Abstract
Abstract Capsaicin, an important food additive was produced in vitro by free cells and immobilized cells of Capsicum frutescens cultured in liquid medium. Elicitation of capsaicin production by curdlan and xanthan treated immobilized capsicum cells was 1.8 and 2.0 folds higher than in control. Curdlan and xanthan combination had synergistic influence and elicited 7.9 folds increase in capsaicin production on 14th day of culture. Sodium alginate (0.05%) elicited 1.6 folds increase in capsaicin in free cells over the control on 10th day of culture. Chitosan enhanced the permeability of capsaicin from the cells to the exterior and also elicited capsaicin synthesis.
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