Ethanol extraction of red peppers: kinetic studies and microstructure

Summary A three‐parameter kinetic equation was developed for ethanol extraction of oleoresin from dry red peppers under different solute to solvent ratios, particle sizes and condition of structural damage. The model distinguished two main mechanisms of extraction: a fast, washing step and a diffusi...

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Bibliographic Details
Published in:International journal of food science & technology 1987-06, Vol.22 (3), p.225-232
Main Authors: Aguilera, J.M, Escobar, G.A, Valle, J.M. del, San Martin, R
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Biological and medical sciences
Capsicum frutescens
Ethanol
extraction
extraction (solvent)
Food industries
Fundamental and applied biological sciences. Psychology
kinetics
microstructure
oleoresins
red peppers
ultrastructure
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Summary:Summary A three‐parameter kinetic equation was developed for ethanol extraction of oleoresin from dry red peppers under different solute to solvent ratios, particle sizes and condition of structural damage. The model distinguished two main mechanisms of extraction: a fast, washing step and a diffusion‐controlled process. Flaking and, to a lesser extent, blanching induced significant cellular damage resulting in more oleoresin being washed, a faster extraction rate and a higher final concentration in the solvent, compared to untreated material. The activation energy for extraction derived from the study was 6.1 kcal/mol, typical of diffusion‐controlled processes. Light micrographs related microstructure to variations in extraction parameters.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.1987.tb00482.x