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Natural Extraction of Pungency

Sanchez Santana, Beatriz LU (2017) KLG820 20171
Food Technology and Nutrition (M.Sc.)
Abstract
Chilli extract is used in the food industry for multiple applications, such as a flavour for hot sauces or spicy chocolates. The demand for organic products has grown in the recent years, while changes in demography make it necessary to obtain and aroma that can fulfil the market needs. Hence, the purpose of this project was to develop an extraction method to obtain an organic and halal chilli extract and a quantification method to further establish the spiciness of the aroma.
Dried and cut chilli fruits were introduced with different ethanol/water solvent mixtures at 65°C with magnetic stirring for one hour. In order to quantify the capsaicinoids, HPLC was the method used. The mobile phase used was a gradient of water/methanol and ethyl... (More)
Chilli extract is used in the food industry for multiple applications, such as a flavour for hot sauces or spicy chocolates. The demand for organic products has grown in the recent years, while changes in demography make it necessary to obtain and aroma that can fulfil the market needs. Hence, the purpose of this project was to develop an extraction method to obtain an organic and halal chilli extract and a quantification method to further establish the spiciness of the aroma.
Dried and cut chilli fruits were introduced with different ethanol/water solvent mixtures at 65°C with magnetic stirring for one hour. In order to quantify the capsaicinoids, HPLC was the method used. The mobile phase used was a gradient of water/methanol and ethyl paraben was employed as internal standard. The results showed that capsaicinoids were unevenly distributed in the different parts of the chilli peppers, where the amount found was 37 times higher in placenta than in pericarp. Solvent mixtures >20% ethanol increased the extraction ethanol was used it was evaporated and this process did not affect the capsaicinoid content. Around 90% of the total capsaicinoids extracted in one hour were obtained in the first 20 minutes, but the same fruit was not depleted after two extraction cycles. Hence, these results could be used as a basis to further investigate a two-step counter-current extraction to use the least amount of solvent possible and reduce the extraction time. (Less)
Popular Abstract
Are you a spice lover?
If that is the case, you should continue reading because you are on fire! Not so long ago, the only thing that you could buy was Tabasco and hot sauces to experience that amazing heat, but nowadays you have the opportunity to taste sweet products with chilli flavour, such as chocolate or ice cream. And you may ask, how is that possible if there are no chilli chunks inside? Well, here is the secret: chilli extracts are added to food products to give that spicy sensation.
More and more people are concerned about what they eat and how it has been produced. To obtain this natural elixir made for Gods, we have used organic chillies blended with hot water and low ethanol content. As a result, we obtained a natural and... (More)
Are you a spice lover?
If that is the case, you should continue reading because you are on fire! Not so long ago, the only thing that you could buy was Tabasco and hot sauces to experience that amazing heat, but nowadays you have the opportunity to taste sweet products with chilli flavour, such as chocolate or ice cream. And you may ask, how is that possible if there are no chilli chunks inside? Well, here is the secret: chilli extracts are added to food products to give that spicy sensation.
More and more people are concerned about what they eat and how it has been produced. To obtain this natural elixir made for Gods, we have used organic chillies blended with hot water and low ethanol content. As a result, we obtained a natural and organic aroma appealing for everyone, yes! For everyone, with independence of age or religion, since the alcohol is removed to have an aroma with <0.05% while preserving all the spiciness of the flavour. The hotness of the extract has been checked by developing a reliable method, which will allow a correct aroma dosage in food products to have the final desired heat.
Welcome to the latest trend in chilli pepper extracts. Welcome to a world full of organic spicy food opportunities. (Less)
Please use this url to cite or link to this publication:
author
Sanchez Santana, Beatriz LU
supervisor
organization
course
KLG820 20171
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Organic Extract, Halal, Capsaicin, chilli peppers, food technology, livsmedelsteknologi
language
English
id
8919586
date added to LUP
2019-04-02 09:53:13
date last changed
2019-04-02 09:53:13
@misc{8919586,
  abstract     = {Chilli extract is used in the food industry for multiple applications, such as a flavour for hot sauces or spicy chocolates. The demand for organic products has grown in the recent years, while changes in demography make it necessary to obtain and aroma that can fulfil the market needs. Hence, the purpose of this project was to develop an extraction method to obtain an organic and halal chilli extract and a quantification method to further establish the spiciness of the aroma.
Dried and cut chilli fruits were introduced with different ethanol/water solvent mixtures at 65°C with magnetic stirring for one hour. In order to quantify the capsaicinoids, HPLC was the method used. The mobile phase used was a gradient of water/methanol and ethyl paraben was employed as internal standard. The results showed that capsaicinoids were unevenly distributed in the different parts of the chilli peppers, where the amount found was 37 times higher in placenta than in pericarp. Solvent mixtures >20% ethanol increased the extraction ethanol was used it was evaporated and this process did not affect the capsaicinoid content. Around 90% of the total capsaicinoids extracted in one hour were obtained in the first 20 minutes, but the same fruit was not depleted after two extraction cycles. Hence, these results could be used as a basis to further investigate a two-step counter-current extraction to use the least amount of solvent possible and reduce the extraction time.},
  author       = {Sanchez Santana, Beatriz},
  keyword      = {Organic Extract,Halal,Capsaicin,chilli peppers,food technology,livsmedelsteknologi},
  language     = {eng},
  note         = {Student Paper},
  title        = {Natural Extraction of Pungency},
  year         = {2017},
}