Work

Ultrasound-enhanced extraction of Capsicum sp. pepper for microcapsule development and food matrix incorporation

Year: 2026

Type: article

Abstract: In this study, extracts of Capsicum sp. peppers were obtained, microencapsulated at different concentrations, and incorporated into tomato jam, the selected food matrix, for quality evaluation. The extracts were obtained using or not ultrasound to evaluate the efficiency of capsaicinoid extraction. Ultrasound use resulted in higher capsaicinoid content compared to untreated extracts. In the ultrasonic extracts of Bode (BD), Malagueta (ML), and Habanero (HB) peppers, the capsaicinoid contents were 231,358 SHU, 261,724 SHU, and 364,255 SHU, respectively, while in the non-ultrasonic extracts, the contents were 138,073 SHU, 143,131 SHU, and 196,546 SHU, respectively. Due to the higher efficiency, the microencapsulation and subsequent analyses were performed with ultrasound-assisted extraction. Extract colors were consistent with the characteristic colors of each type of pepper. The phenolic compounds protocatechuic acid, a p-coumaric acid isomer, ferulic acid, rutin, and naringenin were found in all evaluated extracts of BD, ML, and HB. In the microcapsules production experiment, only extracts from BD and HB peppers were used. The microcapsules showed an average diameter of 2,300 μm, an area of 4,150 μm, and a weight of 10 mg. Microcapsules containing 0.5% (ML: 86.43 mg/100 g; BD: 61.44 mg/100 g) and 0.3% (ML: 54.17 mg/100 g; BD: 35.48 mg/100 g) pepper extracts showed the highest phenolic compound content, which was reflected in their antioxidant activities. Encapsulation efficiency was highest at 0.1% pepper extract. Tomato jam with incorporated microcapsules showed no significant changes in pH, acidity, or color, preserving its characteristics and suggesting potential for use in food applications.

Source: Applied Food Research

DOI: 10.1016/j.afres.2026.101713

Authors: Daiane Sousa Peres, Flávio Alves da Silva, Priscila Alonso dos Santos, Cleberly Evangelista dos Santos, Lucimeire Pilon

Institutions: Universidade Federal de Goiás, Instituto Federal Goiano, Universidade de Brasília, Brazilian Agricultural Research Corporation, Embrapa Hortaliças

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,050