ArticleFoods (Basel, Switzerland)2024
Green Extraction of Natural Colorants from Food Residues: Colorimetric Characterization and Nanostructuring for Enhanced Stability.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Food residues are a promising resource for obtaining natural pigments, which may replace artificial dyes in the industry. However, their use still presents challenges due to the lack of suitable sources and the low stability of these natural compounds when exposed to environmental variations. In this scenario, the present study aims to identify different food residues (such as peels, stalks, and leaves) as potential candidates for obtaining natural colorants through eco-friendly extractions, identify the colorimetric profile of natural pigments using the RGB color model, and develop alternatives using nanotechnology (e.g., liposomes, micelles, and polymeric nanoparticles) to increase their stability. The results showed that extractive solution and residue concentration influenced the RGB color profile of the pigments. Furthermore, the external leaves of
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