CAPSAICINOIDS EXTRACTION PROCESS ACCELERATED BY CAVITATION WITH A MINIMUM EFFECT IN CAPSICUM GENUS FRESH FRUITS.

摘要

The present disclosure is related to a capsaicinoid extraction process accelerated by cavitation with a minimum effect in capsicum genus fresh fruits, in which the following products can be obtained: rich capsaicinoid extracts, decapsaicinated or semi- decapsaicinated peppers. The main advantage of the process described above, is that the peppers are kept hydrated once the capsaicin has been extracted. The present invention makes possible to determine the level of decapsaicination of the peppers depending on the extraction time. Once the process is completed, two phases rich in capsaicinoids are obtained, an oily phase and an aqueous phase with concentrations of at least 26.7 and 7.59 g of capsaicin and dihydrocapsaicin per kilogram of used pepper, respectively.