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7735037 
Journal Article 
Extraction of Capsicum annuum Oleoresin by Maceration and Ultrasound-Assisted Extraction: Influence of Parameters and Process Modeling 
Fernandez-Ronco, MP; Gracia, I; de Lucas, A; Rodriguez, JF 
2013 
Yes 
Journal of Food Process Engineering
ISSN: 0145-8876 
WILEY 
HOBOKEN 
36 
3 
343-352 
English 
WOS:000319920800010 
The use of oleoresin as natural colorant is widely used in daily food and beverages. However, there is still a lack of information about the solid-liquid extraction process to obtain this oily extract from sweet paprika. The effects of different operating variables, such as extraction technique, temperature, powder-to-solvent ratio and type of solvent on oleoresin extraction, were investigated through experiments and the leaching process was theoretically modeled. The results indicated that although extraction yields are not affected by the extraction technique, ultrasound-assisted extraction reduces the extraction time required to achieve them. Hexane as solvent and 298 K were the conditions to reach higher coloring capacities of the extracted oleoresins and, thus, they were selected to model the process. Calculations report a powder-to-solvent ratio of 1:4.3 to obtain the maximum oleoresin recovery (84 wt %) in one single contact stage. © 2012 Wiley Periodicals, Inc.