Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives
2022
Procopio, Fernanda Ramalho | Ferraz, Mariana Costa | Paulino, Bruno Nicolau | Sobral, Paulo José do Amaral | Hubinger, Miriam Dupas
Oleoresins are concentrated extracts from plants, spices, and herbs which have been studied as additives in foods. Extracted from natural sources by different techniques, they are potential substitutes for synthetic additives. They can promote antimicrobial, antioxidant, anti-cancer, and anti-inflammatory activity to products. The solvent extraction method is the most used, but new technologies considered green are being applied. Also, the microencapsulation of these extracts has been explored as a way to protect and facilitate the delivery of active compounds in food. This review summarizes the most used oleoresin extraction methods, the main extracts used in the food industry, and describes the characteristics of the main compounds. Volatile and non-volatile compounds can be present and different methodologies for identification and quantification are used. This work also presents a brief description of the most used oleoresin encapsulation methods and lists recent studies providing an overview on the application of this promising ingredient. The main oleoresins applied by the food industry are from black pepper, cinnamon, ginger, paprika and turmeric. In addition to color and flavor, different biological properties arouse the industry's interest in these extracts. The chemical diversity of the compounds present in oleoresins is what gives all these properties. Despite all this, oleoresins oxidize when exposed to factors such as oxygen, light, and temperature. Microencapsulation has been used to work around this problem and to facilitate the application of these viscous extracts in foods.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library