M. Shakila Banu
Avinashilingam Institute of Home Science and Higher Education for Women, India
M. Shakila Banu is the Chairperson – Board of Studies in Food Processing & Preservation Technology Faculty of Engineering, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore.
Chilli have been a part of the human diet in the since at least 7500 BC. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids. The two most abundant capsaicinoids in peppers are capsaicin and dihydrocapsaicin, both constituting 90%, with capsaicin accounting for ~71% of the total capsaicinoids in most of the pungent varieties. Capsaicin content of peppers is one of the major parameters that determine its commercial quality.
The simplest form of solid liquid extraction is treatment of solid with a solvent. Soxhlet extraction is one of the conventionally used methods for extracting capsaicin. Supercritical fluid extraction has been widely employed as an alternative to organic solvent for the extraction of capsaicin. Carbon dioxide (CO2) is probably the most widely used supercritical fluid because of its critical temperature (31.1 ℃), which makes it an ideal solvent for extracting thermally labile materials.
In the present study capsaicin extraction using two techniques supercritical fluid extraction and Soxhlet extraction are compared. The extraction efficiency was found to be higher in Supercritical fluid extraction. The resulting capsaicin was then incorporated into different products like cookie, honey, mayonnaise and yoghurt and sensory evaluation was conducted.