Paprika extract (Extractive of paprika, paprika oleoresin)
Description
Natural color/flavor prepared from the ripe, dried fruits of Capsicum annuum (paprika) via solvent extraction of the lipid phase (oleoresin) and subsequent standardization. Delivers red–orange hue with sweet–spicy paprika character and low pungency (reduced capsaicinoids).
Formats: oil-dispersed oleoresin at various color strengths, water-dispersible emulsions, and encapsulated powders; recognized as E160c (paprika extract) in the EU.
Caloric value (per 100 g)
Key constituents
Carotenoids: capsanthin and capsorubin (primary color markers), plus β-carotene and zeaxanthin.
Volatiles: mild green/spicy paprika notes (reduced in highly concentrated color grades).
Capsaicinoids: low in “sweet” types; specified/controlled in “hot” variants.
Optional antioxidants for stability: tocopherols and rosemary extract.
Typical analytics: ASTA color units (tinctorial strength), HPLC profile for capsanthin/capsorubin, peroxide value, residual solvent within legal limits.
Production process
Raw material: dried, milled paprika selected for variety, carotenoid content, and absence of mycotoxins.
Extraction: food-grade solvent (e.g., hexane) or supercritical CO₂; solvent is then removed and the extract purified.
Standardization: adjust to target ASTA with edible vegetable oil (e.g., sunflower); prepare emulsions or encapsulated powders for aqueous systems.
Quality managed under GMP/HACCP with CCP on residual solvents, metals/mycotoxins, vehicle microbiology, and pack integrity.
Sensory and technological properties
Provides vivid red–orange color stable across food pH; sensitive to light, oxygen, and prolonged heat.
Lipophilic by nature (oleoresin); requires emulsification or encapsulation for water-based foods.
Stability improves with antioxidants, barrier packaging, and inert headspace.
Food uses
Processed meats (e.g., sausages, chorizo-style), snacks/seasonings, sauces, mayonnaise/dressings, processed cheese, bakery, ready meals; water-dispersible forms for soups/sauces and select beverages.
Indicative dosages: 20–200 ppm oleoresin (tune to ASTA and matrix); follow supplier color-strength guidance for powders/emulsions.
Nutrition and health
Negligible energy at use levels.
Supplies carotenoids with antioxidant capacity in vitro; health claims should not be assigned without authorization.
Low capsaicinoids → generally well tolerated; individual spice sensitivities are possible.
Lipid profile
Determined by the carrier oil (commonly sunflower/safflower). Typical pattern: predominance of **MUFA** (monounsaturated fatty acids, mainly oleic—often considered favorable/neutral for blood lipids) and **PUFA** (polyunsaturated fatty acids, mainly linoleic—beneficial when balanced), with lower **SFA** (saturated fatty acids, excess can raise LDL). Impact is minimal at flavor/color dosages.
Quality and specifications (typical topics)
ASTA color target (e.g., 40/80/160/200+).
Capsanthin/capsorubin by HPLC; residual solvents compliant; peroxide/TBA controlled.
Microbiology: low in oil matrices; pathogens absent/25 g.
Contaminants: aflatoxins/ochratoxin A, pesticides, and heavy metals within limits.
Labeling: declare E160c when used as a color; list antioxidants and carriers where present.
Storage and shelf-life
Store dark, in barrier containers (amber glass or lined metal) with nitrogen headspace, cool (≤10–15 °C).
Minimize air/light exposure; reclose promptly. Typical shelf-life 12–24 months (grade/pack dependent).
Allergens and safety
Paprika is not an EU major allergen; manage possible cross-contact in mixed facilities.
Control capsaicinoid level in “hot” grades; prefer “sweet” grades for children’s products.
Strict GMP/HACCP; CCP on solvents, oxidation, and foreign-body control.
INCI functions in cosmetics
Typical entries: Capsicum Annuum Fruit Extract / Paprika Oleoresin.
Roles: natural colorant, antioxidant/skin conditioning in specific products (respect use limits; assess sensitization).
Troubleshooting
Color fading: exposure to light/O₂/heat → increase antioxidants, upgrade pack and inerting; add part of the color post-cook.
Oil ring in aqueous foods: inadequate emulsification → use stabilized emulsions/encapsulates; optimize HLB and droplet size.
Hue shift to orange/brown: overprocessing/oxidation → reduce time/temperature; select higher-ASTA grades with better stability.
Unexpected heat: incoming lot richer in capsaicinoids → require specification, blend lots, retune dose.
Sustainability and supply chain
SC-CO₂ extraction is a green option; employ recyclable packaging, solvent/heat recovery, and effluent control to **BOD/COD** targets.
Full traceability under **GMP/HACCP**; prioritize suppliers with robust residue control and quality certifications.
Conclusion
Paprika extract is a versatile natural colorant that imparts red–orange hues and gentle paprika notes with minimal pungency. Color strength (ASTA), format (oleoresin/emulsion/encapsulate), and protection from light/oxygen govern stability, chroma, and batch-to-batch consistency in finished products.
Mini-glossary
ASTA — American Spice Trade Association color units quantifying tinctorial strength.
HPLC — High-performance liquid chromatography used to quantify capsanthin/capsorubin.
SC-CO₂ — Supercritical carbon dioxide: “green” solvent extraction with no organic solvent residues.
HLB — Hydrophilic–lipophilic balance guiding emulsifier selection.
E160c — Paprika extract: EU additive code for paprika color.
**MUFA** — Monounsaturated fatty acids (e.g., oleic): often favorable/neutral for blood lipids.
**PUFA** — Polyunsaturated fatty acids (e.g., linoleic): beneficial when balanced; more oxidation-prone.
**SFA** — Saturated fatty acids: excess intake may raise LDL cholesterol.
**GMP/HACCP** — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene/preventive systems with defined CCP.
**CCP** — Critical control point: step where a control prevents/reduces a hazard (e.g., residual solvents, oxidation).
**BOD/COD** — Biochemical/Chemical oxygen demand: indicators of wastewater impact from processing.
Paprika extract safety
Paprika extract studies
Studies
Paprika is rich in antioxidants (1), vitamins and minerals, especially vitamin C (2). It also has anti-inflammatory properties and can help promote heart health. It is used in traditional medicine to treat acne, joint inflammation and indigestion (3).
It must be consumed in moderation.
References_____________________________________________________________________
(1) Batiha GE, Alqahtani A, Ojo OA, Shaheen HM, Wasef L, Elzeiny M, Ismail M, Shalaby M, Murata T, Zaragoza-Bastida A, Rivero-Perez N, Magdy Beshbishy A, Kasozi KI, Jeandet P, Hetta HF. Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids. Int J Mol Sci. 2020 Jul 22;21(15):5179. doi: 10.3390/ijms21155179. PMID: 32707790; PMCID: PMC7432674.
Abstract. Pepper originated from the Capsicum genus, which is recognized as one of the most predominant and globally distributed genera of the Solanaceae family. It is a diverse genus, consisting of more than 31 different species including five domesticated species, Capsicum baccatum, C. annuum, C. pubescen, C. frutescens, and C. chinense. Pepper is the most widely used spice in the world and is highly valued due to its pungency and unique flavor. Pepper is a good source of provitamin A; vitamins E and C; carotenoids; and phenolic compounds such as capsaicinoids, luteolin, and quercetin. All of these compounds are associated with their antioxidant as well as other biological activities. Interestingly, Capsicum fruits have been used as food additives in the treatment of toothache, parasitic infections, coughs, wound healing, sore throat, and rheumatism. Moreover, it possesses antimicrobial, antiseptic, anticancer, counterirritant, appetite stimulator, antioxidant, and immunomodulator activities. Capsaicin and Capsicum creams are accessible in numerous ways and have been utilized in HIV-linked neuropathy and intractable pain.
(2) Zaki, N., Hakmaoui, A., Ouatmane, A., & Fernandez-Trujillo, J. P. (2013). Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times. Food Science and Technology, 33, 577-585.
Abstract. "La Niora" is a red pepper variety cultivated in Tadla Region (Morocco) which is used for manufacturing paprika after sun drying. The paprika quality (nutritional, chemical and microbiological) was evaluated immediately after milling, from September to December. Sampling time mainly affected paprika color and the total capsaicinoid and vitamin C contents. The commercial quality was acceptable and no aflatoxins were found, but the microbial load sometimes exceeded permitted levels.
(3) Meghvansi, M. K., Siddiqui, S., Khan, M. H., Gupta, V. K., Vairale, M. G., Gogoi, H. K., & Singh, L. (2010). Naga chilli: a potential source of capsaicinoids with broad-spectrum ethnopharmacological applications. Journal of ethnopharmacology, 132(1), 1-14.
Abstract. Capsicum species are not only cultivated as vegetable and condiment crops but are also incorporated into a number of medicinal preparations in the ancient literature around the world. ‘Naga chilli’ or ‘Bhoot Jolokia’ (Capsicum chinense Jacq.) is a chilli variety indigenous to the northeast region of India and has been recognized as the hottest chilli in the world. It has also been used conventionally in treating various human ailments since time immemorial by the indigenous people of the northeast India. Despite being an important crop of the northeast India, the information on the biology and cultivation of Naga chilli is very scanty and scattered. The present article reviews the scientific literature on above aspects with particular emphasis on identifying the key regional issues which need to be addressed urgently by the policy makers in order to harness its potential as an important source of capsaicinoids. Further, an attempt has been made to collate the potential of capsaicinoids in various ethnopharmacological applications such as pain therapy, body temperature regulation, anti-obesity treatments, anticancer therapy and as antioxidant and antimicrobial agent. We anticipate that this literature analysis of traditional medicinal uses and experimental trials of Capsicum using modern scientific approaches shall provide a basis for suggesting important areas where sincere research efforts are warranted to bridge the gap between traditional medicinal knowledge and modern biomedical knowledge.
Paprika extract 
