Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products. It is composed of vegetable oil (often in the range of 97% to 98%), capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids).
Helps in Healing Wounds: Since it contains a good proportion of Vitamin E, paprika oleoresin helps the body in producing red blood cells. It also helps in rapid wound healing.
Treats Skin Problems: Paprika oleresin is loaded with antibacterial properties that make it effective against any skin problem associated with bacterial infection, including acne.
Supports Healthy Digestion: Paprika oleoresin may also promote healthy digestion by increasing saliva and stomach acids, which help in breaking down food and making nutrients available for energy.
Oleoresins can be defined as natural resinous plant extractions. They are also referred to as aromatic liquid preparations made out of the combination of botanical matter extraction and solvents (i.e. resin + essential oils). The non-volatile components present in Oleoresins characterize the color, flavor and the other aspects of the raw material.
The global oleoresins market is estimated to be valued at USD 1.2 billion in 2019 and is projected to reach USD 1.7 billion by 2025, recording a CAGR of 6.0% from 2019 to 2025. Oleoresins are botanical extracts of essential oils and resin constituents. They form the flavor and aromatic profile of the plant from which they are extracted. Oleoresins are volatile or non-volatile compounds obtained from spices using solvents.