Ethanol extraction of red peppers: kinetic studies and microstructure

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Abstract
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.

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