EFECTO DE PRE-TRATAMIENTO DE LA HARINA DE CHILE DE ÁRBOL (CAPSICUM ANNUUM) CON LAS ENZIMAS PECTINASA, CELULASA, HEMICELULASA EN PROCESO DE EXTRACCION

Abstract

Oleoresins that are obtained from chili peppers are classified according to their components; those obtained from pimiento are of great interest due to their high-content of carotenoids. In this work, oleoresins were obtained by a two-step solvent extraction plus an enzymatic treatment to chili flour. The first step solvent-extraction is carried out by a mixture of solvents in order to obtain capsaicin-free flour; in the second step, extraction with hexane produces carotenoids-rich oleoresin. In order to maximize carotenoid extraction, an enzymatic treatment with cellulase, pectinase and hemicellulase was carried out. This treatment is intended to hydrolyze the cell wall. To assess the process viability, the enzymatic treatment was performed before and after the first solvent extraction. Carotenoids concentration was determined according to the Mexican Standard NOM-119-SSA1-1994. Subsequently the scale-up to pilot plant was done, including the enzymatic pre-treatment with the purpose of choosing the equipment to define the project engineering into the obtaining of pigments and finally its own simulation. Keywords: Carotenoids, enzymes, extraction, Capsicum annuum.