ReviewFrontiers in nutrition2022
Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
What it found
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The trial behind it
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Who cites it
39 citing papers in PubMed, 129 citations in OpenAlex.
- Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Foods (Basel, Switzerland) · 2026Article
- Ultrasound-assisted extraction of Ehretia macrophylla wall. Fruit phenolic acids: Process optimization, characterization, and lung protective activities.Ultrasonics sonochemistry · 2026Article
- Mechanical modification and ultrasound-assisted osmotic dehydration for mass transfer intensification during blueberry convective drying.Ultrasonics sonochemistry · 2026Article
- Brewer's Spent Grain as a Source of Proteins and Valuable Polysaccharides.Foods (Basel, Switzerland) · 2026Article
- Ultrasound-Assisted DES Extraction of Black Rice Anthocyanins: Optimization, Characterization, and Bioactivity.Journal of food science · 2026Article
- Efficient recovery of chlorogenic acid and rutin from Ficus erecta leaves using liquid carbon dioxide-ethanol-water extraction with and without ultrasonic irradiation.Ultrasonics sonochemistry · 2026Article
- The Influence of Different Ultrasonication Parameters on Physicochemical Properties and Secoiridoid Compositions of Olive Extracts: A Mathematical Approach Using Artificial Neural Network (ANN) and Response Surface Methodology (RSM).Foods (Basel, Switzerland) · 2026Article
- Ultrasound-assisted deep eutectic solvent extraction of ginseng folium polysaccharides: Extraction mechanism, process optimization, structural characterization, and in vitro biological activity.Ultrasonics sonochemistry · 2026Article
- Ultrasound and microwave assisted extraction of bioactives from food wastes: An overview on their comparative analysis towards commercialization.Ultrasonics sonochemistry · 2026Review
- Therapeutic Potential of Plant Phenolic Acids Combating Cancer Drug Resistance.Recent advances in food, nutrition & agriculture · 2026Review
- Review
- The Role of Nonconventional Technologies in the Extraction Enhancement and Technofunctionality of Alternative Proteins from Sustainable Sources.Foods (Basel, Switzerland) · 2025Review
- Functional Yogurt: Enhancing Color Stability, Functional Quality, and Storage Life With Malabar Spinach (Food science & nutrition · 2025Article
- Green solvent-based extraction of Cannabis sativa L. by-products: enhancing antioxidant potential and cannabinoid enrichment using MCT oil.Journal of cannabis research · 2025Article
- A Comprehensive Review on the Valorization of Bioactives from Marine Animal By-Products for Health-Promoting, Biofunctional Cosmetics.Marine drugs · 2025Review
- Conventional and Novel Strategies for Cellulose Isolation from Nut Shells: A Review.Molecules (Basel, Switzerland) · 2025Review
- An attractive path to use of green resources for production of antibacterial and antioxidant wool yarns.Scientific reports · 2025Article
- Valorization of Fruit and Vegetable Waste: An Approach to Focusing on Extraction of Natural Pigments.Foods (Basel, Switzerland) · 2025Review
- Ultrasound-assisted extraction versus traditional Soxhlet apparatus for the obtention of polyphenols, carotenoids and tocopherols from Tagetes erecta L. flowers.Journal of the science of food and agriculture · 2025Article
- Review
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments. Natural pigments or colorants are being highly demanded by different industries not only for color purposes but also due to their healthy properties, the greater demands in regulations and new consumer preferences. This review presents an updated critical analysis of the application of ultrasound-assisted extraction (UAE) to obtain natural pigments from food processing by-products. Initially, the ultrasound effects and mechanisms that improve the extraction of natural pigments in a fluid medium, as well as the factors that influence the extraction and the energy consumption of UAE are analyzed and described. Subsequently, the UAE application to obtain pigments belonging to the groups of carotenoids, chlorophyll, anthocyanins and betalains is evaluated. These sections detail the processing conditions, positive and negative effects, as well as possible applications of the extracted pigments. This review presents relevant information that may be useful to expand and explore new applications of ultrasound technology as well as promote the revaluation of by-products to obtain pigments that can be used in food, pharmaceutical or cosmetic industries.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.