Food chemistry

• Capsicum oleoresin and purified extracts are rich in carotenoids and capsaicinoids. • Supercritical CO 2 extraction is the most useful method to enrich Capsicum fractions. • Pepper derivatives enhance sensory properties and shelf-life of foods. • Pepper bioactive compounds, vitamins and minerals as health-promoters. The recovery of pepper phytochemicals present an interesting strategy in pursuit of new bioactive compounds and natural ingredients for agro-food, cosmetic and pharma industry uses, as replacements for the synthetic compounds and also in the valorisation of plant’s by-products. Besides being used as a condiment, providing characteristic pungency, colour and flavour, the new pepper-derived ingredients could be used for the preservation and extension of industrial products’ lifespan, as well as additives or technological ingredients with antioxidant and antimicrobial activities. Moreover, the application of the new products in pharmaceutical formulas for the treatment of inflammatory and pain-related conditions is also a possibility, since peppers contain capsaicinoids, carotenoids, phenolic compounds, vitamin C and A, and minerals, such as iron and calcium, which have a health-promoting potential. Further studies on appropriate extraction protocols, stability, safety and bioactivity are necessary to provide novel and promising pepper ingredients for food, cosmetic, and pharmaceutical applications.

Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages