Paprika Oleoresin Research Articles

Adsorption and Kinetics Properties of TiO2 photoelecrode using Natural Paprika Oleoresin (Capsicum annuum L.) Dye for Dye-Sensitized Solar Cells

Adsorption and Kinetics Properties of TiO2 photoelecrode using Natural Paprika Oleoresin (Capsicum annuum L.) Dye for Dye-Sensitized Solar Cells

Chemical components distribution and morphology of microcapsules of paprika oleoresin by microscopy and spectroscopy

Microencapsulates containing oleoresin of paprika (OP) and blends of soy protein isolate (SPI), maltodextrin (MD) and gum arabic (GA) as wall materials, were analysed to evaluate the components distribution developed during the encapsulation process. Encapsulation efficiency, glass transition temperature, flowability and physical properties were also assessed. Focused ion beam coupled to scanning electron microscopy (FIB-SEM), confocal laser scanning microscopy (CLSM), X-ray dispersion spectroscopy (EDX) and X-ray photoelectron spectroscopy (XPS) allowed identifying the effects of OP into microcapsules, chemical components distribution, and morphology. In microencapsulated OP, the hollow capsules ranged from 8 to 23% and Tgs (near to 83 °C and 98 °C). The protein concentration on particle surface (18.08%–68.48%) was evaluated by XPS and the surface composition of powders was identified. The best encapsulation efficiency (88.4%) was exhibited by the formulation OP-0.10% SPI-10.45% MD-9.45% GA; the capsules showed the lowest wall thickness and the maximum nitrogen reduction (%) on the particle surface. As a conclusion, OP reduces the presence of hollow capsules and increases the Tg; the soy protein may be responsible for the folds with wide crests on the particle surface, giving a soft and active surface. Although the stability of oleoresin of paprika microencapsulated is associated with the low values of moisture content, aw, and glass transition temperature, the OP on the external surface, could reduce the protective capacity of any wall material.

Antioxidant activity of methanolic extract from yellow paprika (Capsicum annuum, L.) by DPPH radical scavenging method

Yellow paprika ( Capsicum annuum L.) is one of fruit that contains of carotenoid compounds as an antioxidant. This reasearch was aimed to know an antioxidant capacity of methanolic extract from yellow paprika with 2,2–diphenyl–1–picrylhydrazyl (DPPH) radical scavenging method. The fresh yellow paprika was determined of its loss of drying by gravimetric. The yellow paprika extract was obtained by maceration using methanol as solvent. The content of β–carotene from this extract was analyzed qualitively by thin layer chromatography and UV-Vis spectrophotometer. The antioxidant activity of methanolic extract from yellow paprika was determined base on measurement of residual DPPH by UV–Vis spectrophothometric at wavelength of 515.6 nm. The data was used to calculate % inhibition. Furthermore, IC 50 value was determined to know potency of its antioxidant. The result of loss of drying yellow paprika fruit was obtained 6.33 ± 0.02 %. The analysis with thin layer chromatography and UV-Vis spectrophotometer showed that this fruit was contain of β–carotene. The result of antioxidant activity analysis from yellow paprika fruit was obtained IC 50 value of 0.3028 ± 0.0093 mg/mL. The result of the research showed that the antioxidant potency of yellow paprika was less than β–carotene (IC 50 0.0852 ± 0.0009 mg/mL).

High-carotenoid biofortified maize is an alternative to color additives in poultry feed

Skin color in poultry is achieved by the addition of natural or synthetic pigments to feed. Crops used routinely in feed formulations offer an alternative cost-effective strategy to replace color additives if they are biofortified with sufficient levels of carotenoids. We tested the hypothesis that high-carotenoid (HC) maize, which was genetically engineered to accumulate high levels of β‐carotene, lutein and zeaxanthin in the endosperm, can replace carotenoid additives in poultry feed by performing two feeding trials using diets incorporating different maize lines with diverse carotenoid compositions: control (wild-type M37W, the parental line), HC, and standard yellow commercial maize supplemented with color additives (marigold flowers and red paprika extracts). The effects of dietary treatments on growth performance, health parameters, color evolution and carotenoid distribution were determined. We found that chickens fed on the HC diet grew normally and developed similar pigmentation to animals fed on a commercial diet supplemented with color additives, although yellowness was significantly higher in the commercial diet due to the high concentration of yellow xanthophylls. Lightness scores in chickens fed on the control, HC and commercial diets were 45.88±1.31, 44.32±1.10 and 44.29±0.99, respectively, in breast muscle, and 51.62±1.33, 49.66±0.96 and 50.10±1.16, respectively, in thigh muscle. Redness scores in chickens fed on the control, HC, and commercial diets were 0.36±0.26, 3.25±0.29 and 3.58±0.29, respectively, in breast muscle, and 1.28±0.37, 4.79±0.39 and 4.85±0.34, respectively, in thigh muscle. Yellowness scores in chickens fed on the control, HC, and commercial diets were 2.45±0.47, 7.61±0.64 and 9.66±0.73, respectively, in breast muscle, and 3.38±0.64, 10.00±1.10 and 12.64±0.97, respectively, in thigh muscle. High-carotenoid maize is therefore a cost-effective alternative to feed supplementation in the poultry industry.

Paprika and/or marigold extracts in diets for laying hens

SUMMARY This study was performed to evaluate the effect of the inclusion of paprika and marigold extracts in sorghum-based rations on the productivity and egg quality of laying hens. One hundred sixty laying hens were distributed in a completely randomized design in five treatments and in a factorial arrangement (2 × 2 + 1), one control ration based on corn, two levels of paprika extract (0 and 6 g/kg diet), and two levels of marigold extract (0 and 1 g/kg diet) in sorghum-based rations. There was no effect (P > 0.05) of the treatments on the weight, specific weight, and Haugh unit of the eggs and productive performance, but the inclusion of paprika extract resulted in eggs with lower egg pH. The interaction between the control group and the factorial was significant (P < 0.05) to the laying rate, egg mass, and yolk color, whose values were lower with sorghum-based diets with no pigment compared to control treatment. The interaction between the paprika and marigold extracts was significant increasing the height (P < 0.03) and color (P < 0.0001) of the yolk when paprika extract was used, with or without marigold extract. Marigold extract inclusion reduced the percentage (P < 0.02) and thickness (P < 0.01) of the eggshell. As conclusion, the inclusion of paprika extract in sorghum-based diets for laying hens is viable for improving the egg quality.

Antimicrobial efficacy of vacuum impregnation washing with malic acid applied to whole paprika, carrots, king oyster mushrooms and muskmelons

Antimicrobial effect of vacuum impregnation (VI) applied to organic acid washing against Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on paprika fruit, carrots, king oyster mushrooms and muskmelons was investigated. Samples were treated with intermittent VI with 21.3 kPa and compared with dipping washing in 2% malic acid. The initial sample pathogen levels were approximately 105–107 CFU/cm2. Enumerations of the three pathogens on paprika and carrots treated with VI washing were reduced to below the detection limit (= 1 log10 CFU/cm2) after 3–5 min and 15–20 min, respectively. For each time point where populations of the three pathogens were reduced to below the detection limit by VI treatment, populations of 1.2–1.9 log CFU/cm2 and 2.5 to 2.8 log CFU/cm2 survived on paprika and carrots, respectively, when subjected to dipping treatment. After 20 min of dipping treatment, surviving populations of the three pathogens ranged from 3.5 to 4.1 and 3.3 to 4.4 log CFU/cm2 on king oyster mushrooms and muskmelons, respectively. After 20 min of VI treatment, surviving populations of the three pathogens ranged from 3.0 to 3.6 log and 3.1 to 4.1 log CFU/cm2, respectively, on king oyster mushrooms and muskmelons. Additionally, there were no significant (P ≥ 0.05) differences in pathogen reductions between dipping and VI treatment for both king oyster mushrooms and muskmelons. King oyster mushrooms (Ra = 6.02 ± 1.65 μm) and muskmelons (Ra = 11.43 ± 1.68 μm) had relatively large roughness values compared to those of paprika (Ra = 0.60 ± 0.10 μm) and carrots (Ra = 2.51 ± 0.50 μm). Scanning electron photomicrographs showed many deep protected sites in king oyster mushrooms and muskmelons with many microbes located deep in these sites following VI treatment. Instrumental color, texture and titratable acidity values of paprika and carrots subjected to VI washing treatment with 2% malic acid for 5 and 20 min were not significantly (P ≥ 0.05) different from those of untreated control samples during 7 day storage.

Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties.

Considering the significance of natural antioxidants to preserve meat, the present study was undertaken to evaluate the efficacy of a deflavored and decolorised extract of rosemary (StabilRose™) for the production and preservation of naturally colored fresh meat. Oxidative rancidity of meat and color degradation of paprika oleoresin were exploited as model systems and compared with butylated hydroxyanisole (BHA). The results showed similar efficacy for 3% carnosic acid extract and BHA, with further enhancement in efficacy with respect to the carnosic acid content. A synergetic antioxidant effect of carnosol on carnosic acid content was also noticed to an extent of 1:1 (w/w) ratio, and further increase in carnosol content showed no improvement in the antioxidant efficacy. Finally, stabilized paprika and optimized rosemary extract containing carnosic acid and carnosol in 1:1 (w/w) ratio was successfully applied to produce naturally colored meat suitable for storage at 4±1°C.

Formulating a Natural Colorant Containing Wax for a One-step Color-add Application for Fresh Citrus

In Florida, early season citrus fruits usually reach full maturity in terms of internal quality while their peel often does not turn to orange color after degreening due to insufficient buildup of carotenoids. For huanglongbing (HLB)-affected orange trees, the fruit may never turn orange during the entire harvest season, despite any cold weather. Improvement of early season citrus peel color is important to the citrus industry to better meet consumer expectations. Occasionally, packinghouses apply a dye, Citrus Red No. 2 (CR2), to improve the surface color of oranges, temples, and tangelos before applying a fruit wax to impart shine, retain moisture, and slow fruit senescence. In a previous report, we determined that paprika and annatto extracts are comparable to CR2 as natural colorant alternatives. In this research, the goal was to formulate a natural colorant [annatto, paprika, or paprika oleoresin (PO)]-containing carnauba wax coating. The coatings were first evaluated for color, shine, moisture retention, respiration rate, ethylene production, and internal gas content. Control fruit were coated with carnauba wax alone, or dyed with CR2 then coated with carnauba wax. The effects were assessed under different temperature and light exposure conditions to simulate commercial storage and marketing. The results showed that a one-step application of paprika-containing carnauba wax was comparable to the two-step (“CR2 then wax”) applications in improving fruit appearance and modification of internal gas composition.

Predicción de condiciones de almacenamiento de alimentos deshidratados a partir de una isoterma de adsorción de vapor de agua

The graphical relationship between the water activity (aW) and moisture (M), aW=M vs M, the interception of Rockland isotherm and the clustering function were proposed as three stability criteria to estimate the moisture content corresponding to the minimum of the integral entropy of the water adsorption of dehydrated foods. For this, three materials were analyzed: a sucrose-calcium powder (SA), vibro-fluidized drying pineapple powder (VFD) and capsules of paprika oleoresin in an alginate-zeolite matrix (NE) were analyzed. The three stability criteria showed that the maximum stability was similar to 4.9, 19.9 and 7.3 g water/100 dry solids for SA, VFD and NE, respectively. The results showed that the maximum in the graphical relationship of aW=M vs M, as well as the intercept of the local Rockland isotherms and the cluster function, indicated the equilibrium between the entropic and enthalpic mechanisms of water adsorption, which agrees with the minimum integral entropy and can be used as a criterion to select the best storage conditions.

Natural food pigments application in food products

Natural pigments, food compounds, are responsible for the colour of the products. These additives can impart, to deepen or renew the colour of the product, if it has been lost while processing. They also improve the taste of the product and facilitate its identification. It is hard to imagine today’s food industry without the use of pigments. Presently, more and more conscious con­sumers are demanding products to be coloured with natural pigments or any pigment added to the final product. Artificial pigments are considered to be harmful and undesirable so food manufacturers focus on the use of natural colour substances. 16 natural pigments are presently permitted to be used. These compounds are: betalains – betanin, quinones – cochineal, flavonoids – anthocyan­ins, isoprenoids – carotene, annatto (bixin, norbixin), paprika extract, lutein, canthaxanthin, porphyrins – chlorophylls and chlorophyllins and copper complexes of these compounds, and others: caramels, curcumin, or plant coal.

The effect of storage on the colour of paprika powders with added oleoresin

Abstract The use of natural food colours is preferred to that of arti­ficial dyestuffs for modern alimentary purposes. Paprika is a spice plant grown and consumed in considerable quantities worldwide and also used as a natural food colour, so the colouring power of powders is very important. The colour of paprika powder is highly relevant too because the consumer concludes its colouring power based on its colour. The colouring power of paprika powders is directly determined by the quality and quantity of the colouring agent of paprika. The paprika oleoresin, that is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens, is suitable to raise the colour agent content of paprika powders. We investigated how the colour and the characteristics of paprika powder samples with added oleoresin change in the course of storage. The colour agent content of 7 different quality powders was increased with 7-75% using oleoresin. The initial colour agent content of samples changed between 41 and 169 ASTA units. The powders were made from Chinese, Peruvian, and Hungarian paprika. Colour measurements were performed with a HunterLab MiniScan colour-measuring instrument. The CIELab colour system was used for colour characterization. The colour agent content and the colour coordinates of samples were measured throughout 9 months. The decrease of colour agent con­tent varied between 22 and 51 percent, while the average reduction was 33 percent. The quantity of added oleoresin did not influence the colour agent content decrease significantly. The values of colour difference changed between 2 and 4.5 units. The initial paprika powder influenced the variation significantly, but the quantity of added oleoresin did not have a significant effect.

The effects of carotenoids in quail breeder diets on egg yolk pigmentation and breeder performance

ABSTRACTThe effects of supplementation of 10 mg/kg (i) apoester, (ii) canthaxanthin, (iii) 3% clover extract, (iv) paprika oleoresin and (v) aztec marigold extract pigments to a wheat-based non-pigmented feed on hatchery performance and egg yolk pigmentation in quail breeders were investigated. At six weeks of age a total of 432 Japanese quail breeders were randomly divided into 6 treatments, each of which was replicated 3 times, with 24 birds (18 female:6 male) per replicate. Hatchability was significantly better in the apoester treatment compared to the control, canthaxanthin, clover extract and paprika oleoresin treatments (p < .05) but similar to the aztec marigold treatment (p > .05). Total carotenoids concentration, YCF score, yellowness (b*) and redness (a*) of egg yolk were significantly higher in pigment-supplemented treatments compared to the control treatment (p < .05). YCF and redness (a*) were highly correlated in all treatments (0.94; p < .0001).

Outcome of the consultation with Member States and EFSA on the basic substance application for paprika extract, capsanthin, capsorubin E 160 c (admissibility accepted when named Capsicum spp. spice) for use in plant protection as repellent to various invertebrates, mammals and birds

Outcome of the consultation with Member States and EFSA on the basic substance application for paprika extract, capsanthin, capsorubin E 160 c (admissibility accepted when named Capsicum spp. spice) for use in plant protection as repellent to various invertebrates, mammals and birds

Red paprika (Capsicum annuum L.) and its main carotenoids, capsanthin and β-carotene, prevent hydrogen peroxide-induced inhibition of gap-junction intercellular communication

This study was conducted to investigate the protective effect of red paprika extract (RPE) and its main carotenoids, namely, capsanthin (CST) and β-carotene (BCT), on the H2O2-induced inhibition of gap-junction intercellular communication (GJIC) in WB-F344 rat liver epithelial cells (WB cells). We found that pre-treatment with RPE, CST and BCT protected WB cells from H2O2-induced inhibition of GJIC. RPE, CST and BCT not only recovered connexin 43 (Cx43) mRNA expression but also prevented phosphorylation of Cx43 protein by H2O2 treatment. RPE attenuated the phosphorylation of ERK, p38 and JNK, whereas pre-treatment with CST and BCT only attenuated the phosphorylation of ERK and p38 and did not affect JNK in H2O2-treated WB cells. RPE, CST and BCT significantly suppressed the formation of reactive oxygen species (ROS) in H2O2-treated cells compared to untreated WB cells. These results suggest that dietary intake of red paprika might be helpful for lowering the risk of diseases caused by oxidative stress.

Effects of Different Carotenoids on Pigmentation of Blood Parrot (Cichlasoma synspilum × Cichlasoma citrinellum)

A feeding experiment was carried out to determine the effects of dietary carotenoid source on body color, skin and scale pigmentation, antioxidant responses of blood porrot (Cichlasoma synspilum ♀ × Cichlasoma citrinellum ♂). Seven experimental diets were formulated as following: the control diet without carotenoids; PO diet with 4.0 g/kg paprika oleoresin, HP diet with 2.0 g/kg Haematococcus pluvialis, PR diet with 2.0 g/kg Phaffia rhodozyma, AS diet with 0.4 g/kg synthetic astaxanthin, CA diet with 1.0 g/kg β-carotene and POL diet with 2.0 g/kg paprika oleoresin + 3.0 g/kg lutein. Each experimental diet was fed to triplicate groups of fish to visual satiation twice per day for 8 weeks. The results showed that AS diet turn fish body red higher and sooner, followed by PR diet and HP diet, successively (P < 0.05). PO and CA had no significant effect on improving body color, but POL diet can turn fish color yellow effectively (P < 0.05). Astaxanthin concentration in diet is positively correlated with redness a*, but negatively with lightness L*. Diet lutein is positive linear correlation with yellowness b*. All carotenoids can significantly reduce plasma superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and lipid peroxide (LPO) level, but increase total antioxidant capacity (T-AOC). The present results suggest that dietary inclusion of 0.4 g/kg synthetic astaxanthin can improve body color effectively and quickly, and all test carotenoid source can increase antioxidant activities of blood parrot.

Scientific Opinion on the re‐evaluation of paprika extract (E 160c) as a food additive

Scientific Opinion on the re‐evaluation of paprika extract (E 160c) as a food additive

Evaluation of Natural Colorants and Their Application on Citrus Fruit as Alternatives to Citrus Red No. 2

Warm field temperatures can often result in poor peel color of some citrus varieties, especially early in the harvest season. Under these conditions, Florida oranges, temples, tangelos, and K-Early citrus fruit are allowed to be treated with Citrus Red No.2 dye (CR2) to help produce a more acceptable peel color. Unfortunately, CR2, the commercial colorant used in Florida, has been listed as a group 2B carcinogen by the European Union (EU) and the International Agency for Research on Cancer (IARC). Although not likely dangerous at levels used on citrus, and on a part of the fruit that is not ingested, there is a negative health perception, and thus, a need for natural or food grade alternative colorants to replace CR2 for use on citrus. This research demonstrated that three out of five oil-soluble natural red/orange colorants resulted in peel colors somewhat similar to the industry standard CR2. These three (annatto extract, paprika extract, and paprika oleoresin) were selected for further in vivo studies. The stability of the natural colorants along with CR2 was evaluated by applying them on test papers and then on fresh ‘Hamlin’ oranges. All natural colorants were found to be easily oxidized and faded when applied on test papers. However, coating the colored surfaces with carnauba wax apparently inhibited oxidation and the subsequent discoloration of the surface. When applying the natural colorants to ‘Hamlin’ oranges before waxing, the treatments retained the improved color after storage in the dark at 5 °C, simulating cold storage. However, only annatto extract maintained a stable color when subsequently stored in a simulated market condition, at 23 °C exposed to 300 lx of standard fluorescent white light.

Determination of Sudan I in paprika powder by molecularly imprinted polymers–thin layer chromatography–surface enhanced Raman spectroscopic biosensor

Sudan I is a carcinogenic and mutagenic azo-compound that has been utilized as a common adulterant in spice and spice blends to impart a desirable red color to foods. A novel biosensor combining molecularly imprinted polymers (MIPs), thin layer chromatography (TLC) and surface enhanced Raman spectroscopy (SERS) could determine Sudan I levels in paprika powder to 1ppm (or 2ng/spot). Sudan I spiked paprika extracts (spiking levels: 0, 1, 5, 10, 40, 70 and 100ppm) were prepared. Sudan I imprinted polymers were synthesized by employing the interaction between Sudan I (template) and methacrylic acid (functional monomer), followed by washing to remove Sudan I leaving the Sudan I-binding sites exposed. MIPs were used as a stationary phase for TLC and could selectively retain Sudan I at the original spot with little interference. A gold colloid SERS substrate could enhance Raman intensity for Sudan I in this MIP–TLC system. Principal component analysis plot and partial least squares regression (R2=0.978) models were constructed and a linear regression model (R2=0.983) correlated spiking levels (5, 10, 40, 70 and 100ppm) with the peak intensities (721cm−1) of Sudan I SERS spectra. Both separation (30–40s) and detection (1s or 0.1s) were extremely fast by using both commercial bench-top and custom made portable Raman spectrometers. This biosensor can be applied as a rapid, low-cost and reliable tool for screening Sudan I adulteration in foods.

T g and a w as criteria for the oxidative stability of spray-dried encapsulated paprika oleoresin

Moisture sorption isotherms and glass transition temperature (T g) of paprika oleoresin microcapsules were evaluated. Microcapsules were produced by spray drying using modified starch (Capsul®) as encapsulating agent. The differential and integral thermodynamic functions of enthalpy and entropy were estimated from the sorption data for paprika oleoresin microcapsules. T g of microcapsules conditioned at various water activities (a w’s) were determined by modulated differential scanning calorimetry. The critical water content or water activity (RHc) was estimated from T g values. Both a w and T g were used to determine the critical conditions for microcapsules storage. The GAB model provided a good fit to the experimental data. The point of maximum stability according to the minimum integral entropy (ΔS int)T was found at a w = 0.241 at 35 °C, and at this point the system was within the glassy state. RHc was founded at a w = 0.789 at 35 °C; all microcapsules stored at a w’s ≤ 0.627 were able to maintain their structural integrity without caking and stickiness occurring. The lowest carotenoid degradation of microcapsules during storage at 35 °C proceeded at a w = 0.742, which was near to RHc; however, microcapsules stored at this a w showed incipient caking and agglomeration.

Kinetic and thermodynamic stability of paprika nanoemulsions

SummaryIn this study, oil‐in‐water nanoemulsions of paprika oleoresin were prepared by high‐power ultrasound. The influence of hydrophilic lipophilic balance (HLB) value and surfactant concentration on the physical and chemical stability and kinetic and thermodynamic properties were investigated. Kinetic data for thermal degradation of red and yellow fractions of carotenoids in nanoemulsions at 25, 35 and 45 °C of storage were used for estimating entropy and enthalpy of activation using the transition state theory. The mean diameters (Z‐average) of the dispersed particles containing paprika ranged from 48 to 250 nm. The carotenoids in nanoemulsions stability increased as the particle size and HLB value decreased. According to the enthalpy–entropy compensation, the carotenoid red fraction was enthalpy driven, whereas the carotenoid yellow fraction was entropy controlled. These results provide useful information for the design of delivery systems to encapsulate and stabilise lipophilic molecules.