Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers
Open accessAbstract
Peppers of the Capsicum genus have a rich nutritional composition and are widely consumed worldwide. Thus, they find numerous applications in the food, pharmaceutical and cosmetic industries. One commercial application is oleoresin production, a nonpolar fraction rich in bioactive compounds, including capsaicinoids and carotenoids. Among the technologies for pepper processing, special attention is given to supercritical fluid technologies, such as supercritical fluid extraction (SFE) with pure solvents and CO2 plus modifiers, and SFE assisted by ultrasound. Supercritical fluid-based processes present advantages over the classical extraction techniques like using less solvents, short extraction times, specificity and scalability. In this review, we present a brief overview of the nutritional aspects of peppers, followed by studies that apply supercritical fluid technologies to produce extracts and concentrate bioactives, besides oleoresin encapsulation. Furthermore, we present related phase equilibrium, cost estimation, and the gaps and needs for the full use of peppers from a sustainable perspective.
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Modulation of process conditions, mainly temperature and pressure, allows supercritical CO2 to solubilize different compounds, resulting in selectivity.
“Therefore, the modulation of process conditions, mainly temperature and pressure, allow the supercritical CO2 to solubilize different compounds [65], resulting in selectivity.”
From Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications (2023) · cites this paper as [65]
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Nishino, A., Ichihara, T., Takaha, T., Kuriki, T., Nihei, H., Kawamoto, K., Yasui, H., & Maoka, T. (2015) · Journal of Oleo Science · doi:10.5650/jos.ess15118 · Cited by 29 · cited 1×
“Carotenoids showed excellent antioxidative (Matsufuji, Nakamura, Chino & Takeda, 1998; Nishino et al., 2015) and anticancer (Deli et al.”
BackgroundFernández-Ronco, M. P., Ortega-Noblejas, C., Gracia, I., de Lucas, A. D., García, M. T., & Rodríguez, J. F. (2010) · doi:10.1016/j.supflu.2010.03.011 · Cited by 28
Phase equilibrium for capsaicin + water + ethanol + supercritical carbon dioxide
Duarte, C., Crew, M., Casimiro, T., Aguiar-Ricardo, A., & da Ponte, M. D. (2002) · doi:10.1016/s0896-8446(01)00114-0 · Cited by 28
Evolution of Capsaicinoids in Peter Pepper (Capsicum annuum var. annuum) During Fruit Ripening
Barbero, G., de Aguiar, A. C. D., Carrera, C. A., Olachea, Á., Ferreiro-González, M., Martínez, J., Palma, M., & Barroso, C. (2016) · Chemistry and Biodiversity · doi:10.1002/cbdv.201500503 · Cited by 27
Self-citationViganó, J., & Martínez, J. (2015) · Food and public health · doi:10.5923/j.fph.20150505.03 · Cited by 27 · cited 3× · see citing works
“However, water and ethanol have been increasingly employed in the extraction of polyphenols, such as flavonoids and phenolic acids (Viganó & Martinez, 2015).”
BackgroundMethodInfluentialSelf-citationTepić, A., Zeković, Z. P., Kravić, S., & Mandić, A. (2009) · CyTA - Journal of Food · doi:10.1080/19476330902940382 · Cited by 27 · see citing works
Venturi, F., Sanmartin, C., Taglieri, I., Andrich, G., & Zinnai, A. (2017) · Applied Sciences · doi:10.3390/app7040361 · Cited by 25 · see citing works
Li, G.-L., Song, C.-H., You, J.-M., Sun, Z.-W., Xia, L., & Suo, Y. (2011) · doi:10.1111/j.1365-2621.2010.02441.x · Cited by 25 · cited 1×
“…Received 25 October 2021; Received in revised form 19 January 2022; Accepted 21 January 2022 Food Chemistry: X 13 (2022) 100228 conditions (Luo, Peng & Li, 2011; Reyes-Escogido, Gonzalez-Mondragon & Vazquez-Tzompantzi, 2011).”
Kwon, K.-T., Uddin, M. S., Jung, G., Sim, J.-E., Lee, S.-M., Woo, H., & Chun, B.-S. (2011) · doi:10.1007/s11814-010-0515-x · Cited by 24
Reisolation of Carotenoid 3,6-Epoxides from Red Paprika (Capsicum annuum)
Deli, J., Molnar, P., Matus, Z., Tóth, G., & Steck, A. (1996) · doi:10.1002/hlca.19960790516 · Cited by 23
Liu, L., Ding, C., Tian, M., Yi, D., Wang, J., Zhao, J., Hu, Y., & Wang, C. (2018) · Food Research International · doi:10.1016/j.foodres.2018.10.015 · Cited by 23 · cited 1× · see citing works
“, 2018), anti-obesity effect (Joseph, Johannah, Kumar, Syam, Maliakel & Krishnakumar, 2020), the ability to improve glucose metabolism (Kwon et al., 2013; Liu et al., 2019), to increase body temperature and oxygen consumption in humans (Ohnuki, Haramizu, Watanabe, Yazawa & Fushiki, 2001; Ohyama, Nogusa, Shinoda, Suzuk…”
BackgroundA “Green” Extraction Protocol to Recover Red Pigments from Hot Capsicum Fruit
Richins, R., Hernández, L., Dungan, B. N., Hambly, S., Holguin, F., & O'Connell, M. (2010) · doi:10.21273/hortsci.45.7.1084 · Cited by 22
A glimpse of the world trade in Capsicum
Thampi, P. (2003) · doi:10.1201/9780203381151-9 · Cited by 22 · cited 2×
“Capsicum peppers and its main bioactive compounds Peppers of the genus Capsicum are annual herbaceous plants belonging to the Solanaceae family, predominantly cultivated in warm climate regions such as Asia, tropical and subtropical Africa, northern America and central and southern Europe (Thampi, 2003).”
BackgroundMeasurement and modeling of the high-pressure phase equilibria of CO2-Oleoresin Capsicum
Fernández-Ronco, M. P., Gracia, I., de Lucas, A. D., & Rodríguez, J. F. (2011) · doi:10.1016/j.supflu.2011.02.010 · Cited by 21
Farahmandfar, R., Asnaashari, M., & Sayyad, R. (2017) · doi:10.1080/0972060x.2017.1280420 · Cited by 20
Aguiar, A. C., Paula, J., Mundo, J., Martínez, J., & Mcclements, D. (2021) · doi:10.1111/jfpe.13660 · Cited by 18
Self-citationYan, R.-W., Zhao, L., Tao, J.-F., Zou, Y., & Xu, X.-J. (2018) · The Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8736 · Cited by 18
Elizalde-Solís, O., & Galicia-Luna, L. A. (2006) · doi:10.1021/ie060284h · Cited by 17
Akbaş, E., Soyler, U. B., & Oztop, M. (2018) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-018-2901-5 · Cited by 16
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Salgın, U., Üstün, A., Mehmetoglu, U., & Çalımlı, A. (2005) · doi:10.1002/jctb.1114 · Cited by 9
Mendes, N. D. S., Coimbra, P. P. S., Santos, M. C. B., Cameron, L., Ferreira, M. S. L., Buera, M. D. P., & Gonçalves, É. C. A. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109292 · Cited by 8
Advances and Perspectives of Supercritical Fluid Technology
Caputo, G., Gracia, I., Saldaña, M. D. A., & Galia, A. (2013) · Journal of Chemistry · doi:10.1155/2013/243653 · Cited by 7 · see citing works
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Application of supercritical fluid extraction for spices and herbs with pressures up to 800 bar
Lack, E., & Seidlitz, H. (1996) · doi:10.1016/s0921-8610(96)80044-6 · Cited by 3 · cited 1×
“sweet Aroma and colour fractions CO2 SFE in two stages: 500 to 700 bar/60 C Lack and Seidlitz (1996)”
Background
Flagged first, then by citations
4 of the 114 references couldn’t be matched to a known paper.
Research works printed but not linked: 1
- Molnár J. Serly J. Pusztai R. Vincze I. Molnár P. Horváth G. … Nishino H. Putative Supramolecular Complexes Formed by Carotenoids and Xanthophylls with Ascorbic Acid to Reverse Multidrug Resistance in Cancer Cells Anticancer Research 32 2012 507 517 22287739
Cited by
Sorted by citations
Nayak, N., Bhujle, R. R., Gowda, N. A. N., Chakraborty, S., Siliveru, K., Subbiah, J., & Brennan, C. S. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e30921 · Cited by 79 · see citing works
“Supercritical fluid extraction (SFE) can use a variety of solvents, including carbon dioxide, nitrous oxide, ethane, propane, n-pentane, ammonia, fluoroform, sulfur hexafluoride, and water [159].”
Backgroundde Aguiar, A. C., Vardanega, R., Viganó, J., & Silva, E. K. (2023) · Molecules · doi:10.3390/molecules28093849 · Cited by 51 · see citing works
“Therefore, the modulation of process conditions, mainly temperature and pressure, allow the supercritical CO2 to solubilize different compounds [65], resulting in selectivity.”
BackgroundMethodInfluentialSelf-citationRodriguez–Amaya, D. B., Esquivel, P., & Meléndez‐Martínez, A. J. (2023) · Foods · doi:10.3390/foods12224080 · Cited by 73 · see citing works
“The concentration of carotenoids in the particles remained constant throughout the 49 days of storage at 5 and 25 ◦ C. De Aguiar et al. [47] reviewed the application of supercritical fluid technologies to Capsicum peppers and derived products, including oleoresin.”
BackgroundModern Techniques for Flavonoid Extraction—To Optimize or Not to Optimize?
Jurinjak Tušek, A., Šamec, D., & Šalić, A. (2022) · Applied Sciences · doi:10.3390/app122211865 · Cited by 49 · see citing works
Wang, J.-R., Wu, X., Cui, C., & Bi, J. (2024) · Food Chemistry X · doi:10.1016/j.fochx.2024.101337 · Cited by 20 · see citing works
“…aldehyde and trans-2-hexenal as a saturated aldehyde, which are the key natural aroma components in fresh peach; these compounds were not detected in dried apple slices, consistent with previous research showing upon drying of bell peppers (De Aguiar et al., 2022), and mango (Bonneau et al., 2016).”
ResultAnthocyanin Extraction from Black Carrot: Health Promoting Properties and Potential Applications
Saini, A., Hamid, Shams, R., Dash, K., Shaikh, A. M., & Kovács, B. (2024) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2024.101533 · Cited by 24
Anticancer Activity of Region B Capsaicin Analogs
Brown, K., Modi, K. J., Light, R. S., Cox, A., Long, T., Gadepalli, R. S., Rimoldi, J., Miles, S. L., Rankin, G., Valentovic, M., et al. (2023) · Journal of Medicinal Chemistry · doi:10.1021/acs.jmedchem.2c01594 · Cited by 20 · see citing works
A deep dive into herbal extraction: Techniques, trends, and technological advancements
Ahmed, S., Alsharif, K. F., Aschner, M., Alzahrani, K. J., Akkol, E. K., Türkcanoğlu, E. G., & Khan, H. (2025) · South African Journal of Botany · doi:10.1016/j.sajb.2025.11.005 · Cited by 20 · see citing works
Costa, J., Sepúlveda, M., Gallardo, V., Cayún, Y., Santander, C., Ruíz, A., Reyes‐Díaz, M., Santos, C., Cornejo, P., Lima, N., et al. (2022) · Microorganisms · doi:10.3390/microorganisms10122387 · Cited by 20 · see citing works
“5 ◦C, and this compound is soluble in dimethyl sulfoxide [30,55].”
BackgroundOlguín-Rojas, J. A., Vázquez‐León, L. A., Palma, M., Fernández-Ponce, M. T., Casas, L., Barbero, G. F., & Rodrı́guez-Jimenes, G. C. (2024) · Agronomy · doi:10.3390/agronomy14040660 · Cited by 22 · see citing works
Preparation, pungency, and bioactivity of capsaicin: a review
Zhang, Q., Huang, S., Soladoye, O. P., Zhang, Y., & Fu, Y. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17291 · Cited by 16
Kostrzewa, D., Mazurek, B., Kostrzewa, M., & Jóźwik, E. (2023) · Molecules · doi:10.3390/molecules28145438 · Cited by 16 · see citing works
“offers great potential as a source for the extraction of substances with desirable properties [1].”
BackgroundHayder, A., Mazhkoo, S., Patel, V., Norouzi, O., Santos, R. M., & Dutta, A. (2025) · Waste and Biomass Valorization · doi:10.1007/s12649-025-02946-5 · Cited by 11 · see citing works
Hong, L., Wang, Y., Wang, S., Xiong, Y., Xu, B., Chen, Q., Yang, Y., Ding, M., Wang, H., & Yang, W. (2024) · Journal of Separation Science · doi:10.1002/jssc.70040 · Cited by 8 · see citing works
Alfaro-Corres, A. E., González-Mendoza, D., Ruíz-Sánchez, E., Catzim, C. E. A., Valdez, B. S., Gutiérrez-Miceli, F. A., Reyes-Ramírez, A., & Pierre, J. F. (2023) · JOURNAL OF RENEWABLE MATERIALS · doi:10.32604/jrm.2023.031129 · Cited by 8 · see citing works
“Pepper fruits are rich in phytochemicals such as vitamins, capsaicinoids, carotenoids, and polyphenols, highly valued in human nutrition and the food industry [1,2].”
BackgroundGhafoor, K., Sarker, M. Z. I., Juhaimi, F. A., Ahmed, I. A. M., Babiker, E. E., Alkaltham, M. S., & Almubarak, A. K. (2023) · Foods · doi:10.3390/foods12040847 · Cited by 10 · see citing works
“Moreover, the modern methods may yield extracts containing more contents or the variety of bioactive compounds, and hence, such extracts may be utilized in food and nutraceutical products [4].”
BackgroundMethodKsh, V., Anand, V., Rana, V., Mishra, J., Varghese, E., Upadhyay, N., & Kaur, C. (2023) · Chemické zvesti · doi:10.1007/s11696-023-02974-2 · Cited by 6
Anthero, A. G. D. S., Hogg, B., Ryan, S., O'Neill, G., Hubinger, M., & Celayeta, J. F. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116507 · Cited by 5
Self-citationYang, S.-N., Wang, X., Huang, X., Liao, X.-J., & Xu, Z.-Z. (2024) · European Food Research and Technology · doi:10.1007/s00217-024-04541-9 · Cited by 5
“Various methods have been employed for capsanthin extraction, including maceration extraction, ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction [6–8].”
Lyu, S., Wang, H.-R., & Ma, T.-J. (2023) · Molecules · doi:10.3390/molecules28124853 · Cited by 5 · see citing works
“However, from the perspectives of extraction efficiency, product purity and solvent residue problems, SF-CO2 extraction technology has the advantages of easy operation, low energy consumption, high extraction efficiency and high product purity [12,13], and has been applied in the fields of biopharmaceuticals and food,…”
BackgroundLarocca, V., Trupo, M., Martino, M., Ambrico, A., Magarelli, R., & Molino, A. (2026) · Molecules · doi:10.3390/molecules31040715 · Cited by 4
“The major peaks were identified by comparing the recorded spectra with the literature data [64].”
Chaudhary, S., Kharlyngdoh, E., Singh, H. K., Mavani, A., Singh, O. S., Pathaw, N., Shukla, J. K., Somkuwar, B. G., Sharma, N., Mukherjee, P. K., et al. (2025) · Natural Product Research · doi:10.1080/14786419.2025.2450220 · Cited by 4
Anthero, A. G. D. S., Bonetti, C. I., Bracht, L., Cazarin, C., & Hubinger, M. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114932 · Cited by 4
Self-citationMicroencapsulation of Capsicum and its derivatives compounds by spray-drying: A review
Anthero, A. G. D. S., Consoli, L., Celayeta, J. F., Cazarin, C., & Hubinger, M. (2025) · Heliyon · doi:10.1016/j.heliyon.2025.e43496 · Cited by 3
Self-citationOke, E. O., Ajala, O. O., Nnabodo, D., Adeyi, O., Salam, K. K., Chimaobi, K. O., & Oke, F. (2025) · Chemical engineering research & design · doi:10.1016/j.cherd.2025.10.007 · Cited by 2
Olguín-Rojas, J., Balcázar, M. D. C. G., Montes, A., Pereyra, C., Palma, M., García-Alvarado, M. A., Barbero, G., & Rodríguez-Jimenes, G. D. C. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04384-0 · Cited by 1
“Under the conditions evaluated, when the PVP concentration was 1/2, it was possible to encapsulate the TC present in the ethanolic extract of habanero pepper, thus avoiding its entrainment by the CO 2 -EtOH mixture (De Aguiar et al., 2022).”
Multispectral imaging for zeaxanthin content in the exocarp of chili peppers
Liang, W., Gao, W., Lv, X., Zhao, J.-X., Tian, X., Di, S., Li, Q., Zhang, D., Luo, S.-X., & Chen, X.-P. (2026) · Food Chemistry: X · doi:10.1016/j.fochx.2026.103992 · Cited by 1 · see citing works
“Its fruit is rich in carotenoids such as zeaxanthin and capsanthin (Ana Carolina Ana Carolina De Aguiar et al., 2022), and serves as a principal industrial raw material for zeaxanthin extraction.”
Lv, D., Zhang, C., Liu, G., Shen, J., & Tang, Z. (2026) · Processes · doi:10.3390/pr14152402
Chemical and Biocatalytic Synthesis of Capsaicinoids and Capsinoids: An Updated Review
Lu, G., Dai, J.-R., Ni, Z.-F., Qiao, Z., & Zheng, L. (2026) · Biomolecules · doi:10.3390/biom16070961
Li, Z., Tao, L., Liu, C.-L., Wu, D., Yang, M.-X., Qiao, Y., Zheng, G.-S., & Min, W. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105733
Nutritional, Functional, and Morphological Insights into a Heritage Durum Wheat of Campania
Meo, M. C. D., Licaj, I., Mandrone, V., Madera, J. R., Varricchio, R., Germinario, C., Rocco, M., Stilo, R., Vito, P., & Varricchio, E. (2025) · Agronomy · doi:10.3390/agronomy16010024
Zeitoun, R., Ismail, M., Hassanin, M., & Srour, T. (2023) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2023.229360.1126
“Application of these compounds into food could be a strategy to enhance food safety and quality due to their antioxidant, antimicrobial, flavor enhancer and color (Oswell et al ., 2018; Baenas et al ., 2019; Mei et al .,2019; De Aguiar et al .,2022).”
Background
- Authors
- De Aguiar, A. C., Viganó, J., da Silva Anthero, A. G., Dias, A. L. B., Hubinger, M. D., & Martínez, J.
- Affiliations
- Universidade Estadual de Campinas (UNICAMP) (BR)
- Venue
- Food Chemistry: X
- Publisher
- Elsevier BV
- Published
- 2022-03
- Volume
- 13
- Pages
- 100228
- ISSN
- 2590-1575 (ISSN-L)
- PMC
- PMC8808056
- OpenAlex
- W4206990351
- Cited by
- 45
- References
- 114
- Citations by year
- 2026: 5 · 2025: 7 · 2024: 11 · 2023: 19 · 2022: 3
- FWCI
- 2.91
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Food Chemistry X (publishedVersion, cc-by-nc-nd)
- PubMed Central (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- Arrow - TU Dublin (Technological University Dublin) (submittedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- National Council for Scientific and Technological Development (151005 / 2019-2, 306461/2017-0)
- Coordination of Higher Education Personnel Improvement
- State of Sao Paulo Research Foundation (2017/16903-0, 2019/10432-1, 2015/18119-0, 2018/02132-5)
- Topics
- Physical Sciences › Engineering › Biomedical Engineering › Phase Equilibria and Thermodynamics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Physical Sciences › Chemical Engineering › Catalysis › Ionic liquids properties and applications
- Keywords
- supercritical fluid extraction, supercritical carbon dioxide, ultrasound-assisted extraction, oleoresin, capsaicinoids, carotenoids, bioactive compounds, phase equilibria, sustainable food processing
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