Industrial use of pepper (Capsicum annum L.) derived products : technological benefits and biological advantages

Abstract

In pursuit of new bioactive compounds and natural ingredients for agro-food, cosmetic and pharma industrial uses, as replacements for synthetic compounds and also for the valorisation of crop plant’s by-products, the recovery of pepper (Capsicum annum, L.) bioactive compounds represent an interesting strategy to develop new products for the industry. Besides, being used as a condiment, providing characteristic of pungency, colour and flavour, the new pepper-derived ingredients may be used in preservation and extension of lifespan of industrial products, as well as additives or technological ingredients with antioxidant and antimicrobial activities. Moreover, the applicability of the new products in pharmaceutical formulas for treating certain inflammatory and pain-related conditions is also a possibility, since pepper fruits mainly contain capsaicinoids, carotenoids, phenolic compounds, vitamin C and A, and minerals, such as iron and calcium, with health-promoting potential. Further studies on appropriate extraction protocols, stability, safety and bioactivity are key to provide with novel and promising pepper ingredients for foods, cosmetics, and pharmaceutical applications.