ReviewFood chemistry: X2022
Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices.
Review in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
29 citing papers in PubMed.
- Optimization of pulsed electric field pretreatment followed by cellulase hydrolysis for enhanced protein recovery and antioxidant activity from brown seaweed (Undaria pinnatifida).Bioresources and bioprocessing · 2026Article
- Single-atom Ru anchored UiO-66-Cl/PEDOT:PSS for ultrasensitive detection of Amaranth and Allura Red.Mikrochimica acta · 2026Article
- A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges.Food science & nutrition · 2026Review
- Bioactive Compounds from Dandelion (Foods (Basel, Switzerland) · 2026Review
- A deep dive into herbal extraction: Techniques, trends, and technological advancements.South African journal of botany : official journal of the South African Association of Botanists = Suid-Afrikaanse tydskrif vir plantkunde : amptelike tydskrif van die Suid-Afrikaanse Genootskap van Plantkundiges · 2026Article
- An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea Waste.Foods (Basel, Switzerland) · 2026Article
- Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants.Foods (Basel, Switzerland) · 2025Review
- Pulsed Electric Field-Assisted "Green" Extraction of Betalains and Phenolic Compounds fromFoods (Basel, Switzerland) · 2025Article
- Deep Eutectic Solvent Systems as Media for the Selective Extraction of Anti-Inflammatory Bioactive Agents.Molecules (Basel, Switzerland) · 2025Review
- Vegetative and microbial proteins for bioplastics applications - a review in the indian context.RSC advances · 2025Review
- Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges.Foods (Basel, Switzerland) · 2025Review
- Innovative Applications of High Hydrostatic Pressure in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Valorization of Fruit and Vegetable Waste: An Approach to Focusing on Extraction of Natural Pigments.Foods (Basel, Switzerland) · 2025Review
- Plant bioactive compounds: extraction, biological activities, immunological, nutritional aspects, food application, and human health benefits-A comprehensive review.Frontiers in nutrition · 2025Review
- TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality.Food chemistry: X · 2024Article
- Enhancement of extraction efficiency and functional properties of chickpea protein isolate using pulsed electric field combined with ultrasound treatment.Ultrasonics sonochemistry · 2024Article
- Red beet betalains extraction process: A comprehensive review of methods, applications, and physicochemical properties.Food science & nutrition · 2024Review
- Recent Advances in Purple Sweet Potato Anthocyanins: Extraction, Isolation, Functional Properties and Applications in Biopolymer-Based Smart Packaging.Foods (Basel, Switzerland) · 2024Review
- The Green Extraction of Blueberry By-Products: An Evaluation of the Bioactive Potential of the Anthocyanin/Polyphenol Fraction.International journal of molecular sciences · 2024Article
- Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coloring compounds are widely applied to manufacturing foods and beverages. The worldwide food market is replacing artificial colorants with natural alternatives, given the increased consumer demand for natural products. However, these substitutes are still an issue due to their high production cost and low chemical and physical stability. Furthermore, natural pigments are highly sensitive to processes applied in conventional extraction techniques, such as thermal, mechanical, and chemical stresses. In this regard, pulsed electric field (PEF) technology has emerged as a promising non-thermal alternative for recovering and producing natural colorings from food matrices. Its action mechanism on cell structures through the electroporation effect is a smart alternative to overcoming the challenging issues associated with producing natural colorants. In this scenario, this review provides an overview of the PEF assisted extraction of natural pigments and colorants, such as anthocyanins (red-blue-purple), betalains (red), carotenoids (yellow-orange-red), and chlorophylls (green) from plant sources. Moreover, the potential and limitations of this emerging technology to integrate the extraction process of natural colorants were discussed.
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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.