Photo: gorodenkoff / iStock
MOSCOW, 6 May (BelTA - TV BRICS) -
Scientists in Chelyabinsk, Russia, have developed a breakthrough method
to turn red pepper seeds into a valuable high-protein food ingredient,
significantly improving their nutritional and functional properties
through advanced physical processing techniques.
The research, conducted by young scientists from South Ural State University, a partner of TV BRICS, alongside an international team from China and Saudi Arabia, focuses on extracting plant protein from the seeds of red pepper (Capsicum annuum), a by-product that is typically discarded during food processing.
According to the press service of the University, while red pepper is widely used in salads, preserves and spices, its seeds are usually treated as waste despite containing up to 20–25 per cent protein, essential amino acids, dietary fibre and bioactive compounds.
However, in its natural form, pepper seed protein is difficult to use in food production. It has low water solubility (around 49 per cent), forms large particle aggregates exceeding 550 nanometres, and shows limited digestibility of approximately 80 per cent under laboratory conditions. These limitations restrict its application in plant-based beverages, spreads and other functional foods.
Traditional chemical or heat-based processing methods can improve usability but often degrade nutritional quality. To overcome this challenge, the research team proposed a physical modification approach combining micronisation and ultrasonic treatment.
Micronisation, achieved through high-speed mechanical grinding at 15,000 revolutions per minute for six minutes, reduced protein particle size from 554.9 nanometres to 405 nanometres. This was followed by ultrasonic processing at 40 kHz and 720 W for 10–15 minutes under carefully controlled temperatures of 30 ± 2°C to prevent overheating.
As a result, protein solubility increased from 49.4 per cent to 76.9 per cent, while digestibility improved from 80.1 per cent to 87.9 per cent, significantly enhancing the body’s ability to absorb essential amino acids.
Researchers say the resulting protein isolate could be widely used in sports nutrition products and in plant-based alternatives to meat and dairy, supporting growing demand for vegan and fasting-compatible diets.
In addition, red pepper seed protein retains natural antioxidant compounds, opening further possibilities for its use as a clean-label, plant-based preservative in the food industry.
The research, conducted by young scientists from South Ural State University, a partner of TV BRICS, alongside an international team from China and Saudi Arabia, focuses on extracting plant protein from the seeds of red pepper (Capsicum annuum), a by-product that is typically discarded during food processing.
According to the press service of the University, while red pepper is widely used in salads, preserves and spices, its seeds are usually treated as waste despite containing up to 20–25 per cent protein, essential amino acids, dietary fibre and bioactive compounds.
However, in its natural form, pepper seed protein is difficult to use in food production. It has low water solubility (around 49 per cent), forms large particle aggregates exceeding 550 nanometres, and shows limited digestibility of approximately 80 per cent under laboratory conditions. These limitations restrict its application in plant-based beverages, spreads and other functional foods.
Traditional chemical or heat-based processing methods can improve usability but often degrade nutritional quality. To overcome this challenge, the research team proposed a physical modification approach combining micronisation and ultrasonic treatment.
Micronisation, achieved through high-speed mechanical grinding at 15,000 revolutions per minute for six minutes, reduced protein particle size from 554.9 nanometres to 405 nanometres. This was followed by ultrasonic processing at 40 kHz and 720 W for 10–15 minutes under carefully controlled temperatures of 30 ± 2°C to prevent overheating.
As a result, protein solubility increased from 49.4 per cent to 76.9 per cent, while digestibility improved from 80.1 per cent to 87.9 per cent, significantly enhancing the body’s ability to absorb essential amino acids.
Researchers say the resulting protein isolate could be widely used in sports nutrition products and in plant-based alternatives to meat and dairy, supporting growing demand for vegan and fasting-compatible diets.
In addition, red pepper seed protein retains natural antioxidant compounds, opening further possibilities for its use as a clean-label, plant-based preservative in the food industry.
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