Trends in Capsaicinoids Extraction from Habanero Chili Pepper (Capsicum Chinense Jacq.): Recent Advanced Techniques

作者: Miriam Fabiola Fabela-Morón , Juan C. Cuevas-Bernardino , Teresa Ayora-Talavera , Neith Pacheco

DOI: 10.1080/87559129.2019.1630635

关键词:

摘要: ABSTRACTDifferent techniques have been employed to extract capsaicinoids from habanero chili pepper (HCP). Conventional extraction use long times and environmentally unfriendl...

参考文章(110)
M.D Luque de Castro, L.E Garcı́a-Ayuso, Soxhlet extraction of solid materials: an outdated technique with a promising innovative future Analytica Chimica Acta. ,vol. 369, pp. 1- 10 ,(1998) , 10.1016/S0003-2670(98)00233-5
B.I.O. Ade-Omowaye, K.A Taiwo, N.M. Eshtiaghi, A. Angersbach, D. Knorr, Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers Innovative Food Science and Emerging Technologies. ,vol. 4, pp. 177- 188 ,(2003) , 10.1016/S1466-8564(03)00020-1
B.I.O Ade-Omowaye, N.K Rastogi, A Angersbach, D Knorr, Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika Innovative Food Science and Emerging Technologies. ,vol. 2, pp. 1- 7 ,(2001) , 10.1016/S1466-8564(00)00022-9
Tomáš Bajer, Petra Bajerová, Daniel Kremr, Aleš Eisner, Karel Ventura, Central composite design of pressurised hot water extraction process for extracting capsaicinoids from chili peppers Journal of Food Composition and Analysis. ,vol. 40, pp. 32- 38 ,(2015) , 10.1016/J.JFCA.2014.12.008
Sanju Singh Moirangthem, Sailen Gogoi, Premila Devi Thongbam, K. T. Ramya, R. Abdul Fiyaz, D. S. Pandey, Effect of sowing time and crop geometry on the Capsaicinoid content in Bhoot Jolokia (Capsicum chinense Jacq.) Journal of Food Science and Technology. ,vol. 51, pp. 1974- 1981 ,(2014) , 10.1007/S13197-012-0684-1
Gerd Brunner, Supercritical fluids: technology and application to food processing Journal of Food Engineering. ,vol. 67, pp. 21- 33 ,(2005) , 10.1016/J.JFOODENG.2004.05.060
HG Daood, V Illés, MH Gnayfeed, B Mészáros, G Horváth, PA Biacs, None, Extraction of pungent spice paprika by supercritical carbon dioxide and subcritical propane Journal of Supercritical Fluids. ,vol. 23, pp. 143- 152 ,(2002) , 10.1016/S0896-8446(02)00022-0
Hubert Kollmannsberger, Adrián Rodríguez-Burruezo, Siegfried Nitz, Fernando Nuez, Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers. Journal of the Science of Food and Agriculture. ,vol. 91, pp. 1598- 1611 ,(2011) , 10.1002/JSFA.4354
Jos� M. Nieto-Sandoval, Jos� A. Fern�ndez-L�pez, L. Almela, Jos� A. Mu�oz, DEPENDENCE BETWEEN APPARENT COLOR AND EXTRACTABLE COLOR IN PAPRIKA Color Research and Application. ,vol. 24, pp. 93- 97 ,(1999) , 10.1002/(SICI)1520-6378(199904)24:2<93::AID-COL4>3.0.CO;2-W
N M’hiri, I Ioannou, M Ghoul, N Mihoubi Boudhrioua, None, Extraction Methods of Citrus Peel Phenolic Compounds Food Reviews International. ,vol. 30, pp. 265- 290 ,(2014) , 10.1080/87559129.2014.924139