For the first time in Iran, researchers at Shahid Beheshti University have successfully produced a natural paprika extract.
Dr. Samadnezhad Ebrahimi and Dr. Masoud Rahimi, faculty members at the Research Institute of Medicinal Plants and Raw Materials, have developed and registered the natural paprika extract for use in Gooshtiran meat products. This product was officially unveiled during a ceremony at the 1404 Iran Agrofood International Exhibition, attended by key officials.
The paprika extract, known as Oleoresin, is an innovative, health-oriented, and knowledge-based achievement that marks another significant step toward industrial advancement and healthy nutrition in the country.
This product, developed in collaboration with the Research Institute of Medicinal Plants at Shahid Beheshti University, is not only a healthy alternative to synthetic colorants in meat products but also contributes to consumer health with its natural antioxidant properties, thus enhancing national food safety standards.
Derived from paprika pepper oleoresin, the extract offers characteristics such as a natural red color, high thermal stability, color retention, and water solubility. These features make it an effective and easy-to-use ingredient for the food industry. In addition to enhancing the visual appeal of food products, it also adds substantial nutritional value for consumers.