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Valorization of fruits and vegetable wastes and by-products to produce natural pigments

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dc.contributor.authorSharma, Minaxi
dc.contributor.authorUsmani, Zeba
dc.contributor.authorGupta, Vijai
dc.contributor.authorBhat, Rajeev
dc.contributor.departmentERA-Chair for Food (By-) Products Valorisation Technologies (VALORTECH). Estonian University of Life Scienceseng
dc.date.accessioned2021-05-10T08:25:31Z
dc.date.available2021-05-10T08:25:31Z
dc.date.issued2021
dc.description.abstractSynthetic 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.eng
dc.description.sponsorshipAuthors (MS and RB) acknowledge ERA-Chair for Food (By-) Products Valorization Technologies of the Estonian University of Life Sciences (VALORTECH) which has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No 810630.eng
dc.identifier.issn1549-7801
dc.identifier.publicationCritical Reviews in Biotechnology, 41:4, 535-563eng
dc.identifier.urihttp://hdl.handle.net/10492/6483
dc.identifier.urihttps://doi.org/10.1080/07388551.2021.1873240
dc.publisherTaylor & Francis
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0) ; openAccesseng
dc.rights© 2021 The Author(s)
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectnatural pigmentseng
dc.subjectvegetal wasteeng
dc.subjectvalorizationeng
dc.subjectgreen extraction technologieseng
dc.subjectencapsulationeng
dc.subjectbioactivityeng
dc.subjectarticleseng
dc.titleValorization of fruits and vegetable wastes and by-products to produce natural pigmentseng
dc.typeArticleeng

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