Ultrasound-enhanced extraction of Capsicum sp. pepper for microcapsule development and food matrix incorporation

• The use of ultrasound allowed higher yields in the extraction of capsaicinoids. • Microcapsules with 0.5% and 0.3% pepper extracts had high phenolic compound content. • Microcapsules had no significant impact on tomato jam characteristics. • Microcapsules with chilli pepper extracts have potential for use in food applications. In this study, extracts of Capsicum sp. peppers were obtained, microencapsulated at different concentrations, and incorporated into tomato jam, the selected food matrix, for quality evaluation. Ultrasound-assisted extraction (UAE) significantly enhanced capsaicinoid recovery across all pepper types compared to static extraction, confirming the technique’s efficiency. Thus, UAE-derived extracts were used for microencapsulation and subsequent analyses. Extract colors obtained by colorimetry (L*, C*, h o ) were consistent with the characteristic pigmentation patterns of the respective pepper types. The ultrasound-treated extracts contained phenolic compounds such as protocatechuic acid, a p-coumaric acid isomer, ferulic acid, rutin, and naringenin, which contributed to their antioxidant potential. Encapsulation efficiency was highest at 0.1% pepper extract. Microcapsules produced from these extracts exhibited suitable physical characteristics, high encapsulation efficiency, and preserved phenolic compounds and antioxidant activity, particularly at 0.3% and 0.5% extract concentrations. Their incorporation into tomato jam did not affect key physicochemical parameters, indicating good compatibility with the food matrix. The integration of UAE and microencapsulation enabled the development of functional pepper-derived microcapsules with preserved bioactive properties, suitable for incorporation into a real food system, highlighting a sustainable and practical approach for functional food applications.