http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-2018016293-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7eacb0dfe1224ead909e9352730faed |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C29-76 |
| filingDate | 2018-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb9a859befcf448c9c40ea8c57aac441 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5bf95f2917f0a1830b7f08ac3c7f3063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8534a16ea36b8b6169c9a5eb4ab4fe67 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58a5c267c3c3dcb1566218f8af720b89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4cdb1703a1f3fa1aaee3391c898811c2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_233233cc627957234bc330c43d70ce06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2646d12a814924d2b81101cfde2cc26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98984de834a9ca6da5020482c8aee3fd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09da3885785533e98db28281c9287201 |
| publicationDate | 2020-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-2018016293-A |
| titleOfInvention | PROCESS FOR OBTAINING MICROPARTICLES FROM ETHANOL EXTRACT FROM HABANERO CHILI (CAPSICUM CHINENSE). |
| abstract | The present invention refers to an improved process for obtaining microparticles of ethanolic extract of habanero chili with a greater retention of capsaicin and capsanthin, under the following conditions. Obtaining an ethanolic extract by means of a solid-liquid extraction in multiple stages by countercurrent batch, incorporating in the semi-continuous regime from 23 to 27 kg of solvent for each kg of crushed dried habanero pepper originally fed. Each stage is operated for 120 min, at a temperature of 55 °C, with an agitation of 0.45 g. Obtaining the microparticles by using the supercritical CO2 precipitation method as an antisolvent, using polyvinylpyridone as an encapsulating material at a concentration of 65 - 70% with respect to the total solids of the feed, using the following pressure conditions of 13.5 - 14.5 MPa, temperature of 42 - 48 °C and a flow of 22 - 28 g/min; obtaining microparticles with a size of 17.27 ± 0.85 µm (d50) and a concentration of total capsaicinoids (capsaicin + dihydrocapsaicin) of 101.30 ± 4.74 mg/g of product. This product obtained has various applications in the food, pharmaceutical, cosmetic, and tobacco industries, among others. The process is integrated by 3 steps executed continuously, (a) solid-liquid extraction in multiple stages by countercurrent batch (b) consists in the preparation of the feed mixture to the precipitation system, (c) the solids present in Habanero pepper extract (habanero pepper extractable solids and PVP) are precipitated with supercritical CO2 extract (anti-solvent) within a Thar Technologies SAS 200 precipitation system. The habanero pepper extract was fed without prior evaporation of ethanol. |
| priorityDate | 2018-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.