CAPSICUM EXTRACTS: A REVIEW OF EXTRACTION TECHNIQUES AND FOOD APPLICATIONS

Abstract

For many years, the genus Capsicum has been widely utilized in food products due to its hot and spicy flavor, derived from the phytochemical compounds present in most species and varieties. Capsaicinoids, recognized by their aroma, flavor, and pungency effects, have traditionally commanded the spotlight. However, recent researchers have shown a special interest in other compounds present in Capsicum fruit matrices, attributing positive health effects to them. Numerous studies have focused on the application of processes and the evaluation of extraction parameters to maximize yield and improve extract composition. This involves reducing solvent consumption, extraction time, environmental impact, and other aspects related to extraction procedures. Furthermore, extraction techniques play an important role in the bioactivity of extracts, prompting several efforts to assess their potential applications in foods. This review presents a comprehensive study of the extraction techniques applied to obtain bioactive compounds from the fruits of the Capsicum genus and explores their applications in food products.