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The objective of this study was to evaluate quality characteristics of pork emulsified-sausage (ES) containing paprika oleoresin solution (POS) as a replacement for sodium nitrite (NaNO2) during refrigerated storage. ESs were prepared with four treatments: 1) REF, 150 ppm NaNO2; 2) CTL, 75 ppm NaNO2; 3) TRT1, 75 ppm NaNO2+0.1% POS (1% paprika oleoresin+99% sunflower seed oil); and 4) TRT2, 75 ppm NaNO2+0.1% POS (5% paprika oleoresin+95% sunflower seed oil). The addition of POS into ES increased redness and yellowness but decreased lightness (p

The influence of gum arabic, modified starches (EMCAP® and SNOW-FLAKE® [SN]) and their combination (1:1) as wall materials in microencapsulation of paprika oleoresin (PO) by emulsification followed...

Capsicum is currently one of the highest value vegetable crops due its richness in vitamins and antioxidants and is frequently commercialized as fresh fruit, dry crushed pepper, paprika oleoresin or pepper paste. The chemical content comprises carotenoids, flavonoids, lipid molecules like fatty acids, triacylglycerides and capsaicinoids as its principal chemotaxonomic markers. However, triacylglycerides and carotenoids are no frequently taken into analytical spectrometric methods due to nonvolatile and extreme low polarity properties. Those molecules are usually extracted and commercialized as oleoresin, and there are gaining attention because it helps to combat nutrient deficiencies. This study monitors the behavior of the pungency value in two real industrial productive crops of Capsicum frutescens (tabasco) and Capsicum annuum (cayenne) during a complete harvest period. A comparison of chemical carotenoid and triacylglycerides profile was carried out by UPLC–PDA–ESI–MS between Capsicum frutescens (tabasco), Capsicum chinense (habanero), Capsicum annuum (jalapeno), and Capsicum annuum (serrano) in two different ripening stages. The authors’ main finding is a strong correlation between plant age and pungency level independent of the size and dehydration state of the fruits. The major carotenoid content was founded in red Tabasco variety, and 12 triacylglycerides and 10 esterified carotenoids are reported along the all fruits treated. Our results present an important and alternative finding for agro-industrial chili pepper producers and marketers who need to better understand the behavior of the pungency value as the principal quality feature, and to discover added-value chemicals like TAG and carotenoids in their products.

The spice paprika (Capsicum annuum and frutescens) is used in a wide variety of cooking methods as well as seasonings and sauces. The oil, paprika oleoresin, is a valuable product, however, once removed from paprika, the remaining spent product can be used to adulterate paprika. Near-infrared (NIR) and Fourier transform infrared (FTIR) were the platforms selected for the development of methods to detect paprika adulteration in conjunction with chemometrics. Orthogonal partial least squares discriminant analysis (OPLS-DA), a supervised technique, was used to develop the chemometric models, and the measurement of fit (R2) and measurement of prediction (Q2) values were 0.853 and 0.819, respectively, for the NIR method and 0.943 and 0.898 respectively for the FTIR method. An external validation set was tested against the model, and a receiver operating curve (ROC) was created. The area under the curve (AUC) for both methods was highly accurate at 0.951 (NIR) and 0.907 (FTIR). The levels of adulteration with 100% correct classification were 50&ndash, 90% (NIR) and 40&ndash, 90% (FTIR). Sudan I dye is a commonly used adulterant in paprika, however, in this study it was found that this dye had no effect on the outcome of the result for spent material adulteration.

Microencapsulates containing oleoresin of paprika (OP) and blends of soy protein isolate (SPI), maltodextrin (MD) and gum arabic (GA) as wall materials, were analysed to evaluate the components distribution developed during the encapsulation process. Encapsulation efficiency, glass transition temperature, flowability and physical properties were also assessed. Focused ion beam coupled to scanning electron microscopy (FIB-SEM), confocal laser scanning microscopy (CLSM), X-ray dispersion spectroscopy (EDX) and X-ray photoelectron spectroscopy (XPS) allowed identifying the effects of OP into microcapsules, chemical components distribution, and morphology. In microencapsulated OP, the hollow capsules ranged from 8 to 23% and Tgs (near to 83 °C and 98 °C). The protein concentration on particle surface (18.08%–68.48%) was evaluated by XPS and the surface composition of powders was identified. The best encapsulation efficiency (88.4%) was exhibited by the formulation OP-0.10% SPI-10.45% MD-9.45% GA; the capsules showed the lowest wall thickness and the maximum nitrogen reduction (%) on the particle surface. As a conclusion, OP reduces the presence of hollow capsules and increases the Tg; the soy protein may be responsible for the folds with wide crests on the particle surface, giving a soft and active surface. Although the stability of oleoresin of paprika microencapsulated is associated with the low values of moisture content, aw, and glass transition temperature, the OP on the external surface, could reduce the protective capacity of any wall material.

Paprika oleoresin is obtained by solvent extraction from Capsicum annuum L. fruits and contains multiple carotenoids, such as capsanthin, β-carotene, zeaxanthin, and β-cryptoxanthin, which are considered protective against various diseases. Herein, we investigated the effect of paprika oleoresin supplementation on plasma carotenoid accumulation and evaluated the safety of the oleoresin. We used a double-blinded, placebo-controlled comparative clinical study design and tested the effects of varying doses in healthy adult subjects. In total, 33 subjects were randomly divided into three groups to take capsules containing 0, 20, or 100 mg of paprika oleoresin daily for 12 consecutive weeks. Plasma carotenoid concentrations were measured at 0, 4, 8, and 12 weeks, and the safety of paprika oleoresin capsules was investigated using analyses of blood biochemistry, hematology, and urine contents. In these experiments, β-cryptoxanthin and zeaxanthin dose-dependently accumulated in plasma within the dose range of the study over 12 consecutive weeks of paprika oleoresin supplementation. Moreover, β-cryptoxanthin accumulated to higher levels than the other paprika oleoresin carotenoids. In contrast, capsanthin was not detected in plasma before or during the 12-week treatment period. Finally, no adverse events were associated with intake of paprika oleoresin (20 and 100 mg/day) in safety evaluations. Paprika oleoresin is a suitable source of carotenoids, especially β-cryptoxanthin.

The graphical relationship between the water activity (aW) and moisture (M), aW=M vs M, the interception of Rockland isotherm and the clustering function were proposed as three stability criteria to estimate the moisture content corresponding to the minimum of the integral entropy of the water adsorption of dehydrated foods. For this, three materials were analyzed: a sucrose-calcium powder (SA), vibro-fluidized drying pineapple powder (VFD) and capsules of paprika oleoresin in an alginate-zeolite matrix (NE) were analyzed. The three stability criteria showed that the maximum stability was similar to 4.9, 19.9 and 7.3 g water/100 dry solids for SA, VFD and NE, respectively. The results showed that the maximum in the graphical relationship of aW=M vs M, as well as the intercept of the local Rockland isotherms and the cluster function, indicated the equilibrium between the entropic and enthalpic mechanisms of water adsorption, which agrees with the minimum integral entropy and can be used as a criterion to select the best storage conditions.

In this study, oil-in-water nanoemulsions of paprika oleoresin stabilized with soy lecithin, whey protein concentrate and gum Arabic were prepared by high-pressure homogenization. Oil-in-water nanoemulsions were characterized through interfacial tension, mean particle size, polydispersity index (PDI), and the physical and chemical stability during storage. Kinetic data for degradation of total carotenoids were used for estimating entropy and enthalpy of activation using transition state theory. Whey protein concentrate and soy lecithin were more effective to forming droplets at the nanometric range (d

A 60-day feeding trial was carried out to investigate the effects of dietary oleoresin inclusion on skin colour intensity, carotenoid content, growth performance and digestive enzyme activities of a high value marine ornamental clown fish, A. ocellaris. Experimental diets were formulated with natural oleoresin pigments namely, paprika, turmeric and chlorophyll, with dietary inclusion at the rate of 20 gkg−1 in the diets. Experimental units were set in triplicates with six numbers of fish in each tank and maintained in filtered sea water of 20‰ salinity in a recirculatory system. Clown fish with average initial weight of 150.6 ± 0.10 mg and initial length of 8 mm were fed five different diets viz., control/ basal diet (C), diets with inclusion at the rate of 20 gkg−1 each of paprika (PAP), turmeric (TUR) and chlorophyll (CHL) oleoresins and combination of oleoresins (COM) at the rate of 20 gkg−1. Skin colour intensity in terms of red and yellow hues and total carotenoid levels differed significantly (P .05) with respect to feed efficiency, digestive enzyme activities, viscero somatic index, visceral length index, condition factor and whole body proximate composition among different treatments. These results suggested that the dietary pigments have a direct influence on the skin pigmentation in A. ocellaris without adverse effects on digestive functions and body condition. Colour imparted in fish skin due to paprika oleoresin was found to be superior.

The effects of supplementation of 10 mg/kg (i) apoester, (ii) canthaxanthin, (iii) 3% clover extract, (iv) paprika oleoresin and (v) aztec marigold extract pigments to a wheat-based non-pigmented feed on hatchery performance and egg yolk pigmentation in quail breeders were investigated. At six weeks of age a total of 432 Japanese quail breeders were randomly divided into 6 treatments, each of which was replicated 3 times, with 24 birds (18 female: 6 male) per replicate. Hatchability was significantly better in the apoester treatment compared to the control, canthaxanthin, clover extract and paprika oleoresin treatments (p .05). Total carotenoids concentration, YCF score, yellowness (b*) and redness (a*) of egg yolk were significantly higher in pigment-supplemented treatments compared to the control treatment (p

This study aimed to investigate the protective role of emulsions loaded with paprika oleoresin carotenoids on liver and serum of healthy rats. Additionally, the study explored the effects of nonionic surfactants on the liver, which have not been reported. Conventional (CE) and nano (NE) emulsions were prepared and characterized, showing particle size of 157.9 and 39.2 nm, respectively and a monodisperse-size distribution. Carotenoid concentration analyzed by the DPPH method (EC50) were 347 and 359 μg/mL for CE and NE, respectively. Both emulsions and the surfactant alone (Tween 40) were orally administered to Wistar rats. The results obtained in this study suggests that carotenoid emulsions have a protective effect on liver due to an increase of antioxidant activity, without modifying the transaminases activity. However, when the surfactant was administered alone, a damage on the liver was observed. The damage observed indicates that it is necessary to analyze the appropriate surfactant when emulsions and nanoemulsions are designed.

The objective of this study was to investigate the effect of storage temperatures and time on discoloration and oxidation of prepared chicken breast with paprika oleoresin. Freshly prepared chicken breast containing paprika oleoresin was stored at -2, -10, -18°C, and an oscillating temperature between -10 and -18°C (-10/-18°C). A significant decrease in redness was detected at -2, -10, and -10/-18°C. The lowest TBARS values and carbonyl contents were observed in the samples stored at -18°C for 5 weeks. Also, the values of sulfhydryl groups gradually decreased with the increase in storage temperatures and duration. The results suggest a positive correlation between the loss of redness and oxidation in all samples. The findings indicated that the discoloration and oxidation of prepared chicken breast added with paprika oleoresin were inhibited significantly when stored at -18°C.

Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) was found to be optimum for the formation of sugar agglomerates in a few minutes, with the paprika oleoresin entrapped inside. With time, decreases in the values of the a* parameter and the β-carotene content were observed with increasing temperature and with the incidence of light. The color degradation kinetics were dependent on both factors. The loss of color was greater for the free oleoresin as compared to the co-crystallized, suggesting that the co-crystallization process improves oleoresin retention in the sugar matrix, making it less susceptible to losses due to color degradation.

Warm field temperatures can often result in poor peel color of some citrus varieties, especially early in the harvest season. Under these conditions, Florida oranges, temples, tangelos, and K-Early citrus fruit are allowed to be treated with Citrus Red No.2 dye (CR2) to help produce a more acceptable peel color. Unfortunately, CR2, the commercial colorant used in Florida, has been listed as a group 2B carcinogen by the European Union (EU) and the International Agency for Research on Cancer (IARC). Although not likely dangerous at levels used on citrus, and on a part of the fruit that is not ingested, there is a negative health perception, and thus, a need for natural or food grade alternative colorants to replace CR2 for use on citrus. This research demonstrated that three out of five oil-soluble natural red/orange colorants resulted in peel colors somewhat similar to the industry standard CR2. These three (annatto extract, paprika extract, and paprika oleoresin) were selected for further in vivo studies. The stability of the natural colorants along with CR2 was evaluated by applying them on test papers and then on fresh ‘Hamlin’ oranges. All natural colorants were found to be easily oxidized and faded when applied on test papers. However, coating the colored surfaces with carnauba wax apparently inhibited oxidation and the subsequent discoloration of the surface. When applying the natural colorants to ‘Hamlin’ oranges before waxing, the treatments retained the improved color after storage in the dark at 5 °C, simulating cold storage. However, only annatto extract maintained a stable color when subsequently stored in a simulated market condition, at 23 °C exposed to 300 lx of standard fluorescent white light.

The application of carotenoids as natural additives in various water-based or water-compatible formulations for the pigmentation of food and feed is seriously hampered by their insolubility in aqueous systems, resulting in low bioavailability. One way to develop the full potential of color strength and achieve a high degree of bioavailability during the gastrointestinal passage is to transform the coarse crystalline material into a nanodispersed state. Exemplified with natural carotenoid (Paprika Oleoresin), the objectives of this study were to prepare solid self-microemulsifying carotenoid system (S-SMECS) containing bicontinuous microemulsion of polyethoxylated sorbitan ester (Tween 80), water, R-(+)-limonene, ethanol, and glycerol with excellent in vivo solubilization capacity, for the delivery of bioactive carotenoid, by spraying the self-microemulsifying carotenoid system (liquid system) using colloidal silica/wheat pollard (as the inert solid carrier), and to evaluate the enhanced bioavailability and pigmentation efficacy of carotenoid from the S-SMECS. Results showed that the carotenoid solubilized better in the microemulsion and the self-microemulsifying carotenoid microemulsion is characterized by an average particle size of approximately 0.25 μm. The bioavailability study performed in layers resulted in enhanced values for the S-SMECS. The enhancement for S-SMECS was 17% above the level of carotenoid absorbed in the serum and the relative color score was 20–30% enhancement over feeding compared with the commercial product, respectively. These results demonstrated the excellent ability of S-SMECS containing bicontinuous microemulsion to enhance the bioavailability of carotenoid in vivo.

Moisture sorption isotherms and glass transition temperature (T g) of paprika oleoresin microcapsules were evaluated. Microcapsules were produced by spray drying using modified starch (Capsul®) as encapsulating agent. The differential and integral thermodynamic functions of enthalpy and entropy were estimated from the sorption data for paprika oleoresin microcapsules. T g of microcapsules conditioned at various water activities (a w’s) were determined by modulated differential scanning calorimetry. The critical water content or water activity (RHc) was estimated from T g values. Both a w and T g were used to determine the critical conditions for microcapsules storage. The GAB model provided a good fit to the experimental data. The point of maximum stability according to the minimum integral entropy (ΔS int)T was found at a w = 0.241 at 35 °C, and at this point the system was within the glassy state. RHc was founded at a w = 0.789 at 35 °C; all microcapsules stored at a w’s ≤ 0.627 were able to maintain their structural integrity without caking and stickiness occurring. The lowest carotenoid degradation of microcapsules during storage at 35 °C proceeded at a w = 0.742, which was near to RHc; however, microcapsules stored at this a w showed incipient caking and agglomeration.

Summary In this study, oil-in-water nanoemulsions of paprika oleoresin were prepared by high-power ultrasound. The influence of hydrophilic lipophilic balance (HLB) value and surfactant concentration on the physical and chemical stability and kinetic and thermodynamic properties were investigated. Kinetic data for thermal degradation of red and yellow fractions of carotenoids in nanoemulsions at 25, 35 and 45 °C of storage were used for estimating entropy and enthalpy of activation using the transition state theory. The mean diameters (Z-average) of the dispersed particles containing paprika ranged from 48 to 250 nm. The carotenoids in nanoemulsions stability increased as the particle size and HLB value decreased. According to the enthalpy–entropy compensation, the carotenoid red fraction was enthalpy driven, whereas the carotenoid yellow fraction was entropy controlled. These results provide useful information for the design of delivery systems to encapsulate and stabilise lipophilic molecules.

The paprika oleoresin, that is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens, is used often to raise the colour agent content of paprika powders. We investigated how the colour agent content of paprika powder samples with added oleoresin change in the course of storage. The colour agent content of 7 different quality powders was increased with 7-75% using two types of oleoresin. The initial colour agent content of the samples changed between 41 and 169 ASTA units. The powders were made from Chinese, Peruvian and Hungarian paprika. The colour agent content of the samples was measured throughout 10 months. The measured values were analysed using ANOVA. The decrease of colour agent content varied between 22 and 51 percent, while the average reduction was 33 percent. The initial colour agent content of the paprika powder samples did not influence the colour agent content decrease significantly. The effect of the quantity of added oleoresin did not influence either the colour agent content decrease significantly. The decrease of the colour agent content of the Hungarian paprika samples significantly differs from the Chinese and Peruvian paprika samples colour agent content decrease.

Considering the significance of natural antioxidants to preserve meat, the present study was undertaken to evaluate the efficacy of a deflavored and decolorised extract of rosemary (StabilRose™) for the production and preservation of naturally colored fresh meat. Oxidative rancidity of meat and color degradation of paprika oleoresin were exploited as model systems and compared with butylated hydroxyanisole (BHA). The results showed similar efficacy for 3% carnosic acid extract and BHA, with further enhancement in efficacy with respect to the carnosic acid content. A synergetic antioxidant effect of carnosol on carnosic acid content was also noticed to an extent of 1:1 (w/w) ratio, and further increase in carnosol content showed no improvement in the antioxidant efficacy. Finally, stabilized paprika and optimized rosemary extract containing carnosic acid and carnosol in 1:1 (w/w) ratio was successfully applied to produce naturally colored meat suitable for storage at 4 ± 1 °C.

Ground spice paprika was extracted with hexane, by conventional Soxhlet procedure (SX oleoresin), and with supercritical carbon dioxide at three different pressures — 20, 30 and 40 MPa (SF20, SF30 and SF40 oleoresins). The effect of extraction method and conditions on the colour intesity of paprika oleoresins, content of α-tocopherol, as well as antioxidant and antiproliferative activity was examined. Hexane showed highest selectivity for paprika pigments (886.02 ASTA), while α-tocopherol showed highest solubility (3846.9 mg kg−1) in supercritical carbon dioxide at 20 MPa. All paprika oleoresins exhibited good superoxide anion radical scavenging activity SF30 being the best superoxide anion radical scavenger. Cell growth activity was evaluated in vitro in human cell lines:cervix epitheloid carcinoma (HeLa), breast adenocarcinoma (MCF7) and colon adenocarcinoma (HT-29). The highest antiproliferative activity was exhibited by SX in MCF7 cell line (IC50=14.28 mg mL−1). Extract SF40 produced significant and selective antiproliferative action towards HeLa cell line. These results suggest that paprika oleoresins, due to high antiradical and tumor cell-inhibiting activity, can be regarded as functional food ingredients.

27 Páginas; 8 Figuras: 1 Tabla, Color quality is the economical key factor for oily extracts, also referred to as oleoresins, obtained from carotenogenic fruits and vegetables for application in foodstuffs. However, this organoleptic property is not the only attribute as carotenoids develop some bioactive actions, which provide a beneficial effect on health. It has been suggested that reaching some oxidation level during processing enhances the antioxidant activity of phytochemicals, including carotenoids, so that knowledge of the impact of thermal processing in the redox state and antioxidant activity is significant. During thermal degradation of carotenoids in tomato and paprika oleoresins the coloring content, redox state and antioxidant capacity were evaluated. The lipid profile and tocopherol content were similar in both oily extracts but significant differences were observed on functional properties derived from carotenoid activity. The initial antioxidant capacity was similar for both carotenoid extracts, tomato oleoresin kept higher antioxidant capacity values (DPPH test) than paprika oleoresin, although the degradation rate was significantly higher for lycopene, while carotenoids of paprika oleoresin degraded slowly. Paprika oleoresin showed a higher antioxidant activity (hydrogen peroxide test) than tomato oleoresin. Carotenoid degradation products may participate on radical scavenging reactions but efficiency depends on the radical species and structure of degradation products produced during thermal degradation., We wish to thank Mrs. S. Loupasaki for her technical help. This work was partially financed by the project AGL2007-60092/ALI (Ministerio de Educación y Ciencia, Spanish Government). D. Hornero-Méndez and A. Pérez-Gálvez are members of the IBERCAROT Network, funded by CYTED (ref. 112RT0445).

The natural pigments in paprika were rapidly and efficiently separated by ultra high performance supercritical fluid chromatography. The separation of both un-saponified and saponified mixtures of paprika oleoresin were optimized, with run times of 10.6 min. Three different C18 columns, a cyano, silica and diol column, all 3 × 100 mm, with 1.8 μm particles were compared. The best separation for the un-saponified sample was found with an SB-C18 column, while the saponified samples were best separated on a bare silica, RX-Sil column. A SB-CN column allowed near optimum separation of both the unsaponified, and saponified samples, with similar run times. The best mobile phase was carbon dioxide (CO2) modified with isopropyl alcohol (IPA), with a composition gradient. Fingerprints of several commercial pepper products indicated that one appeared to be colored with artificial dyes, while the color of a chili powder may have been enhanced with a paprika extract. Spectra, using CO2 with IPA as modifier, produced a single maximum at 453 nm, which appears to represent up to a 30 nm solvatochromic shift from the maxima in most organic solvents. Acetonitrile (ACN) as modifier produced spectra with two maxima and a similar solvatochromic shift. These results appear to be the first on saponified paprika oleoresin samples using SFC. It is also the first detailed report on the separation of un-saponified samples. The results are up to six times faster than comparable results by HPLC. It appears that SFC is a viable, superior alternative to HPLC for the analysis of this important commercial product, without using ACN, or chlorinated solvents.

Influence of chemical structure on the lipophilicity of isolated free carotenoids from paprika oleoresin has been studied by QSRR approach (Quantitative structure-retention relationship). The chromatographic behavior of these compounds was investigated by using reversed phase high-pressure liquid chromatography (RP HPLC). Retention mechanism has been determined using the following mobile phase: acetone -water, on reversed - phase column (SB-C18). A variety of lipophilicity parameters (logP) were calculated by use of different software products. On the basis of correlations, the nonlinear structure-activity models were derived between the retention constants, tr (retention time of investigation compounds), and logP values. Five high quality QSRR models were found to have a good predictive ability and close agreement between experimental and predicted values. The study showed that the retention constants can be used as a measure of lipophilicity of investigated compounds at a high significant level. [Projekat Ministarstva nauke Republike Srbije, br. 172012, br. 172014 i br. 31055]

A feeding experiment was carried out to determine the effects of dietary carotenoid source on body color, skin and scale pigmentation, antioxidant responses of blood porrot (Cichlasoma synspilum ♀ × Cichlasoma citrinellum ♂). Seven experimental diets were formulated as following: the control diet without carotenoids; PO diet with 4.0 g/kg paprika oleoresin, HP diet with 2.0 g/kg Haematococcus pluvialis, PR diet with 2.0 g/kg Phaffia rhodozyma, AS diet with 0.4 g/kg synthetic astaxanthin, CA diet with 1.0 g/kg β-carotene and POL diet with 2.0 g/kg paprika oleoresin + 3.0 g/kg lutein. Each experimental diet was fed to triplicate groups of fish to visual satiation twice per day for 8 weeks. The results showed that AS diet turn fish body red higher and sooner, followed by PR diet and HP diet, successively (P < 0.05). PO and CA had no significant effect on improving body color, but POL diet can turn fish color yellow effectively (P < 0.05). Astaxanthin concentration in diet is positively correlated with redness a*, but negatively with lightness L*. Diet lutein is positive linear correlation with yellowness b*. All carotenoids can significantly reduce plasma superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and lipid peroxide (LPO) level, but increase total antioxidant capacity (T-AOC). The present results suggest that dietary inclusion of 0.4 g/kg synthetic astaxanthin can improve body color effectively and quickly, and all test carotenoid source can increase antioxidant activities of blood parrot.

The effects of nanoparticle paprika oleoresin (1 and 3 g/100 mL) and carrier system (water/milk) on the physical and sensory properties of cooked marinated chicken were investigated. Marinade absorption, cooking loss, surface colour ( L∗, a∗, b∗ values), penetration force, moisture and fat content were measured. Sensory properties, including; surface colour (orange, red), colour penetration, aroma, toughness, juiciness, flavour acceptability, paprika flavour, saltiness, hotness and overall acceptability were also evaluated using 25 naive assessors (consumers). 3 g/100 mL paprika produced greater surface CIE a∗ (redness) and b∗ (yellowness), sensory surface orange, red and colour penetration attributes. The carrier 0/100 (water to milk ratio) with nanoparticle paprika oleoresin was shown to increase the colour quality of cooked marinated chicken by increasing ( P ∗ (redness) and b∗ (yellowness) value, whereas the 100/0 water to milk ratio carrier system provided a better colour penetration. In conclusion the application of nanoparticle paprika successfully enhanced marinating performance.

The performance of gum arabic (GA) and soy protein isolate (SPI) on paprika oleoresin microcapsules preparation and their storage were evaluated. Paprika oleoresin emulsions with a ratio of paprika oleoresin/wall material of 1:4 (w/w) were prepared using high-pressure homogenization, and then spray dried. Both treatments showed that carotenoid retention in the microcapsules increased as inlet air temperature was increased from 160 to 200 °C, and the yellow fraction was more stable than the red fraction at all temperatures tested. Microcapsules with the highest carotenoid retention were stored at different aw’s at 35 °C. Maximal stability for carotenoid oxidation was found at aw’s of 0.274 and 0.710 for microcapsules prepared with GA and SPI respectively. In both treatments the lowest carotenoid degradation was associated to the minimum integral entropy zone and affected in the same way to the red and yellow pigments, during storage at 35 °C. Additionally, in contrast to microcapsules prepared with SPI, GA microcapsules were unable to retain their structural integrity at water activities above 0.743.

The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P

Despite carotenoids and essential fatty acids seem to play important roles in fish reproduction, no studies have yet been conducted to determine the effect of dietary carotenoids on gilthead seabream broodstock performance and their relation as antioxidants with dietary n-3 highly unsaturated fatty acid (HUFA) levels. In addition, the high cost of synthetic sources of carotenoids is leading to the search for new natural carotenoid sources such as paprika oleoresin. Four experimental diets containing two combined levels of carotenoids from paprika oleoresin (40 and 60 mg kg−1) and n-3 HUFA (25 and 40 g kg−1) were respectively fed to triplicate groups of gilthead seabream (Sparus aurata) broodfish. Elevation of n-3 HUFA dietary levels from 25 to 40 g kg−1 significantly improved gilthead seabream broodstock performance in terms of egg viability, hatching rates and fecundity. Besides, it markedly increased egg contents in HUFAs which play important energetic and structural roles and improve embryo development. Both arachidonic acid and eicosapentaenoic acid (20:5n-3) egg contents were more readily affected by dietary n-3 HUFA than docosahexaenoic acid. HUFA levels did not caused any negative effect suggesting an optimized content of antioxidants in broodstock diets. Increase in dietary carotenoids from 40 to 60 mg kg−1 increased carotenoid contents in eggs and significantly improved egg fertilization rates suggesting an important sperm cell’s protective role by reducing the risk of lipid peroxidation which is detrimental for sperm motility. The increased inclusion of dietary paprika oleoresin enhanced egg carotenoid deposition and improved fish reproductive performance, denoting the high nutritional value of this product as a source of carotenoids for broodstock of this species.

In this study, novel non-meat sausage formulations (egg white, carrageenan, and modified cornstarch) was developed and evaluated for their sensory quality. Based on a full factorial design, optimal levels of ingredients and the effect of the addition of natural coloring agents such as lycopene, paprika oleoresin, and red yeast rice powder were investigated. The formulations were assessed based on models consisting of sensory attributes including cutting ability, flavor, texture, odor, and overall acceptability. According to results of overall acceptability, the optimal levels of carrageenan, modified corn starch, and egg white for the formulation found to be 0.5, 3, and 3% (w/w), respectively. The non-meat sausages containing 3, 0.1, and 0.3 g/kg of paprika oleoresin, red yeast rice, and lycopene, respectively, provided superior sensory acceptance. The developed non-meat sausages contained higher amounts of essential amino acids and lower contents of saturated fats when compared to conventional 40% meat sausages.

An experiment was conducted to examine the influence of conventional and supercritical extraction of ground paprika (“Aleva N.K.” variety) on the quality of paprika oleoresin. Paprika was extracted using hexane as an organic solvent and supercritical carbon dioxide at 20, 30 and 40 MPa. The extraction yields were 12.8, 10.6, 10.6 and 10.3%, respectively. It was confirmed that the organic solvent was less selective than the supercritical carbon dioxide. The analyses of fatty acid composition showed that oleoresin consisted mostly of linoleic acid. The highest pigment content was found in the conventional oleoresin, 31,476 mg/kg. Among supercritical oleoresins, the richest in pigments was the one obtained at 40 MPa (14,134 mg/kg), 44.9% in comparison with the conventional.

Paprika oleoresin (PO) and artificial Kimchi flavor (AKF) were added to Kimchi to improve the sensory qualities deteriorated by gamma irradiation in terms of color and flavor. Optimum concentration of both PO and AKF resulting from the sensory evaluation was 0.2%. The redness and capsanthin contents of Kimchi decreased by gamma irradiation at 25 kGy during storage at . However, the redness and capsanthin contents of gamma-irradiated Kimchi was increased by the addition of 0.2% PO, and maintained during the storage at for 30 days. The result from the sensory evaluation indicated that sensory qualities of gamma-irradiated Kimchi were effectively improved by the addition of PO and AKF during storage at . Therefore, the combined treatment of additives (PO and AKF) and gamma irradiation can be considered as an effective method to improve the redness and sensory qualities of Kimchi sterilized by high-dose gamma irradiation.