In these experiments, crude extracts of chili peppers were used; no
separation of pepper components was done, except by Dorantes et al.
[2]. Based on the data, it seems that capsaicin had a lesser antimicrobial
effect compared to other components of chili pepper extracts.
Therefore, future studies should try to determine what compounds in
the chili pepper gives the spice its antimicrobial properties, and to do so
purification of the extracts is necessary. Capsaicin gives chili peppers the
‘hot’ sensation, which some people might not like. It would, therefore,
be beneficial if there is another substance in the pepper that could be
used in the food industry as a preservative without the pungent taste
and hotness.