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Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis
Shini Yang1,2, Lu Mi1, Jihong Wu1
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Critical Reviews in Food Science and Nutrition
|April 29, 2022
Summary
This review explores eco-friendly methods for producing anthocyanins, natural pigments with health benefits. It highlights green extraction and microbial biosynthesis as sustainable alternatives to traditional plant extraction.
Area of Science:
- Biotechnology
- Natural Products Chemistry
- Food Science
Background:
- Anthocyanins are natural pigments with significant health benefits and wide industrial applications.
- Traditional plant extraction methods for anthocyanins are costly, inefficient, and environmentally problematic.
- There is a growing demand for sustainable and scalable anthocyanin production.
Conclusions:
- Sustainable production of anthocyanins is achievable through green extraction and microbial biosynthesis.
- These novel strategies address the limitations of traditional methods.
- Further research and development in these areas are essential for industrial application.
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