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<p>The supercritical-CO₂ anti-solvent (SAS) process was employed to co-precipitate ethanolic extract of red habanero chili pepper (HEE) with polyvinylpyrrolidone (PVP), aiming to produce microparticles. HEE was obtained using ethanol as a solvent through ultrasound-assisted extraction. A Box–Behnken design evaluated the effects of pressure (80–160&#xa0;bar), temperature (35–55&#xa0;°C) and HEE solids/PVP mass ratio (1/1–1/3) on particle morphology, yield and capsaicinoids retention. Resulting microparticles exhibited median diameters range (d50) from ∼2&#xa0;µm to 390&#xa0;µm, and their total capsaicinoids content varied between 3.7 and 106.8&#xa0;mg/g. Pressure was identified as the most significant variable influencing yield and particle formation, while PVP ratio strongly affected capsaicinoids retention and size distribution. At 120&#xa0;bar, 45&#xa0;°C, 1/2 HEE solids/PVP the SAS method process produced spherical or near-spherical particles with uniform morphology and significant capsaicinoids load (101&#xa0;mg TC/g), 17% yield. These findings demonstrate that SAS co-precipitation with PVP is a viable strategy for converting chili-pepper extracts into microparticulate products suitable for food, nutraceutical, or pharmaceutical applications.</p>

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Box-Behnken Design of Co-precipitation of Habanero Chili Pepper (Capsicum chinense) Ethanolic Extract and Polyvinylpyrrolidone by CO2 Supercritical Antisolvent

  • 期刊论文

  • 发表日期：

    2026年5月12日

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  • José Arturo Olguín-Rojas,
  • María del Cisne Guaman-Balcazar,
  • Antonio Montes,
  • Clara Pereyra,
  • Miguel Palma,
  • Miguel Ángel García-Alvarado,
  • Gerardo F. Barbero,
  • Guadalupe del Carmen Rodríguez-Jimenes

摘要

The supercritical-CO₂ anti-solvent (SAS) process was employed to co-precipitate ethanolic extract of red habanero chili pepper (HEE) with polyvinylpyrrolidone (PVP), aiming to produce microparticles. HEE was obtained using ethanol as a solvent through ultrasound-assisted extraction. A Box–Behnken design evaluated the effects of pressure (80–160 bar), temperature (35–55 °C) and HEE solids/PVP mass ratio (1/1–1/3) on particle morphology, yield and capsaicinoids retention. Resulting microparticles exhibited median diameters range (d50) from ∼2 µm to 390 µm, and their total capsaicinoids content varied between 3.7 and 106.8 mg/g. Pressure was identified as the most significant variable influencing yield and particle formation, while PVP ratio strongly affected capsaicinoids retention and size distribution. At 120 bar, 45 °C, 1/2 HEE solids/PVP the SAS method process produced spherical or near-spherical particles with uniform morphology and significant capsaicinoids load (101 mg TC/g), 17% yield. These findings demonstrate that SAS co-precipitation with PVP is a viable strategy for converting chili-pepper extracts into microparticulate products suitable for food, nutraceutical, or pharmaceutical applications.