Extraction of Capsaicin From High‐Spicy Food Waste by Reverse Micelles

ABSTRACT In this study, two non‐ionic surfactants, Span 80 and Span 20, are employed to form non‐ionic reverse micelles for the extraction of capsaicin from the spent de‐spicing reaction liquid. The micelles' water content and phase separation capability are investigated through techniques such as conductivity meter, particle size distribution (PSD), ultraviolet–visible spectroscopy (UV), transmission electron microscopy (TEM), and infrared spectroscopy (IR). Various factors such as pH, time, temperature, and oil‐to‐water ratio are further delved into in terms of their impact on the extraction process. It is indicated that the reverse micelles constructed exhibit high water content and exceptional phase separation ability, meeting the requirements for liquid–liquid extraction and capsaicin isolation. Under optimized extraction conditions, the pre‐extraction rate of capsaicin is found to be 69.28%, with a subsequent extraction rate of 58.19%. A novel approach for the management and reutilization of kitchen waste is presented by these research outcomes, while also offering a fresh perspective on capsaicin extraction.