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Evaluation of the Resource Utilization Potential of Capsicum Residue for Sustainable Industrial Capsaicin Extraction

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  • Zhifeng Hu

    (State Environmental Protection Key Laboratory of Food Chain Pollution Control, Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
    Key Laboratory of Energy-Water Conservation and Wastewater Resources Recovery of China National Light Industry, Institute of Resources and Environment, Beijing Academy of Science and Technology, Beijing 100095, China
    These authors contributed equally to this work.)

  • Shijiao Li

    (State Environmental Protection Key Laboratory of Food Chain Pollution Control, Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
    These authors contributed equally to this work.)

  • Tianxue Yang

    (State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China)

  • Dongyang Li

    (State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China)

  • Xiaowei Wang

    (State Environmental Protection Key Laboratory of Food Chain Pollution Control, Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
    School of Civil Engineering, Heilongjiang University, Harbin 150080, China)

  • Yuxin Chen

    (State Environmental Protection Key Laboratory of Food Chain Pollution Control, Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing 100048, China)

  • Zhe Zhang

    (MCC Eco-Environmental Protection Group Co., Ltd., Beijing 100028, China)

  • Zhiliang Yao

    (State Environmental Protection Key Laboratory of Food Chain Pollution Control, Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing 100048, China)

  • Dayang Yu

    (State Environmental Protection Key Laboratory of Food Chain Pollution Control, Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing 100048, China)

  • Shi Cheng

    (State Environmental Protection Key Laboratory of Food Chain Pollution Control, Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing 100048, China)

  • Yilin Wang

    (State Environmental Protection Key Laboratory of Food Chain Pollution Control, Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing 100048, China)

  • Jiaomei Liu

    (State Environmental Protection Key Laboratory of Food Chain Pollution Control, Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing 100048, China)

Abstract

Capsicum residue generated from industrial capsaicin extraction is rich in nutrients and represents a significant fraction of solid waste in the food processing industry. Despite its potential value, limited efforts have been devoted to its resource recovery, leading to considerable resource loss and environmental burdens. This study systematically evaluates the applicability of existing food waste recycling technologies for capsicum residue and assesses its valorization potential through comprehensive characterization. The results indicate that capsicum residue holds promise as a feedstock for pectin extraction and as a component in animal feed. Regarding anaerobic fermentation for acid production, the maximum volatile fatty acids (VFAs) yield and VFAs/SCOD ratio reached 462.09 mg·L −1 and 3.16%, respectively, suggesting moderate potential for acidogenic conversion but limited suitability for methanogenesis. Fluorescence spectroscopy of dissolved organic matter revealed that microbial humic-like substances (C1) were the dominant fluorophore, accounting for 42.64% of the total fluorescence, followed by terrestrial humic-like (C2, 19.28%), fulvic-like (C3, 19.12%), and tryptophan-like (C4, 18.95%) components. The favorable C/N ratio of amino acids and humic substances supports the feasibility of composting. Additionally, trace levels of residual capsaicin may confer antibacterial benefits and enhance soil fertility, further supporting the potential of capsicum residue as a value-added resource.

Suggested Citation

  • Zhifeng Hu & Shijiao Li & Tianxue Yang & Dongyang Li & Xiaowei Wang & Yuxin Chen & Zhe Zhang & Zhiliang Yao & Dayang Yu & Shi Cheng & Yilin Wang & Jiaomei Liu, 2025. "Evaluation of the Resource Utilization Potential of Capsicum Residue for Sustainable Industrial Capsaicin Extraction," Sustainability, MDPI, vol. 17(22), pages 1-16, November.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:22:p:10303-:d:1797051
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