Paprika oleoresin
Description
Concentrated lipid extract obtained from dried, milled fruits of Capsicum annuum (Solanaceae), standardized for color and, when required, for very low pungency.
Primary function: natural colorant (hues from amber-yellow to red-orange) driven by carotenoids from sweet paprika; contributes subtle aromatic notes.
Color units: measured as ASTA (typical grades ~80–160 ASTA and higher, depending on specification).
Caloric value (per 100 g of product)
Key constituents
Carotenoids: capsanthin, capsorubin, zeaxanthin, β-carotene (responsible for color).
Natural tocopherols and fatty acids from the carrier oil (e.g., refined sunflower or soy).
Capsaicinoids at very low residual levels (product is generally non-pungent).
Trace aroma compounds from paprika and minor waxes/non-volatiles from the spice.
Production process
Raw material: dried paprika milled to a target particle size and carotenoid content.
Extraction: with food-grade solvent (e.g., hexane, ethyl acetate, ethanol) or supercritical CO₂, followed by solvent removal under vacuum.
Standardization: addition of carrier oil (often sunflower/soy) to reach target ASTA and flowability; optional antioxidants (e.g., tocopherols, ascorbyl palmitate).
Formulations: oil-soluble, oleogels, adsorbed powders, or water-dispersible systems (emulsions).
Quality control: ASTA color, total capsanthin, residual solvents, peroxide value/free fatty acids, heavy metals/pesticides, and microbiology.
Sensory and technological properties
Efficient coloring at low doses; warm, bright tone.
Stability is sensitive to light, oxygen, and prolonged heat → favor barrier packaging and late-stage addition when feasible.
Dispersibility: excellent in fatty matrices; for aqueous systems use water-dispersible grades or pre-disperse with emulsifiers.
Pungency: typically negligible; de-pungented grades are available.
Culinary uses
Snacks, sauces, gravies, sausages/processed meats, processed cheeses, marinades, seasonings, savory bakery.
Beverages and spray-dried flavors using water-dispersible grades.
Effective for correcting color variability of paprika powder and ensuring batch-to-batch uniformity.
Nutrition and health
Delivers carotenoids with potential antioxidant activity; vitamin contribution is modest at typical doses.
Lipid load per serving is generally negligible; sodium depends on the finished recipe.
Widely permitted as a natural extract/color; use under good manufacturing practice.
Fat profile
Dictated by the carrier oil: commonly sunflower or soy, thus higher in PUFA (polyunsaturated fatty acids; potentially beneficial but more oxidation-prone), a fair share of MUFA (monounsaturated fatty acids; often neutral/beneficial), and minimal SFA (saturated fatty acids; limit in the overall diet). Elevated PUFA increases oxidation risk → prefer antioxidants and barrier packs.
Quality and specifications (typical topics)
ASTA color and total carotenoids (capsanthin/capsorubin).
Peroxide value and acidity, UV-Vis spectrum, viscosity.
Residual solvents within legal limits; metals/pesticides compliant.
Microbiology: low water activity but require absence of pathogens and low total counts.
Pungency (if specified) and aroma profile consistent across lots.
Storage and shelf life
Store in the dark, preferably nitrogen-flushed, at 5–20 °C, in amber/aluminum tight containers.
Avoid air, light, and high temperatures; reclose promptly after use.
Typical shelf life 12–24 months depending on grade, ASTA, and antioxidant protection.
Allergens and safety
Naturally gluten-free; not among major allergens.
May stain equipment/surfaces; handle carefully.
Trace capsaicinoids can yield slight heat at high inclusion levels.
Manufacture and use under GMP/HACCP with CCPs for residual solvents, base pH/aw, and hygiene/contaminants.
INCI functions in cosmetics
Common names: Capsicum Annuum Extract, Paprika Oleoresin, Capsicum Annuum Fruit Extract.
Roles: natural colorant (orange-red tones), secondary antioxidant, mild skin-conditioning. Watch for skin staining and potential sensitization; use at low levels with stability/compatibility testing.
Troubleshooting
Fading during processing: reduce time/temperature, dose late, add antioxidants.
Oxidation/rancidity: monitor peroxides/tocopherols; switch to barrier packaging/nitrogen.
Uneven color: pre-disperse in oil; use emulsifiers or water-dispersible grades for aqueous systems.
Sedimentation in powders: choose adsorbed or microencapsulated forms.
Sustainability and supply chain
Agricultural sourcing of paprika: ensure traceability, compliant residues, and good agronomic practices.
Extraction choices: favor ethanol or supercritical CO₂ where feasible to reduce fossil solvents; manage effluents toward BOD/COD targets.
Process efficiency: solvent/heat recovery, recyclable packaging, and controlled energy footprint.
Production under GMP/HACCP, validating CCPs (e.g., solvent removal, filtration).
Conclusion
Paprika oleoresin is a reliable, natural route to deliver warm, uniform color at minimal doses while preserving a restrained aromatic profile. Proper grade selection (ASTA, vehicle, form), oxidation control, and dispersibility ensure stability and consistency across a wide range of foods and cosmetic applications.
Mini-glossary
ASTA — American Spice Trade Association color units: standard measure of coloring strength.
PUFA — Polyunsaturated fatty acids: may support cardiometabolic health; more susceptible to oxidation.
MUFA — Monounsaturated fatty acids: often neutral/beneficial for lipid profiles.
SFA — Saturated fatty acids: advisable to limit in the overall diet.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: preventive hygiene systems with validated CCPs.
CCP — Critical Control Point: processing step requiring control (e.g., solvent removal).
BOD/COD — Biochemical/Chemical Oxygen Demand: indicators of effluent impact on wastewater.
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).
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.
Oleoresin of Paprika 
