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Green Extraction of Natural Colorants from Food Residues: Colorimetric Characterization and Nanostructuring for
Victoria Baggi Mendonça Lauria1,2, Luciano Paulino Silva1,2
1Embrapa Recursos Genéticos e Biotecnologia, Laboratório de Nanobiotecnologia (LNANO), Parque Estação Biológica, Final W5 Norte, Brasília 70770-917, DF, Brazil.
Foods (Basel, Switzerland)
|March 28, 2024
Summary
Natural pigments from food waste offer sustainable alternatives to artificial dyes. Nanotechnology enhances pigment stability, overcoming challenges in natural colorant applications.
Area of Science:
- Food Science
- Materials Science
- Sustainable Chemistry
Background:
- Artificial dyes pose environmental and health concerns.
- Natural pigments from food residues are a sustainable alternative but lack stability.
- Developing stable natural colorants is crucial for industrial applications.
Purpose of the Study:
- Identify food residues as sources for natural pigments.
- Characterize the colorimetric profile (RGB) of extracted pigments.
- Enhance pigment stability using nanotechnology.
Main Methods:
- Eco-friendly extraction of natural pigments from various food residues.
- Colorimetric analysis using the RGB color model.
- Encapsulation of pigments using liposomes, micelles, and polymeric nanoparticles.
Main Results:
- Extractive solution and residue concentration significantly affect pigment RGB profiles.
- Brassica oleracea, Cucurbita maxima, and Beta vulgaris peels/leaves are rich pigment sources.
- Nanotechnology effectively improved natural pigment stability during storage.
Conclusions:
- Food residues are viable sources for eco-friendly natural pigments.
- Nanotechnology provides a robust strategy for stabilizing natural colorants.
- This research supports the industrial use of sustainable natural pigments.
