Paprika oleoresins

Paprika oleoresin (EEC No. E 160c) is the combination of davor and color principles obtained by extracting paprika with any one or a combination of approved solvents acetone, ethyl alcohol, ethylene dichloride, hexane, isopropyl alcohol, methyl alcohol, methylene chloride, and trichloroethylene. Depending on their source, paprika oleoresins are brown—red, slightly viscous, homogeneous Hquids, pourable at room temperature, and containing 2—5% sediment. 

The oleoresins are available in various standardized forms in which 1 kg of oleoresin is equal to 10—30 kg of paprika. Paprika oleoresins are typically standardized by dilution with vegetable oil or mono- or diglycerides. 

Paprika oleoresin colors, oil- E 160c or water-soluble... 

Fletcher, D.L. and Halloran, H.R., An evaluation of commercially available marigold concentrate and paprika oleoresin on egg yolk pigmentation. Poultry ScL, 60, 1846, 1981. 

Paprika, powdered spice, orange-red, paprika oleoresin as food colorant... 

The natnral colorants used often for bakery products are annatto extract or annatto plus turmeric blends (0.02 to 0.06 %) to obtain yellow-orange shades. Crackers are colored with annatto extract, turmeric and paprika oleoresins, or caramel. Turmeric may be used also in combination with FD C colorants. 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

The optimal extraction pressure for producing paprika oleoresin should be 350 to 500 bar. Higher pressures extract too rapidly the fatty oil, which acts as an entrainer for the pigments. Below 300 bar, the solubility of the pigments is too small, and mainly the fatty oil is extracted. 

Exempt colors do not have to undergo formal FDA certification requirements, hut are monitored for purity. The colorants exempt from FD C certification are annatto extract, /i-carolene, beet powder, 0-apo—8 -carntenol. canlhaxanthin. caramel, carmine, carrot oil. cochineal extract, cottonseed Hour, ferrous gluconate, fruit juices, grape skin extract, paprika, paprika oleoresin. riboflavin, saffron, titanium dioxide, turmeric, turmeric oleoresin. ultramarine blue, and vegetable juices. See also Colorants (Foods). 

Lemos, A.L.D.C., Rusig, O. and Carvalho, P.R.N. (1993) Evaluation of different solvents for paprika oleoresin extraction. Arquivos de Biologia e Tecnologia 36(4), 659-667. 

Improved stability of lipophilic bioactives may be obtained by tailoring the interfacial membranes of oil droplets. Rosenberg and Lee (2004) coated a primary whey protein-based oil-in-water emulsion containing paprika oleoresin (as the model core) with calcium alginate to enhance the stability and control the core release. 

Figure 3.70 demonstrates impressively the extraordinary protecting power of rosemary extract [4]. A desodourized C02-extract from rosemary has been tested for the colour stabilization of carotenoids (i.e. paprika oleoresin). Fig. 3.70 shows the colour deterioration of stabilized versus unstabilized paprika oleoresin. For this test the carotenoids have been exposed to energetic radiation of 366 nm at ambient temperature. The colour units were measured as function of the radiation time. It is obvious that the colour reduction of the stabilized product (A) is almost 10 times slower compared to the unstabilized product (B). 

Fig. 3.70 Colour decrease of Paprika oleoresin when exposed to radiation of366 nm at 20°C...

Paprika oleoresin (E 160(c)) is an orange-red oil-soluble extract from sweet red peppers Capsicum annum. The major coloring compounds are xanthophylls cap-santhin (Formula 9.8), capsorubin as their dilaurate esters, and P-carotene. The presence of characteristic flavoring and spicy pungency components limits application of this extract in foodstuffs. 

D. R. Gere, Separation of Paprika Oleoresins and Associated Carotenoids by Supercritical Fluid Chromatography, Hewlett-Packard AppHcation Note AN 800-5, Avondale, Pennsylvania, USA, (1983). 

MiNGUEZ-MOSQUERA MI and perez-gAlvez A. 1998. Color qnahty in paprika oleoresins. J. Agric. Food Chem. 46 5124-5127. 

Capsanthin (16) and capsorubin (16a), the colourants in paprika oleoresin, although not produced by commercial synthesis have been prepared in the course of carotenoid studies (ref. 58). Capsanthin has been synthesised from p-citraurin ( 3-hydroxy-p-apo-8 -carotenal ) which is available from zeaxanthin (3R, 3R )-p-carotene-3,3 -diol), by oxidation with potassium permanganate (ref. 59). 

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