Open Access
E3S Web Conf.
Volume 78, 2019
2018 International Seminar on Food Safety and Environmental Engineering (FSEE 2018)
Article Number 02009
Number of page(s) 4
Section Food Safety, Extraction and Food Engineering
Published online 15 January 2019
  1. Guoqing Huang, Zhen zhen Xu, et al. Study on the preparation of O/W Paprika red pigment emulsion. China food additives, 1 (2016). [Google Scholar]
  2. Janiszewska-Turak E, Pisarska A, Królczyk J B. Natural food pigments application in food products. 10(2016). [Google Scholar]
  3. Weissenberg, M. Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red peppers (Capsicum annuum L.), paprika and oleoresin. J of Chromatography A 757(1997). [CrossRef] [Google Scholar]
  4. Mendozasánchez, Liliana G, et al. Propiedades fisicoquímicasy antioxidant esdel chile jalapeño (Capsicum annuum var. annuum) durante almacenamiento. Revista Chapingo Serie Horticultura 21(2015). [Google Scholar]
  5. W Warsi, A Guntarti. Antioxidant activity of methanolic extract from yellow paprika (Capsicum annuum, L.) by DPPH radical scavenging method. Pharmaciana,7(2017) [CrossRef] [Google Scholar]
  6. Zhang, Xia, W. E. Zhao, and L. Hu. Carotenoids inhibit proliferation and regulate expression of peroxisome proliferators-activated receptor gamma (PPARγ) in K562 cancer cells. Archives of Biochemistry & Biophysics 512(2011). [CrossRef] [Google Scholar]
  7. Molnár, J, et al. Putative supramolecular complexes formed by carotenoids and xanthophylls with ascorbic acid to reverse multidrug resistance in cancer cells. Anticancer Research 32(2012). [Google Scholar]
  8. Han, Byunghoon. Functional food and pharmaceutical compositions for anti-obesity comprising capsanthin and fatty-acyl ester of capsanthin having anti-adipogenic activity. (2012). [Google Scholar]
  9. Yawen Wei, Lingxia Le. Research Progress on Extraction Methods and Application of Capsanthin. China Condiment, 8(2017). [Google Scholar]
  10. Santamaría, R. I, et al. Selective enzyme-mediated extraction of capsaicinoids and carotenoids from chili guajillo puya (Capsicum annuum L.) using ethanol as solvent. Journal of Agricultural & Food Chemistry 48 (2000). [Google Scholar]
  11. Jianglong Wang. Study on Extraction of capsicum red pigment from red pepper. Shihezi University, (2015). [Google Scholar]
  12. Fernández-Ronco, María P., et al. Extraction of Capsicum annuum Oleoresin by Maceration and Ultrasound-Assisted Extraction: Influence of Parameters and Process Modeling. Journal of Food Process Engineering 36 (2013). [Google Scholar]
  13. Liye Liu, Fangli Zhong. Study on Extraction of Capsanthin by Microwave Assisted Method. Liaoning Chemical Industry, 11 (2015). [Google Scholar]
  14. Fernández-Ronco, M. P., et al. Supercritical fluid fractionation of liquid oleoresin capsicum: Statistical analysis and solubility parameters. Journal of Supercritical Fluids 54 (2010). [CrossRef] [Google Scholar]
  15. Aguiar, Ana Carolina De, et al. Encapsulation of pepper oleoresin by supercritical fluid extraction of emulsions. Journal of Supercritical Fluids 112(2016). [CrossRef] [Google Scholar]
  16. WANG Hong, XU Man xu. Optimization of Extraction TechnoIogy for Red Pigment of Capsicum by SubcriticaI Water. China Condiment, 12(2016). [Google Scholar]
  17. Shufen li, zhognyi jiang. Separation engineering of pharmaceutical industry. Chemical Industry Press, (2004). [Google Scholar]
  18. Zhaoxia wang. Separation of capsicum red pigment from capsaicin and development of technological process. Lanzhou University, (2008). [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.