Capsicum red pigment

Properties of Chili Red Pigment
Application and synthesis methods of chili red pigment
summary
Capsicum red, paprika red, also known as chili red, is a tetraterpenoid orange red pigment found in mature chili fruits, belonging to the carotenoid class of pigments. It has a bright color, high color value, strong coloring power, and good color retention effect. It is not only widely used for coloring various types of food such as seafood, meat, pastries, salads, canned food, and beverages, but also can effectively extend the shelf life of simulated food, and has high safety. At the same time, it has nutritional and health benefits, and has been proven by modern science to have anti-cancer, anti radiation and other functions, as well as good development prospects. It has become one of the hot topics in the development, research, and consumption of the food and food additive industry both domestically and internationally.
Physical and chemical properties
Chili red pigment is a dark red viscous oily liquid with a special odor, without a spicy taste, but with a spicy aroma. Chili red pigment is soluble in most non-volatile oils, partially soluble in organic solvents such as ethanol, acetone, and n-hexane, insoluble in water and glycerol, stable to visible light, and prone to fading under ultraviolet light. Fe3+, Cu2+, and CO2+can promote its fading, and it can form a precipitate when exposed to Pb3+. Al3+has a destructive effect on red pigment.
Extract from red chili peppers
Chili red pigment is a natural red pigment extracted and isolated from the skin of red chili peppers in the Solanaceae family. It belongs to the class of lutein conjugated polyene oxygen-containing derivatives, and its main components are capsanthin and capsorubin. Before being extracted, it is stored in the intact cellular tissue of chili fruit. Due to the protection of the cell membrane and certain components within the cell, lipids are formed. After the extraction of chili red pigment, due to the loss of biological protection mechanisms such as the cell membrane, it undergoes a self oxidation reaction under aerobic conditions, and external factors accelerate its oxidative decomposition and fading. The content of capsaicin and capsaicin in chili peppers varies depending on the variety, origin, harvesting period, and drying conditions of the chili peppers. At present, most of the extracted capsaicin is a mixture mainly composed of capsaicin and capsaicin.
The main components of chili peppers are capsaicin, which accounts for about 50%, capsaicin, which accounts for about 8.3%, zeaxanthin, which accounts for about 14%, β - carotenone, which accounts for about 13.9%, cryptocapsin, which accounts for about 5.5%. In addition, there are also cryptoxanthin, violaxanthin, capsimulot fatty acid ester, capsanthin diacetate, capsanthin diparate, etc. This information is edited and organized by Ding Hong from Chemicalbook. （2015-09-06）

Figure 1 shows red chili peppers
Preparation method
1. Raw material ratio

(1) Dry the brightly colored red chili peppers, remove the seeds, dry them, and grind them into 400 mesh chili powder. At 63 ℃, extract the chili powder with 95% ethanol (edible grade) for 2 hours, and then distill and recover the ethanol to obtain a red viscous substance (the recovered ethanol can be used as a solvent again); Then, at 63 ℃, extract again with hexane for 1 hour, distill to remove hexane to obtain concentrated chili resin, and the recovered solvent can also be reused.
(2) Extract the above chili resin twice. For the first extraction, use acetone (edible grade) in an amount twice that of the resin. Stir and let it stand, separate impurities, and concentrate to remove the solvent; Extract with hexane for the second time, using one-third of the amount used for the first acetone extraction, and follow the same procedure. Extract the concentrate and perform steam distillation for 45-60 minutes until no spiciness or odor is detected in the distillate. The remaining material is vacuum dried to obtain an oily crude pigment product.
(3) Dissolve the crude product in hexane and add 0.1% lipase and 0.1% pectinase to remove impurities such as phospholipids, resin, and pectin. The supernatant collected by filtration was subjected to column chromatography (Al2O3 as adsorbent, chloroform as eluent) to obtain lipophilic chili red pigment as a red oil with a color value of E1cm1% (460 nm)=220.
(4) Add a 2:1 ratio of dilaurate thiodipropionate (DLTP) and tert butyl p-hydroxytoluene (BHT) mixed antioxidant to the obtained pigment product, with an addition amount of about 0.3% of the material mass.
(5) Dissolve the obtained fat soluble chili pigment product in an appropriate amount of hexane, then add 0.1% of stearic acid monoglyceride to the solution. Stir at 90 ℃ for 1 hour with high-speed electric stirring, and then add 0.3% of agar to the solution to make a solution; Spray drying, inlet temperature 140~170 ℃, outlet temperature 60~80 ℃, collect red powder to obtain water-soluble powdered paprika red pigment.
2. Raw material ratio

(1) Add crushed chili peel powder into a 3 m3 extraction tank, and then add a mixture of solvent oil and acetone (1:1) extraction solution or solvent oil or ethanol. Stir and extract at room temperature or under heating conditions for about 1 hour before releasing the extraction solution. Repeatedly extract 1 # and 3 # three times in a row; Extract 2 times continuously with solvent oil No. 6, and then extract 2 times continuously with ethanol. After recycling the solvent, obtain spicy red pigment (1 #, 2 #) or spicy green pigment (3 #).
(2) Put the spicy red pigment or spicy green pigment into an 800 L separation tank at once, then add solvent oil No. 6 and dilute it thoroughly. Add 60% ethanol, stir evenly, and let it stand for about 1 hour. After thorough layering, release the ethanol phase. Repeat the extraction process 8-10 times until there is no spicy taste.
(3) Transfer the non spicy chili red pigment phase or chili green pigment phase into a concentration tank, and concentrate it under vacuum pressure to obtain chili red pigment or chili green pigment.
(4) The spicy flavor ethanol phase is transferred to a solvent recovery kettle and heated under normal pressure to thoroughly recover ethanol. Then, it is transferred to another separation tank, where 10% sodium hydroxide solution, ethyl acetate, and water are added. After stirring and dispersing evenly, it is left to stand for about 2 hours to release the ethyl acetate spicy flavor phase. After three consecutive extractions of ethyl acetate, the ethyl acetate spicy flavor phase is combined and concentrated under vacuum to obtain the chili essence product.
3. Raw material ratio

(1) Processing of dried chili peppers. Select red dried chili peppers of grade three or above, crush them into fragments, treat them with dilute alkali, drain and air dry them.
The specific process can be as follows: Grind the dried red chili into 20mm × 20mm fragments, soak them in 2% -6% dilute alkali at 40-50 ℃ with intermittent stirring for 6-12 hours, remove them, drain them, spray with a small amount of water, and then drain and air dry.
(2) Extraction of Chili Red. Load the chili peel fragments processed in step (1) into a jacketed extractor, add 3-5 times the weight of the chili peel in ethanol to the extraction kettle, heat and perform vapor-liquid countercurrent extraction until the chili peel fragments are basically colorless (3-5 times), reduce pressure and dissolve, and dry the residue to recover the solvent.
(3) Separate the ethanol capsaicin solution layer. Add 4-6 times the weight of 70% -85% ethanol to an extraction kettle containing crude chili products, stir at a certain temperature for 40-60 minutes, and let it stand for 6-8 hours to separate the layers; Extract the oil layer 1-2 times according to the above method, separate the ethanol capsaicin and combine them.
(4) Refined chili red products. Centrifuge the extracted chili oil layer to completely remove the solvent and obtain the chili red product. Then, dry it under reduced pressure to obtain the chili red product that meets national standards.
(5) Recycling Capsaicin: Combine the extracted ethanol capsaicin solution, remove the solvent under reduced pressure, and recover the ethanol to obtain capsaicin product.
4. Raw material ratio

(1) In the extraction tank, first add 50% to 75% ethanol and solvent oil No. 6, start stirring, then add red chili pepper (chili powder), extract at room temperature, stir at a speed of 60-120r/min, extract for 2-4 hours, filter to obtain the filtrate, and repeat twice.
(2) The extracted filtrate is left to stand in a separation tank for 1-2 hours, and then separated into layers. The lower layer contains 50% to 75% ethanol and the upper layer contains solvent oil phase No. 6.
(3) Concentrate the 6th solvent oil under reduced pressure, recover the 6th solvent oil, and pass nitrogen gas to remove solvent residue from the concentrated solution to obtain the chili red pigment product.
(4) Concentrate 50% to 75% ethanol under reduced pressure, recover ethanol, and obtain a concentrated aqueous phase. Filter while hot and cool to 25-30 ℃, maintain for 2-4 hours, and precipitate chili powder product.
(5) After adjusting the pH of the aqueous mother liquor of the separated chili extract product (which can be adjusted with hydrochloric acid) to 7-8, it is transferred to a crystallizer for crystallization. After 24 hours, the capsaicin crystal product is obtained.
5. Raw material ratio

a. Extract red pigment from fresh chili peppers.
(1) Wash and dry fresh red chili peppers, remove the stems and seeds, and grind the skin into a paste.
(2) Put a certain amount of slurry material (1) into the extraction tank, add twice the amount (volume ratio, soaked material) of n-hexane, install the condenser, heat the water bath to 50-55 ℃, reflux extraction for 1 hour, and stop heating.
(3) After cooling the material (2) to room temperature, filter it and collect the filtrate. Add n-hexane to the filter residue for extraction and filtration, and repeat this process three times.
(4) After removing the solvent from the filter residue obtained in step (3), it can be used to make spicy sauce.
(5) Combine the three filtrates described in step (3) and put them into a distillation tank. Connect the vacuum distillation system and use a water bath for vacuum distillation to recover n-hexane.
(6) Add an equal amount of 30% sodium hydroxide solution to the remaining oil resin after distillation, heat it to 80 ℃, stir and hold for 0.5 hours, and cool it down.
(7) After cooling to room temperature, add hydrochloric acid in a 1:1 ratio, neutralize to acidity, and let it stand.
(8) Pour the neutralizing solution into a separating funnel, let it stand, fully separate layers, and discharge the lower aqueous phase. Add an equal volume of n-hexane to the upper oil resin layer, soak it at room temperature for 4 hours, let it stand, fully separate layers, and discharge the lower aqueous phase.
(9) Pour the upper layer of n-hexane oil resin into a vacuum distillation flask, heat it in a water bath, perform vacuum distillation, and recover n-hexane.
(10) Wash the residual oil resin in the distillation flask with equal volumes of 90%, 75%, and 80% ethanol solutions once each, and recover ethanol by vacuum distillation after each wash.
(11) After washing with 80% ethanol solution for the third time and distilling the ethanol, let it cool. The viscous liquid left in the bottle is chili red pigment, and the packaging is the finished product.
Producing spicy red pigment from spicy chili peppers with a yield of about 6%; Producing sweet red pigment from sweet chili peppers with a yield of approximately 2%.
b. Extract red pigment from dried chili peppers.
(1) Select dry red chili peppers without decay, sieve out sand, remove impurities, remove stems and seeds, and grind them to below 80 mesh.
(2) Take a certain amount of crushed material (1) and put it into an extraction tank. Add 5 times the volume ratio of ethanol, install a reflux device, soak for 4 hours, then heat to 60-70 ℃, reflux extract for 2 hours, and cool down.
(3) After the temperature drops, filter the material and wash the filter residue twice with ethanol. After the filter residue is dried, it becomes chili powder.
(4) Combine the filtrate and precipitate together for 1-2 hours, then filter.
(5) Pour the filtrate obtained in step (4) into a distillation tank for distillation, and recover ethanol under the conditions of 84 ℃ and 2-3 hours. At this time, the residue in the tank is a mixture of capsaicin and pigment oil resin.
(6) Add an appropriate amount of solvent ethanol and auxiliary cyclohexanol (about 1%) to the oil resin (5), heat it up to around 60 ℃, keep it warm for a certain period of time to separate color and spiciness, use a separatory funnel to release the pigment, vacuum dehydrate to obtain the finished pigment, and then package it for storage.
(7) Mix the capsaicin separated from the pigment in step (6) with the solvent for distillation, recover the solvent, and obtain capsaicin.
Extraction method
1. Oil soluble method
Oil soluble method is a method of soaking chili peel or dried chili powder in liquid edible oil (such as cottonseed oil, soybean oil, rapeseed oil, etc.) at room temperature to dissolve capsaicin in the edible oil, and then extracting capsaicin from the oil through a certain method.
Process flow: Chili → Extraction → Distillation → Chili oleoresin → Hydrolysis → Filtration → Solid matter → Soaking → Vacuum filtration → Extraction solution → Vacuum distillation → Concentrated refined pigment → Drying → Powdered chili pigment.
When using the oil solubility method to extract chili red pigment, it is difficult to separate the oil from the pigment, resulting in a low extraction rate of chili red pigment and difficulty in obtaining products with high color value. Therefore, it has been basically discontinued.
2. Solvent method
This is the conventional production method of chili red pigment: dry chili peppers with removed bad peppers, stems, and seeds are ground into powder, and then extracted with organic solvents (such as acetone, ether, chloroform, trichloroethane, n-hexane, etc.). The extraction solution is concentrated to obtain the initial chili oil resin, and the product is obtained by vacuum distillation.
Process flow: Chili powder → Organic solvent extraction → Vacuum recovery solvent → Oil red pigment → Organic solvent extraction → Vacuum recovery solvent → Chili red pigment
There are four methods for extracting capsaicin using organic solvents: immersion method, percolation method, reflux extraction method, and Soxhlet extraction method.
At present, the vast majority of manufacturers producing chili red pigment at home and abroad use solvent extraction. However, regardless of which production method is used, the chili powder needs to be ground into powder before extraction, which incurs high operating costs. In addition, due to the significant amount of red pigment remaining in the extracted residue, the resulting product has a high impurity content, expensive refining costs, and poor usability of the residue, which poses difficulties for production.
3. Supercritical CO2 fluid extraction method
Supercritical CO2 fluid extraction is an extraction process that uses CO2 fluid above the critical temperature and pressure as the solvent. Supercritical fluid extraction is a new type of chemical separation technology, and the key is to understand the solubility of supercritical fluids and their changing patterns influenced by various factors. This technology has a simple process, low energy consumption, non-toxic extraction solvent, and easy recovery. The resulting product has extremely high purity, and the residual solvent meets the requirements of FAO/WHO. The process flow diagram is as follows:
Dried chili → Crushing and removing seeds → Crushing → Supercritical CO2 extraction → Vacuum separation → Secondary extraction → Vacuum separation → Chili red pigment
The specific operation steps are as follows: after drying and crushing the chili peppers to remove seeds, they are crushed into 40 mesh particles and sent to the extraction kettle. CO2 with a pressure of 12MPa is introduced and extracted at a temperature of 40 ℃ for 60 minutes. The CO2 containing the extracted chili pigment is sent to the separation tank, and the CO2 is separated under reduced pressure to obtain an extract containing chili pigment with a pigment content of 8%. The crude chili pigment is then sent to the extraction kettle for secondary extraction at 40 ℃ and 45MPa pressure. After extraction for 40 minutes, it is sent to the separation tank for CO2 separation under reduced pressure to obtain chili red pigment without spicy taste.
The pigments obtained by extraction method are mostly mixed pigments, which are simple in method, relatively low in cost, and high in color value. It has become a commonly used preparation process both domestically and internationally. This method is an advanced extraction technique, but it still needs further improvement.
4. Silica gel column chromatography
The separation of chili pigment by silica gel column chromatography belongs to partition chromatography, which achieves separation effect based on the structural differences of pigment and capsaicin in the fixed phase and eluent bound on silica gel, and the different solubility in the eluent. Therefore, the partition coefficient between the fixed phase and eluent is different. This operation is simple, the equipment requirements are not high, the separation effect is very good, and the spicy taste is completely removed. The eluent of this column is a mixture of petroleum ether and ethanol (90%) in a ratio of 2:1.
If using silica gel column chromatography to separate chili red pigment, the method is: mature dried chili is treated with enzymes and extracted with a mixed solvent of ethanol and petroleum ether. The extract was separated by silica gel column chromatography to obtain a non spicy red pigment, which was then concentrated under vacuum to a viscous state. The obtained red viscous liquid has a moisture content of 0.37%, a fat content of 90.68%, a color value of 143, and does not contain capsaicin, as determined by drug testing in Guizhou Province.
Although chromatography can produce products with various color values, such as separating the purple red chili pigment and orange red chili jade pigment, the operating cost is high, the process is complex, and the difficulty is high.
5. Thin layer chromatography
Thin layer chromatography has the advantages of rapid separation, high efficiency, high sensitivity, and can be used for preparation and quantitative analysis. Many natural pigments can be analyzed by thin layer chromatography. If a self-made plate made of 20320 silica gel (Shanghai Institute of Marine Chemical Industry) is used, a TLC chromatogram is obtained by ascending for 15 minutes in a developing agent of petroleum ether: acetone=10:1. The main yellow pigment components are concentrated in yellow 1 to yellow 3, and the main red pigment components are concentrated in red 1 to red 3, with Rf (yellow 1) of 0.86 and Rf (red 1) of 0.46.
6. Solvent microwave extraction method
When microwave is applied to extraction, its effect on substances is manifested in the following aspects: when the extracted substance and solvent are both in a microwave field, the target component molecules are subjected to high-frequency electromagnetic waves, causing violent oscillations. The molecules themselves gain huge energy (i.e. activation energy) to break free from the constraints of the surrounding environment. When there is a certain concentration difference in the environment, the migration of molecules from inside to outside can be achieved in a very short time to reach an equilibrium point. This is why microwaves can achieve extraction goals in a short period of time.
Compared with traditional extraction methods, microwave extraction can shorten production time, reduce energy and solvent consumption, and improve yield and extract purity. Its superiority lies not only in reducing equipment investment and operating costs, but also in meeting the requirements of environmental protection.
7. Ultrasonic solvent extraction method
This method extracts capsaicin from chili powder by generating strong vibrations, cavitation, and stirring during the extraction process. Compared with traditional extraction methods, this method has the advantages of high yield, short production cycle, no need for heating, and no destruction of active ingredients.
8. Enzymatic extraction
The new process of refining crude chili red pigment by enzymatic extraction, enzymatic defatting, and two-step method was proposed by Zhou Xuzhang et al. The optimal conditions for removing spiciness are: at room temperature; Spicy remover concentration 70%; Extract 3-4 times; The feeding ratio is 1:2.5 to 1:3. At room temperature, the optimal process conditions for degreasing are a degreasing agent concentration of 10-15 mg/L, a pH of 8, and a reaction time of 50 minutes. The results of Shao Xuejun et al.'s study on the de spicing effect of chili powder soaked in different concentrations of NaOH solution showed that the ratio of chili powder to 15% NaOH solution was 1:9, and soaking at 90 degrees for 1.5 hours was the optimal operating condition for removing capsaicin from chili powder soaked in NaOH solution.
Content determination method
1. UV spectrophotometry
The concentration of chili red pigment is an important indicator of chili red pigment, which is mainly determined by measuring the color value of chili red pigment. The determination of the color value of red pigment is generally measured using a spectrophotometer. A standard for the color value of chili red pigment has been established domestically. The method used in GB10783-2008 is to first dilute chili red pigment with acetone, then measure its absorbance at the maximum absorption peak (460 nm) using a spectrophotometer, and calculate it using the following formula:

In the formula: E1% 1cm 460nm - the concentration of the tested sample is 1%, and the absorbance at the wavelength of 460nm is measured using a 1cm colorimetric dish
A - measured absorbance of the sample
F -- dilution factor
M -- sample mass, g
2. Thin layer chromatography (LTC)
Thin layer chromatography is a fast, effective, and relatively inexpensive analytical method. The unfolding principle is that the distribution coefficients of each component in the mixture are different between the two phases, resulting in a difference in the specific shift value (Rf) on the silica gel plate containing the unfolding agent, thus achieving the purpose of separation. It is widely used for qualitative analysis of pigments, as well as for preparative separation, purification, and semi quantitative analysis. The general method is to dilute the pigment with acetone, use a microcapillary tube to spot it on a silica gel plate, and then place the spotted thin plate in the prepared developing agent. The pigment will slowly unfold on the silica gel plate, and the chromatography will be terminated when the spots separate. The thin plate will be taken out and dried. Calculate the Rf value for thin-layer chromatography of the unfolding system.
3. Chromatographic analysis method
At present, the most widely used and suitable method for natural pigment analysis is high-performance liquid chromatography (HPLC), which has the advantages of high separation efficiency, fast analysis speed, small sample dosage, and accurate results. At the same time, unlike gas chromatography, which is limited by the boiling point and thermal stability of the sample, it can be used for the analysis and determination of chili red pigment.
The conditions for determining capsaicin using high-performance liquid chromatography are as follows: Shim pack CLC-SIM (M) column (150 min × 4.6 mm i.d., 5 μ m), mobile phase of n-hexane: acetone (v/v)=78:22, flow rate of 0.8 mL/min, detection wavelength of 475 nm, column temperature of 40 ℃.
stability
The so-called stability refers to whether the pigment maintains its original color in various possible environments, that is, whether it fades or changes color.
1. Factors affecting the stability of chili red pigment
(1) Illumination
Under indoor lighting, the stability is good, and after being placed for 4 weeks, the pigment does not fade. But when directly exposed to strong outdoor light, it is easy to fade.
(2) Temperature
Temperature has a certain impact on the red pigment in chili peppers. The higher the temperature, the more pigment is lost, mainly when heated above 70 ℃.
(3) PH value
Pigments have good acid and alkali resistance. The color remains stable and unchanged between pH 3 and 12.
(4) Solvent
Using equal volumes of 95% ethanol, ethyl acetate, peanut oil, and ether as solvents, dissolve equal amounts of chili red pigment. The experimental results show that the stability of chili red pigment varies greatly among different solvents. The order of stability from strong to weak is peanut oil (with a 60 day color loss rate of 29%), ether (with a 60 day color loss rate of 45%), ethyl acetate (with a 60 day color loss rate of 89%), and ethanol (with a 30 day color loss rate of 89%). Peanut oil contains a large amount of unsaturated fatty acids, which are excellent antioxidants that can absorb ultraviolet light, prevent pigment oxidation and decomposition, and have significant color protection effects
(5) Metal ions
Cu2+and Fe2+have a significant destructive effect on capsaicin, while Sn2+and Al3+have an impact on the color value of the pigment at concentrations higher than 400ppm, while Fe3+, K+, Na+, and Mg2+have negligible effects on the pigment.
2. Measures to improve pigment stability
(1) Microcapsule Technology - Application of β - Cyclodextrin in Pigment Stability
Microcapsule granulation technology is a technique that encapsulates and seals solid, liquid, or gaseous substances in a microcapsule, making it a solid particle product. It can isolate the encapsulated material from the external environment, maximize the preservation of its original color, aroma, performance, and biological activity, and prevent the destruction and loss of nutrients.
The microencapsulation of capsaicin involves embedding a certain proportion of capsaicin with β - cyclodextrin and other wall materials in a certain proportion of acetone ethanol solution, followed by vacuum drying to obtain the sample. Microencapsulation improves the stability of pigments, thereby enhancing the quality of food and feed products, helping to save production costs and elevate product quality.
(2) Application of glucomannan in pigment stability
The main component of konjac flour is glucomannan, which is a high molecular weight compound composed of glucose and mannan connected by β -1,4 glycosidic bonds and has certain biological activity. Not only does it have high viscosity and strong swelling ability, but it also has film-forming properties. By using this characteristic, a certain proportion of chili red pigment is mixed with konjac glucomannan in acetone ethanol solution and vacuum dried to obtain samples, which can improve the stability of the pigment, thereby improving the quality of food and beverage products, helping to save production costs and improve product quality.
(3) Solidify liquid chili red pigment
Solid chili red pigment has improved to varying degrees in terms of photostability, thermal stability, and stability to oxygen in the air compared to liquid chili red pigment, and is beneficial for the production, transportation, storage, and application of chili red pigment. So it is considered feasible to solidify liquid chili red pigment.
(4) Disesterification of chili red pigment
(5) Application of antioxidants
At present, there are various types of antioxidants used in food, among which metal ion chelating agents and oxygen scavengers are the most commonly used in enhancing pigment stability.
application
1. Application in medicine
(1) Natural food colorants are widely used in pharmaceuticals, such as coloring tablets, liquid oral liquids, powdered oral medicines, and health products such as medication cloths. They are also used for coloring various liquid medicines and for the red, yellow, green, and other colors on the outer layer of various pills and tablets. Medication is for treating diseases, and its color should not affect people's health.
(2) As an antioxidant, capsanthin in paprika red pigment for preventing atherosclerosis is a kind of carotenoid and also a popular antioxidant at present. Oxidation is related to chronic diseases, cancer, and aging of the body. Many experimental results have shown that various antioxidants have a certain degree of anti-cancer effect, and many spicy loving ethnic groups, such as Southeast Asia and India, have a lower probability of developing cancer than Western countries. Antioxidants can also prevent low-density lipoprotein from being oxidized into harmful lipids, so carotenoids, a powerful antioxidant in vegetables such as peppers and carrots, can prevent atherosclerosis
(3) The beta carotene in chili red pigment can prevent the formation of a particularly harmful low-density lipoprotein in the human body, as low-density lipoprotein can disrupt the arrangement of cells on the blood vessel wall and accelerate the formation of blood clots. Therefore, it has a certain effect on preventing and treating arteriosclerosis and malignant development. Meanwhile, for all cancer patients, those with low concentrations of berberine and low VA in their bodies have twice the risk of developing cancer as those with normal concentrations. Therefore, many spicy ethnic groups, such as those in Southeast Asia and India, have a lower risk of developing cancer compared to Western countries. Chili red pigment also has certain health benefits
2. Its role in preventing radiation
The research report shows that spices can protect the DNA of cells from radiation damage, especially against gamma ray damage, and spices have the most significant protective effect. Chili red pigment is derived from chili peppers and is a type of spice. Indian researchers compared various spices to understand the protective effects of various spices such as chili, black pepper, curry, curcumin, etc. against radiation, and found that the protective effect of chili pigment was the most significant.
3. Application in cosmetics
In recent years, the "naturalization" and "health preservation" of cosmetics have become popular, which also involves the use of pigments. The color of cosmetics (such as lipstick, rouge, etc.) plays an important role and has a direct impact on the human body, especially on frequent users (such as artists). Currently, there are a few trial products of natural pigments available. In addition, the pigments in daily necessities cannot be ignored, such as soap, detergent, shampoo, etc., which also need to turn to natural food pigments.
4. Application in food
According to China's Food Hygiene Law, this product complies with the national GB2760-86 standard and can be used as an edible red pigment. It can be used in the processing of oily foods, sauces, aquatic products, vegetable products, jelly, ice cream, cream, margarine, cheese, salads, sauces, rice products, baked goods, and other food processing. Chili red pigment is widely used as a natural food additive in the United States, United Kingdom, Canada, Japan, Spain, Mexico, and Southeast Asian countries.
5. Application in simulated food
Due to its bright color, high color value, strong coloring power, safety and non toxicity, high stability, light resistance, heat resistance, acid and alkali resistance, this product can effectively extend the shelf life of simulated food. Moreover, it has a wide range of sources and is inexpensive, making it an ideal natural edible pigment in simulated food.
6. Application in feed
The combination of capsaicin products and lutein products has a more significant effect.
Purpose:
Suitable for food processing such as beverages, ice cream, margarine, meat products, etc. It can also be used for coloring cosmetics and pharmaceuticals