Natural Pigment Extraction Techniques in Food Systems
Summary
Natural pigments such as anthocyanins, carotenoids, betalains and chlorophylls are increasingly employed in food formulations to satisfy consumer demand for clean labels and health‐enhancing attributes. Conventional solvent methods remain widespread but often involve long processing times, high temperatures and organic solvents that can degrade labile compounds and generate waste. In response, non-conventional green extraction techniques have gained prominence. These include ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pulsed electric field extraction (PEF), pressurised liquid extraction (PLE) and supercritical fluid extraction (SFE). Each approach offers improved mass transfer, reduced solvent consumption and shorter operation times, thereby preserving pigment integrity and bioactivity. Meanwhile, enzyme-assisted extraction (EAE) employs tailored cellulases and pectinases to disrupt plant cell walls, facilitating gentle release of bound pigments. To further stabilise extracts, encapsulation strategies—such as microencapsulation in biopolymer matrices—have been developed, enhancing resistance to light, heat and pH changes. Collectively, these innovations advance sustainable valorisation of fruit and vegetable by-products, contribute to circular‐economy goals and support the global shift towards natural food colourants with functional benefits.
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Natural Pigment Extraction Techniques in Food Systems publication trend
The graph below shows the total number of articles in natural pigment extraction techniques in food systems across all publications each year (not limited to Nature Index journals).
Technical terms
Anthocyanins: Water-soluble flavonoid pigments responsible for red, purple and blue hues in fruits and vegetables.
Enzyme-assisted extraction (EAE): A biotechnological method employing cell-wall-degrading enzymes to liberate intracellular compounds under mild conditions.
Supercritical fluid extraction (SFE): A green technology using supercritical CO₂ as solvent to extract non-polar pigments with minimal thermal degradation and no organic residues.
Ultrasound-assisted extraction (UAE): Use of acoustic cavitation to disrupt plant tissues, accelerating solvent penetration and release of target compounds.
Encapsulation: Technique of entrapping bioactive pigments within biopolymer carriers to enhance stability against environmental stressors.
References
- Natural pigments from food wastes: New approaches for the extraction and encapsulation. Current Opinion in Green and Sustainable Chemistry (2024).
- Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects. Journal of Agricultural and Food Chemistry (2022).
- Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery—A Review. Plants (2022).
- Enzyme-Assisted Extraction for the Recovery of Food-Grade Chlorophyll-Based Green Colorant. Foods (2023).
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