Extracción de capsaicina y evaluación de su actividad antimicorbiana frente a: Aspergillus niger, Bacillus cereus, Clostridium perfringens, Escherichia coli, Pseudomonas aeruginosa

Abstract

The purpose of this research was to optimize the process of extracting capsaicin (Oleoresin) from two different chilli by the continuous extraction method using a soxhlet extraction equipment modifying the number of discharges and the concentration temperature in the rotavapor. The number of discharges and the optical temperature for the variety of capsicum peppers was 3 and 40 C ° respectively, while for the variety of chilli peppers (frutescems) it was 2 and 40 C °. The ability of inhibition of the extracts obtained was evaluated in the pure state as incorporated into a chitosan polymer matrix in the resolution, film and microencapsulated film to preserve and mask the pepper extract. The antimicrobial activity was higher in Gram - (Escherichia.coli, Pseudomonas aeruginosa) in both the filmogenic and microencapsulated solutions. The formation of smaller halos in Gram + (Bacillus cereus, Clostridium perfringens) was observed and in fungi no halos of inhibition were formed.