Extraction of CAPSANTHIN Paprika oleoresin

Capsanthin is a tetraterpenoid orange-red pigment found in ripe red pepper fruits. It is mainly composed of capsanthin (C40H56O3), capsanthin (C40H56O4) and yellow pigment. It has bright color, high color value, strong coloring power and good color retention. Studies have shown that capsanthin can also regulate the body's lipid metabolism, immunity, radiation resistance and reduce the incidence of certain types of cardiovascular diseases.

Capsanthin is widely used as a colorant and is listed as a Class A pigment by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). According to my country's GB 2760-2014 "Standard for the Use of Food Additives", capsanthin can be used in food, sauces, ice cream, popsicles, biscuits, cooked meat and other products.

Capsanthin

Extraction of capsanthin

The appropriate extraction method can reduce the content of orange and yellow substances and non-pigment components in pepper pigments, so that capsanthin and capsanthin account for a large proportion and improve the color value. From the current extraction methods of capsanthin, the common ones are solvent extraction, ultrasonic extraction, microwave-assisted extraction and supercritical fluid extraction.

1. Solvent extraction method

Solvent extraction is a commonly used method for extracting capsanthin, which takes advantage of the fact that capsanthin is soluble in organic solvents. The specific extraction process is to grind the mature dry pepper into powder, then mix it with organic solvents such as ethanol, acetone and other substances to prepare capsanthin oleoresin, and then go through a series of procedures such as distillation and separation to finally obtain capsanthin.

The significant advantage of solvent extraction is low cost and can be implemented without expensive and sophisticated equipment; the disadvantage is that the extracted capsanthin is not pure enough and there are more organic reagents. At present, most of the manufacturers of capsanthin at home and abroad use this method for extraction, but it has also shown a trend of being gradually eliminated.

2. Ultrasonic extraction method

The principle of ultrasonic extraction is to use ultrasound to crush the pepper more finely, so that the components in the pepper can be better integrated in the extraction solvent, and finally obtain capsanthin with higher purity. Ultrasonic extraction is similar to solvent extraction, but it is faster, more efficient, and cheaper than solvent extraction. Most importantly, it is natural and environmentally friendly, so it is more popular.

3. Microwave-assisted extraction

Microwave-assisted extraction, also known as microwave extraction, is a new technology formed by combining microwave and traditional solvent extraction. Microwave-assisted extraction of capsanthin is low-carbon and environmentally friendly, and has high extraction efficiency.

4. Supercritical fluid extraction

Supercritical fluid extraction uses pressure control and temperature control to enhance the dissolution effect of CO2 on peppers, and finally selectively extracts capsanthin. This method can be implemented at room temperature, and there is no solvent residue in this method. The extracted capsanthin has a high purity, which is currently the most ideal method for extracting capsanthin.