
Ultrasound-assisted extraction (UAE) efficiently recovers valuable capsaicinoids and other bioactives from chili pepper by-products. This sustainable method yields high-quality oleoresins for food applications, promoting a circular economy.
Area of Science:
- Food Science
- Chemical Engineering
- Sustainable Chemistry
Background:
- Chili pepper processing generates significant by-product rich in bioactive compounds like capsaicinoids and carotenoids.
- These by-products represent a valuable, underutilized resource for extracting functional ingredients such as Capsicum oleoresins.
Purpose of the Study:
- To optimize Capsicum oleoresin extraction from Red Habanero chili pepper by-product using ultrasound-assisted extraction (UAE).
- To compare the efficiency and quality of UAE with conventional reflux-assisted extraction (RAE).
Main Methods:
- Response Surface Methodology (RSM) was used to optimize extraction time and acoustic power density (APD) for UAE.
- Extraction yield, capsaicinoid content, phenolic content, antioxidant activity, color, spiciness, and energy consumption were evaluated.
Main Results:
- Optimal UAE conditions (8 min, 0.87 W/mL) achieved a 26% extraction yield.
- UAE extracts were rich in bioactives (capsaicinoids, phenolics) and exhibited significant antioxidant activity.
- UAE demonstrated superior energy efficiency (95% less consumption) and comparable or higher quality compared to RAE.
Conclusions:
- UAE is a highly effective and sustainable method for valorizing chili pepper by-products into high-value Capsicum oleoresins.
- This approach supports the agri-food industry's circular economy by transforming waste into functional ingredients with enhanced bioactivity.
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