Capsaicina - ¿Cuánto sabe?
Capsanthin, also known as capsicum red and capsicum oleoresin, is a natural coloring agent extracted from peppers. The main coloring components are capsanthin and capsorubin, which are carotenoids, accounting for 50% to 60% of the total. . In addition, it also contains a certain amount of non-coloring ingredient capsaicin. Capsicum red pigment not only has bright color, high color value, strong tinting power, and good color retention effect;
The main ingredients of paprika Extract
The color-developing substance of peppers is mainly capsicum red pigment. Capsicum red pigment is a carotenoid pigment present in peppers, accounting for 0.2%-0.5% of pepper peels. Foreign scholars have conducted in-depth and detailed research on carotenoid pigments in peppers. More than 50 carotenoids have been isolated from peppers, of which more than 30 carotenoids have been identified. Research shows that the main components of capsanthin are capsanthin and capsorubin. Generally speaking, capsanthin (color value 10,000 units) has the following average indicators: 80% to 85% fatty acids, mainly composed of linoleic acid, oleic acid, palmitic acid, stearic acid, and myristic acid; vitamin E0 .6%-1.0%; vitamin C 0.2%-1.1%; protein (total nitrogen) 140-170mg/l00g sample; carotenoids 11.2%-15.5%, mainly composed of capsanthin, capsorubin, R-carotene, lutein, zeaxanthin, cryptoxanthin, etc., of which capsanthin and capsorubin account for 50% to 60% of the total.
The carotenoid content in mature fruits of different pepper varieties varies greatly. The total carotenoid content, red carotenoid (capsanthin, capsorubin) content and chlorophyll content in pepper fruits at different maturity stages are very large. Changes. From the early stage of fruiting to the fully mature fruit, the total amount of carotenoids and the amount of red carotenoids increased by 66, 124 times respectively, while the chlorophyll content approached zero when mature, and the ratio of red to yellow also increased from 0.22 to 1.34. Therefore, mature red pepper fruits are often used to extract capsicum red pigment.
Capsicum red characteristics
Capsicum red is a dark red viscous oily liquid. The maximum absorption peak wavelength is 475.5nm in petroleum ether (gasoline), 504nm in n-hexane, 503nm and 542nm in carbon disulfide, and 486nm and 519nm in benzene. It can be freely dissolved in acetone, chloroform, n-hexane and edible oil. Easily soluble in ethanol, slightly insoluble in glycerol, and insoluble in water. Capsicum red has poor light resistance, and ultraviolet light with a wavelength of 210~440nm, especially 285nm, can cause it to fade. It is stable to heat and hardly fades when heated at 160°C for 2 hours [1].
Capsicum red pigment (water-soluble, oil-soluble) is a natural pigment extracted, separated and refined using chili peppers as raw materials using scientific methods. The main ingredients are capsorubin and capsorubin, which are dark red oil-soluble liquids with bright color, strong tinting power, resistance to light, heat, acid and alkali, and not affected by metal ions; soluble in grease and ethanol, and can also be Specially processed to produce water-soluble or water-dispersible pigments. This product is rich in beta-carotene and vitamin C and has health-care functions. It is widely used in the coloring of various foods and medicines such as aquatic products, meat, pastries, salads, cans, and beverages. It can also be used in the production of cosmetics. Product quality complies with FAO/WHO international standards.
Capsicum red effect
Capsaicin in peppers has physiological functions such as analgesic, anti-itching, anti-inflammatory, antibacterial, lipid peroxidation regulation, myocardial protection, weight loss and long-lasting strong anti-inflammatory and analgesic effects. It is now widely used in processing, food and catering , pharmaceutical industry, feed and other fields. Using red pepper as raw material, not only can high value-added capsaicin (40,000 yuan/kg) and many by-products be extracted, but the remaining residue after extraction can be reused as animal feed or deep processing raw materials. Therefore, the comprehensive development and utilization of pepper can produce huge economic and social benefits. Capsaicinoids are a mixture, and 19 components have been identified. Among them, the five components such as capsaicin and dihydrocapsaicin have the highest content, and their sum accounts for about 99% of the total. Among the five compounds, the Capsaicin (accounting for 69% of the total) and dihydrocapsaicin (accounting for 22% of the total) are high in content, and the sum of the two accounts for 91% of the total.
Because chili red has good oil properties, good emulsification and dispersion, heat resistance and acid resistance, it can be used in meat products that have been processed at high temperatures and has good coloring ability. For example, it can be used in canned foods such as pepper sauce meat and spicy chicken. Good coloring effect.
Paprika Extract red pigment Features/Applications:
It has no spicy taste, bright color, stable performance, good heat resistance and light resistance, is not affected by changes in PH value, and has strong dyeing power for oil products. This product has been repeatedly deodorized and refined. Although it has a slight odor, it has no smell when added to the product.Surface coloring of condiments, cream products, meat products, seafood, biscuits, and can also be used in feed, cosmetics, etc.
Influencing factors and applications
Effect of light on the stability of capsicum red pigment
Effect of light on the stability of capsanthin. Various studies at home and abroad have shown that capsanthin has poor light resistance. Capsicum red pigments stored in oily media in the dark are relatively stable. Prepare an acetone pigment solution with a concentration of 0.1005%. The solution is orange-red. The pigment has a strong absorption peak between 370 and 530nm, and the maximum absorption wavelength is 470nm. According to Zhang Zhiqiang’s experimental results, under darkroom and indoor light, the pigment does not fade, and the loss is small. More than 96% is still retained after 6 days. In less than half a day under sunlight, the pigment is almost completely lost, and it is almost colorless. , UV light has a significant impact on pigments, and almost all of them are lost in about 3 days.
Effect of temperature on the stability of capsicum red pigment
According to research results, temperature has a certain impact on capsicum red pigment. The higher the temperature, the greater the loss of capsicum red pigment. The heating loss is mainly obvious above 70℃.Capsicum red pigment has good stability at 25~80℃, and the pigment changes little. When the temperature rises to 80~100℃, the stability decreases. When the temperature exceeds 100℃, the pigment is extremely unstable, so the extraction process should be Avoid prolonged exposure to high temperatures above 80°C
application:
According to my country’s “Hygienic Standards for the Use of Food Additives” (GB2760-1996), paprika can be used in canned foods, sauces, popsicles, ice cream, ice cream, biscuits, cooked meat products, and artificial crab meat. It can be added according to normal production needs. In canned food, it is mainly used in the production of traditional canned meat and poultry; when used for pastry decoration, 30~80g/kg of paprika can be added to the cream. Paprika can also be made into varieties with a certain spiciness abroad to color and season food. In Japan, paprika is used in fatty foods, sauces, processed aquatic products, vegetable products, juices, ice cream, etc., with a dosage of 0.5~2g/kg;
What is the difference between capsicum oleoresin and capsicum red?
1. Capsicum oleoresin is also called capsicum extract, capsicum oil, and capsicum essential oil. It is a mixture containing many substances, mainly composed of capsicum pigments and spicy substances. Its representatives are capsanthin, capsorubin, capsanthin, zeaxanthin, violadin, capsanthin diacetate, capsanthin palmitate, etc.: spicy substances include capsaicin , capsaicinol, dioxins, nordioxins, etc.
Capsicum red pigment, also known as capsicum red, is a tetraterpenoid orange-red pigment present in mature red pepper fruits and belongs to the carotenoid pigments. Capsicum red pigment not only has bright color, high color price, strong tinting power, and good color retention effect, it is widely used in coloring a variety of foods such as aquatic products, meat, pastries, salads, cans, and beverages.
2. Capsicum oleoresin: Capsicum essence, also known as capsicum oleoresin, is a product extracted and concentrated from peppers. It has a strong spicy taste and is used to make food seasonings. In addition to the spicy components of chili peppers, capsicum essence also contains more than a hundred complex chemical substances such as capsaicin, protein, pectin, polysaccharides, and capsanthin. Capsicum essence is not an illegal additive, but an extract of natural food ingredients. Capsicum essence is a natural spicy condiment extracted from the natural raw material chili pepper using scientific methods and separated and refined. Its active ingredients are capsaicin, protein, amino acids and sugars, and also contains a small amount of capsicum red pigment.There are two types of capsicum, one is oily capsicum and the other is
The first kind is water-based capsicum essence. Capsicum essence is a viscous orange-red liquid with pure taste, stable performance and high spiciness content, which can be well dispersed in dry oil. Capsicum essence is widely used in seasoning various spicy foods or as raw material in food factories. It can also be used as a standing condiment in restaurants, canteens, and homes, and can be used directly for cooking and seasoning. It can be directly used to cook Sichuan, Hubei, Hunan and other cuisines. It is particularly effective on braised vegetables and other foods that require the raw materials not to be visible but to be tasty.
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