Valorization of fruits and vegetable wastes and by-products to produce natural pigments
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Kuupäev
2021
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Taylor & Francis
Abstrakt
Synthetic pigments from petrochemicals have been extensively used in a wide range of food products.
However, these pigments have adverse effects on human health that has rendered it obligatory to the
scientific community in order to explore for much safer, natural, and eco-friendly pigments. In this
regard, exploiting the potential of agri-food wastes presumes importance, extracted mainly by
employing green processing and extraction technologies. Of late, pigments market size is growing rapidly
owing to their extensive uses. Hence, there is a need for sustainable production of pigments from
renewable bioresources. Valorization of vegetal wastes (fruits and vegetables) and their by-products
(e.g. peels, seeds or pomace) can meet the demands of natural pigment production at the industrial
levels for potential food, pharmaceuticals, and cosmeceuticals applications. These wastes/by-products
are a rich source of natural pigments such as: anthocyanins, betalains, carotenoids, and chlorophylls. It
is envisaged that these natural pigments can contribute significantly to the development of functional
foods as well as impart rich biotherapeutic potential. With a sustainability approach, we have critically
reviewed vital research information and developments made on natural pigments from vegetal
wastes, greener extraction and processing technologies, encapsulation techniques and potential bioactivities.
Designed with an eco-friendly approach, it is expected that this review will benefit not only the
concerned industries but also be of use to health-conscious consumers.
Kirjeldus
Märksõnad
natural pigments, vegetal waste, valorization, green extraction technologies, encapsulation, bioactivity, articles