Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications

Abstract

Currently, the high added-value compounds contained in plant by-products and wastes offer a wide spectrum of opportunities for their reuse and valorization, contributing to the circular economy. The bell pepper (Capsicum annum L.) is an exotic vegetable with high nutritional value that, after processing, leaves wastes (peel, seeds, and leaves) that represent desirable raw material for obtaining phytochemical compounds. This review summarizes and discusses the relevant information on the phytochemical profile of bell peppers and their related biological properties as an alternative to revalorize losses and wastes from bell peppers for their application in the food and pharmaceutical industries. Bell pepper fruits, seeds, and leaves contain bioactive compounds (phenols, flavonoids, carotenoids, tocopherol, and pectic polysaccharides) that exhibit antioxidant, antibacterial, antifungal, immunosuppressive and immunostimulant properties, and antidiabetic, antitumoral and neuroprotective activities, and have a potential use as functional food additives. In this context, the revalorization of food waste is positioned as a technological and innovative research area with beneficial effects for the population, the economy, and the environment. Further studies are required to guarantee the safety use of these compounds and to understand their mechanisms of action.

Pilot-Scale Optimization of Supercritical CO2 Extraction of Dry Paprika Capsicum annuum: Influence of Operational Conditions and Storage on Extract Composition

“…Currently, there is a visible tendency to obtain these compounds from natural sources such as fruit and vegetables [ 1 , 7 ]. This has been supported by consumer preferences and health benefits [ 1 , 8 , 9 ]. The active forms of natural carotenoids significantly exceed the effectiveness of compounds of a synthetic origin.…”

“…An excellent source of these phytochemicals is red paprika Capsicum annuum L. [ 1 , 9 , 10 , 11 , 12 , 13 , 14 ]. The major carotenoid found in red paprika is capsanthin ( Figure 1 ), and it also contains capsorubin, β-carotene, zeaxanthin, violaxanthin, β-cryptoxanthin, and lutein [ 14 ].…”

In vitro Evaluation of Anti-Inflammatory Activity of “Habanero” Chili Pepper (Capsicum chinense) Seeds Extracts Pretreated with Cellulase

“…It links with transient receptor potential vanilloid (TRPV-1) and constrains the discharge of in ammatory mediators, including nitric oxide (NO) and pro-in ammatory cytokines such as tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and interleukin (IL)-6, in lipopolysaccharide (LPS)-stimulated human cells [2]. In general, chili pepper waste is an important source of compounds with interesting biological activities for pharmaceutical purposes [3]. In addition to capsaicin, fatty acids, and a variety of phenolic compounds and their glycosides are present in chili pepper seeds (CPS) extracts [4].…”

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

“…The low-calorie content of silages results from the use of lactic acid fermentation, during which lactic acid bacteria consume sugars and create lactic acid. This lactic acid lowers the intestinal microflora’s pH, which can synthesize enzymes capable of breaking down potentially carcinogenic compounds [ 13 , 14 ]. As much as 75% of the daily requirement of vitamin C needed for the proper functioning of the body is provided by vegetables and fruits, such as currants, strawberries, cabbage, and citrus fruits.…”

“…In yellow bell peppers, the most common are lutein, chlorophyll, zeaxanthin, capsanthin, and carotene. In green peppers, neoxanthin, chlorophyll, lutein, zeaxanthin, and capsanthin have been detected [ 13 , 18 , 19 , 20 , 22 ].…”