Abstract
Color is one of the main sensory properties in the food industry. Currently, there is a global interest to replace synthetic colorants with natural compounds. In line with this, many plants have been shown to serve as sources of natural pigments. Elucidation of their chemical structures has allowed the identification of several compounds such as carotenoids, chlorophyll, betalains, anthocyanins, and flavonoids, whose popularity has increased due to the health benefits associated with their consumption. One of the most important steps in the production and extraction of plant-derived pigments is extraction. Soxhlet extraction, maceration, and carbon dioxide extraction are conventional methods that have been widely used at the laboratory, pilot, and industrial scales for this purpose. However, in the last years, several nonconventional methods, such as ultrasound- and microwave-assisted extraction, high pressure, supercritical fluid extraction, and electric and pulsed electric field extraction, have emerged as alternatives to conventional methods aimed to reduce the use of organic solvents and extraction time, without being harmful to the environment. In this study, the classification and extraction of plant-derived pigments, their economic importance, trends, and challenges for their use and extraction in the food industry are reviewed.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data Availability
All data analysed during this study are included in this published article.
References
Aggarwal, S. (2021). Indian dye yielding plants: efforts and opportunities. Natural Resources Forum, 45, 63–86. https://doi.org/10.1111/1477-8947.12214
Al-Rawi, M. I., Almzaien, A. K., & Almzaien, K. A. (2021). Hypolipidemic and antioxidant efficacy of apigenin in hydrogen peroxide induced oxidative stress in adult male rats. Medico-Legal Update, 21, 2021. https://doi.org/10.37506/mlu.v21i1.2530
Allied Market Research. (2022). Global colorants market. Retrieved January 7, 2023, from https://www.alliedmarketresearch.com/press-release/colorants-market.html
Alongi, M., & Anese, M. (2021). Re-thinking functional food development through a holistic approach. Journal of Functional Foods, 81, 104466. https://doi.org/10.1016/j.jff.2021.104466
Athanasiadis, V., Lakka, A., Palaiogiannis, D., Pappas, V. M., Bozinou, E., Ntourtoglou, G., Makris, D. P., Dourtoglou, V. G., & Lalas, S. I. (2021). Pulsed electric field and Salvia officinalis L. leaves: a successful combination for the extraction of high value added compounds. Foods, 10(9), 2014. https://doi.org/10.3390/foods10092014
Aziz, E., Batool, R., Akhtar, W., Rehman, S., Shahzad, T., Malik, A., Shariati, M. A., Laishevtcev, A., Plygun, S., Heydari, M., Rauf, A., & Ahmed Arif, S. (2020). Xanthophyll: health benefits and therapeutic insights. Life Sciences, 240, 117104. https://doi.org/10.1016/j.lfs.2019.117104
Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F., Jahurul, M. H. A., Ghafoor, K., Norulaini, N. A. N., & Omar, A. K. M. (2013). Techniques for extraction of bioactive compounds from plant materials: A review. Journal of Food Engineering, 117(4), 426–436. https://doi.org/10.1016/j.jfoodeng.2013.01.014
Barreiro, C., & Barredo, J. L. (2018). Carotenoids production: A healthy and profitable industry. Methods in Molecular Biology, 1852, 45–55. https://doi.org/10.1007/978-1-4939-8742-9_2
Bendokas, V., Skemiene, K., Trumbeckaite, S., Stanys, V., Passamonti, S., Borutaite, V., & Liobikas, J. (2020). Anthocyanins: from plant pigments to health benefits at mitochondrial level. Critical Reviews in Food Science and Nutrition, 60(19), 3352–3365. https://doi.org/10.1080/10408398.2019.1687421
Berland, H. (2021). Novel and colourful flavonoids - Characterisation, secondary structures and properties and properties. Retrieved December 7, 2022, from https://bora.uib.no/bora-xmlui/handle/11250/2756715
Berland, H., Albert, N. W., Stavland, A., Jordheim, M., McGhie, T. K., Zhou, Y., Zhang, H., Deroles, S. C., Schwinn, K. E., Jordan, B. R., Davies, K. M., & Andersen, Ø. M. (2019). Auronidins are a previously unreported class of flavonoid pigments that challenges when anthocyanin biosynthesis evolved in plants. Proceedings of the National Academy of Sciences, 116(40), 20232–20239. https://doi.org/10.1073/pnas.1912741116
Bermejo, N. F., Hoummadi, G., & Munné-Bosch, S. (2021). β-Carotene biofortification of chia sprouts with plant growth regulators. Plant Physiology and Biochemistry, 168, 398–409. https://doi.org/10.1016/j.plaphy.2021.10.026
Bobinaitė, R., Pataro, G., Lamanauskas, N., Šatkauskas, S., Viškelis, P., & Ferrari, G. (2015). Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products. Journal of Food Science and Technology, 52(9), 5898–5905. https://doi.org/10.1007/s13197-014-1668-0
Bozinou, E., Karageorgou, I., Batra, G., Dourtoglou, G., & V., & I. Lalas, S. (2019). Pulsed electric field extraction and antioxidant activity determination of Moringa oleifera dry leaves: a comparative study with other extraction techniques. Beverages, 5(1), 8. https://doi.org/10.3390/beverages5010008
Briones-Labarca, V., Giovagnoli-Vicuña, C., & Cañas-Sarazúa, R. (2019). Optimization of extraction yield, flavonoids and lycopene from tomato pulp by high hydrostatic pressure-assisted extraction. Food Chemistry, 278, 751–759. https://doi.org/10.1016/j.foodchem.2018.11.106
Calderón‐Santoyo, M., Iñiguez‐Moreno, M., Barros-Castillo, J. C., Miss-Zacarías, D. M., Díaz, J. A., & Ragazzo-Sánchez, J. A. (2022). Microencapsulation of citral with Arabic gum and sodium alginate for the control of Fusarium pseudocircinatum in bananas. Iranian Polymer Journal, 1–12. https://doi.org/10.1007/s13726-022-01033-z
Cano-Lamadrid, M., & Artés-Hernández, F. (2022). By-products revalorization with non-thermal treatments to enhance phytochemical compounds of fruit and vegetables derived products: a review. Foods, 11, 59. https://doi.org/10.3390/foods11010059
Carmona, J. C., Robert, P., Vergara, C., & Sáenz, C. (2021). Microparticles of yellow-orange cactus pear pulp (Opuntia ficus-indica) with cladode mucilage and maltodextrin as a food coloring in yogurt. LWT - Food Science and Technology, 138, 110672. https://doi.org/10.1016/j.lwt.2020.110672
Carrillo, C., Nieto, G., Martínez-Zamora, L., Ros, G., Kamiloglu, S., Munekata, P. E. S., Pateiro, M., Lorenzo, J. M., Fernández-López, J., Viuda-Martos, M., Pérez-Álvarez, J. Á., & Barba, F. J. (2022). Novel approaches for the recovery of natural pigments with potential health effects. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.1c07208
Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A Review. Ultrasonics Sonochemistry, 34, 540–560. https://doi.org/10.1016/j.ultsonch.2016.06.035
Chensom, S., Okumura, H., & Mishima, T. (2019). Primary screening of antioxidant activity, total polyphenol content, carotenoid content, and nutritional composition of 13 edible flowers from Japan. Preventive Nutrition and Food Science, 24(2), 171–178. https://doi.org/10.3746/pnf.2019.24.2.171
Cheok, C. Y., Salman, H. A. K., & Sulaiman, R. (2014). Extraction and quantification of saponins: a review. Food Research International, 59, 16–40. https://doi.org/10.1016/j.foodres.2014.01.057
Davies, K. M., Albert, N. W., Zhou, Y., & Schwinn, K. E. (2018). Functions of flavonoid and betalain pigments in abiotic stress tolerance in plants. Annual Plant Reviews Online, 1(1), 21–62. https://doi.org/10.1002/9781119312994.apr0604
de Andrade Lima, M., Charalampopoulos, D., & Chatzifragkou, A. (2018). Optimisation and modelling of supercritical CO2 extraction process of carotenoids from carrot peels. Journal of Supercritical Fluids, 133, 94–102. https://doi.org/10.1016/j.supflu.2017.09.028
de Andrade Lima, M., Kestekoglou, I., Charalampopoulos, D., & Chatzifragkou, A. (2019). Supercritical fluid extraction of carotenoids from vegetable waste matrices. Molecules, 24, 466. https://doi.org/10.3390/molecules24030466
de Jesus, A. L. T., Cristianini, M., dos Santos, N. M., & Maróstica Júnior, M. R. (2020). Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from açaí (Euterpe oleracea Martius) pulp. Food Research International, 130, 108856. https://doi.org/10.1016/j.foodres.2019.108856
de Mello, F. R., Bernardo, C., Dias, C. O., Gonzaga, L., Amante, E. R., Fett, R., & Candido, L. M. B. (2015). Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel. Ciencia Rural, 45(2), 323–328. https://doi.org/10.1590/0103-8478cr20140548
Derrien, M., Badr, A., Gosselin, A., Desjardins, Y., & Angers, P. (2017). Optimization of a green process for the extraction of lutein and chlorophyll from spinach by-products using response surface methodology (RSM). LWT - Food Science and Technology, 79, 170–177. https://doi.org/10.1016/j.lwt.2017.01.010
Dias, S., Castanheira, E. M. S., Fortes, A. G., Pereira, D. M., & Gonçalves, M. S. T. (2020). Natural pigments of anthocyanin and betalain for coloring soy-based yogurt alternative. Foods, 9(6), 771. https://doi.org/10.3390/foods9060771
Drosou, C., Kyriakopoulou, K., Bimpilas, A., Tsimogiannis, D., & Krokida, M. (2015). A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts. Industrial Crops and Products, 75, 141–149. https://doi.org/10.1016/j.indcrop.2015.05.063
Esmailian, A., Hosseini, F., & Saberian, H. (2021). Optimization of anthocyanin extraction from red cabbage and its application in low calorie functional gummi candy. Journal of Food Science and Technology (Iran), 18, 129–140. https://doi.org/10.29252/fsct.18.01.12
Espada-Bellido, E., Ferreiro-González, M., Carrera, C., Palma, M., Álvarez, J. A., Barbero, G. F., & Ayuso, J. (2019). Extraction of antioxidants from blackberry (Rubus ulmifolius L.): comparison between ultrasound- and microwave-assisted extraction techniques. Agronomy, 9(745). https://doi.org/10.3390/agronomy9110745
Esteves, L. C., Machado, C. O., Gonçalves, L. C. P., Cavalcante, V. F., Obeid, G., Correra, T. C., & Bastos, E. L. (2022). Structural effects on the antioxidant properties of amino acid betaxanthins. Antioxidants, 11(11), 2259. https://doi.org/10.3390/antiox11112259. PMID: 36421444; PMCID: PMC9686915.
Fernández-López, J. A., Fernández-Lledó, V., & Angosto, J. M. (2020). New insights into red plant pigments: more than just natural colorants. RSC Advances, 10(41), 24669–24682. https://doi.org/10.1039/d0ra03514a
Gallego, R., Bueno, M., & Herrero, M. (2019). Sub- and supercritical fluid extraction of bioactive compounds from plants, food-by-products, seaweeds and microalgae – An update. TrAC - Trends in Analytical Chemistry, 116, 198–213. https://doi.org/10.1016/j.trac.2019.04.030
Gengatharan, A., Dykes, G. A., & Choo, W. S. (2015). Betalains: Natural plant pigments with potential application in functional foods. Lwt, 64(2), 645–649. https://doi.org/10.1016/j.lwt.2015.06.052
Ghosh, S., Sarkar, T., Das, A., & Chakraborty, R. (2021). Micro and nanoencapsulation of natural colors: a holistic view. Applied Biochemistry and Biotechnology, 193, 3787–3811. https://doi.org/10.1007/s12010-021-03631-8
Ghosh, S., Sarkar, T., Das, A., & Chakraborty, R. (2022). Natural colorants from plant pigments and their encapsulation: an emerging window for the food industry. LWT - Food Science and Technology, 153, 112527. https://doi.org/10.1016/j.lwt.2021.112527
Giusti, M. M., & Wrolstad, R. E. (2003). Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, 14, 217–225. https://doi.org/10.1016/S1369-703X(02)00221-8
Grand View Research. (2022). Functional foods market size worth $586.1 billion by 2030. Retrieved January 7, 2023, from https://www.grandviewresearch.com/industry-analysis/dyes-and-pigments-market
Guerrero-Rubio, M. A., Martínez-Zapata, J., Henarejos-Escudero, P., García-Carmona, F., & Gandía-Herrero, F. (2020). Reversible bleaching of betalains induced by metals and application to the fluorescent determination of anthrax biomarker. Dyes and Pigments, 180, 108493. https://doi.org/10.1016/j.dyepig.2020.108493
Ibrahim, M. K., & Khalid, M. (2019). Optimization extraction of Bougamvillea glabra violet bracts pigments. Journal of University of Duhok, 22(2), 206–217. https://doi.org/10.26682/ajuod.2019.22.2.20
Idham, Z., Putra, N. R., Aziz, A. H. A., Zaini, A. S., Rasidek, N. A. M., Mili, N., & Yunus, M. A. C. (2022). Improvement of extraction and stability of anthocyanins, the natural red pigment from roselle calyces using supercritical carbon dioxide extraction. Journal of CO2 Utilization, 56. https://doi.org/10.1016/j.jcou.2021.101839
Jurić, S., Jurić, M., Król-Kilińska, Ż., Vlahoviček-Kahlina, K., Vinceković, M., Dragović-Uzelac, V., & Donsì, F. (2020). Sources, stability, encapsulation and application of natural pigments in foods. Food Reviews International, 1–56. https://doi.org/10.1080/87559129.2020.1837862
Kehili, M., Kammlott, M., Choura, S., Zammel, A., Zetzl, C., Smirnova, I., Allouche, N., & Sayadi, S. (2017). Supercritical CO2 extraction and antioxidant activity of lycopene and β-carotene-enriched oleoresin from tomato (Lycopersicum esculentum L.) peels by-product of a Tunisian industry. Food and Bioproducts Processing, 102, 340–349. https://doi.org/10.1016/j.fbp.2017.02.002
Kim, J., Choi, J. Y., Kim, J., & Moon, K. D. (2022). Effect of edible coating with Morus alba root extract and carboxymethyl cellulose for enhancing the quality and preventing the browning of banana (Musa acuminata Cavendish) during storage. Food Packaging and Shelf Life, 31, 100809.
Kraujalis, P., & Venskutonis, P. R. (2013). Optimisation of supercritical carbon dioxide extraction of amaranth seeds by response surface methodology and characterization of extracts isolated from different plant cultivars. The Journal of Supercritical Fluids, 73, 80–86. https://doi.org/10.1016/j.supflu.2012.11.009
Kumorkiewicz-Jamro, A., Świergosz, T., Sutor, K., Spórna-Kucab, A., & Wybraniec, S. (2021). Multi-colored shades of betalains: Recent advances in betacyanin chemistry. Natural Product Reports, 38, 2315–2346. https://doi.org/10.1039/d1np00018g
Lakka, A., Bozinou, E., Stavropoulos, G., Samanidis, I., Athanasiadis, V., Dourtoglou, V. G., Makris, D. P., & Lalas, S. I. (2021). Enhancement of polyphenols recovery from Rosa canina, Calendula officinalis and Castanea sativa using pulsed electric field. Beverages, 7(3), 63. https://doi.org/10.3390/beverages7030063
Landim Neves, M. I., Keven Silva, E., & Meireles, M. A. A. (2019). Trends and challenges in the industrialization of natural colorants. Food and Public Health, 9, 33–44. https://doi.org/10.5923/j.fph.20190902.01
Langi, P., Kiokias, S., Varzakas, T., & Proestos, C. (2018). Carotenoids: From plants to food and feed industries. Methods in Molecular Biology, 1852, 57–71. https://doi.org/10.1007/978-1-4939-8742-9_3
Lao, F., Cheng, H., Wang, Q., Wang, X., Liao, X., & Xu, Z. (2020). Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: comparison to traditional aqueous and ethanolic extraction. Journal of CO2 Utilization, 40. https://doi.org/10.1016/j.jcou.2020.101188
Lefebvre, T., Destandau, E., & Lesellier, E. (2021). Sequential extraction of carnosic acid, rosmarinic acid and pigments (carotenoids and chlorophylls) from rosemary by online supercritical fluid extraction-supercritical fluid chromatography. Journal of Chromatography A, 1639. https://doi.org/10.1016/j.chroma.2020.461709
Li, X., Zhang, Z. H., Qiao, J., Qu, W., Wang, M. S., Gao, X., Zhang, C., Brennan, C. S., & Qi, X. (2022). Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin. Ultrasonics Sonochemistry, 82, 105897. https://doi.org/10.1016/j.ultsonch.2021.105897
Liu, C., Hu, B., Cheng, Y., Guo, Y., Yao, W., & Qian, H. (2021). Carotenoids from fungi and microalgae: a review on their recent production, extraction, and developments. Bioresource Technology, 337, 125398. https://doi.org/10.1016/j.biortech.2021.125398
Liu, Y., Li, J., Fu, R., Zhang, L., Wang, D., & Wang, S. (2019). Enhanced extraction of natural pigments from Curcuma longa L. using natural deep eutectic solvents. Industrial Crops and Products, 140(May). https://doi.org/10.1016/j.indcrop.2019.111620
Luzardo-Ocampo, I., Ramírez-Jiménez, A. K., Yañez, J., Mojica, L., & Luna-Vital, D. A. (2021). Technological applications of natural colorants in food systems: a review. Foods, 10(3), 634. https://doi.org/10.3390/foods10030634
Maran, J. P., Priya, B., & Nivetha, C. V. (2015). Optimization of ultrasound-assisted extraction of natural pigments from Bougainvillea glabra flowers. Industrial Crops and Products, 63, 182–189. https://doi.org/10.1016/j.indcrop.2014.09.059
Matos, M. S., Romero-Díez, R., Álvarez, A., Bronze, M. R., Rodríguez-Rojo, S., Mato, R. B., Cocero, M. J., & Matias, A. A. (2019). Polyphenol-rich extracts obtained from winemakingwaste streams as natural ingredients with cosmeceutical potential. Antioxidants, 8, 355. https://doi.org/10.3390/antiox8090355
Melgar, B., Dias, M. I., Barros, L., Ferreira, I. C. F. R., Rodriguez-Lopez, A. D., & Garcia-Castello, E. M. (2019). Ultrasound and microwave assisted extraction of Opuntia fruit peels biocompounds: optimization and comparison using RSM-CCD. Molecules, 24(19), 1–16. https://doi.org/10.3390/molecules24193618
Miranda, P. H. S., dos Santos, A. C., de Freitas, B. C. B., de Martins, G. A., & S., Vilas Boas, E. V. de B., & Damiani, C. (2021). A scientific approach to extraction methods and stability of pigments from Amazonian fruits. Trends in Food Science and Technology, 113, 335–345. https://doi.org/10.1016/j.tifs.2021.04.047
Moreira, S. A., Pintado, M. E., & Saraiva, J. A. (2020). Optimization of antioxidant activity and bioactive compounds extraction of winter savory leaves by high hydrostatic pressure. High Pressure Research, 40(4), 543–560. https://doi.org/10.1080/08957959.2020.1830079
Munawaroh, H. S. H., Fathur, R. M., Gumilar, G., Aisyah, S., Yuliani, G., Mudzakir, A., & Wulandari, A. P. (2019). Characterization and physicochemical properties of chlorophyll extract from Spirulina sp. Journal of Physics: Conference Series, 1280(2), 0–6. https://doi.org/10.1088/1742-6596/1280/2/022013
Ngamwonglumlert, L., Devahastin, S., & Chiewchan, N. (2017). Natural colorants: Pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods. Critical Reviews in Food Science and Nutrition, 57, 3243–3259. https://doi.org/10.1080/10408398.2015.1109498
Nguyen, Q. D., Dang, T. T., Nguyen, T. V. L., Nguyen, T. T. D., & Nguyen, N. N. (2022). Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: effects of drying conditions on some physicochemical properties and antioxidant activities of spray-dried powder. Food Science and Nutrition, 10, 191–203. https://doi.org/10.1002/fsn3.2659
Nirmal, N. P., Mereddy, R., & Maqsood, S. (2021). Recent developments in emerging technologies for beetroot pigment extraction and its food applications. Food Chemistry, 356, 129611. https://doi.org/10.1016/j.foodchem.2021.129611
Nowacka, M., Tappi, S., Wiktor, A., Rybak, K., Miszczykowska, A., Czyzewski, J., Drozdzal, K., Witrowa-Rajchert, D., & Tylewicz, U. (2019). The impact of pulsed electric field on the extraction of bioactive compounds from beetroot. Foods, 8(7), 244. https://doi.org/10.3390/foods8070244
Nunes Mattos, G., Pessanha de Araújo Santiago, M. C., Sampaio Doria Chaves, A. C., Rosenthal, A., Valeriano Tonon, R., & Correa Cabral, L. M. (2022). Anthocyanin extraction from jaboticaba skin (Myrciaria cauliflora Berg.) using conventional and non-conventional methods. Foods, 11, 885.
Oancea, S., Perju, M., Coman, D., & Olosutean, H. (2021). Optimization of conventional and ultrasoundassisted extraction of Paeonia officinalis anthocyanins, as natural alternative for a green technology of cotton dyeing. Romanian Biotechnological Letters, 26(2), 2527–2534. https://doi.org/10.25083/rbl/26.2/2527.2534
Olugbenga, O. A., & Oluwatoyin, A. O. (2021). Natural plant pigments and derivatives in functional foods developments. Eurasian Journal of Food Science and Technology, 5(1), 25–40.
Panja, P. (2018). Green extraction methods of food polyphenols from vegetable materials. Current Opinion in Food Science, 23, 173–182. https://doi.org/10.1016/j.cofs.2017.11.012
Parize, A. L., Souza, T. C. R., Costa-Brghente, I. M., Fávere, V. T., Laranjeira, M. C. M., Spinelli, A., & Longo, E. (2008). Microencapsulation of the natural urucum pigment with chitosan by spray drying in different solvents. African Journal of Biotechnology, 7(17), 3107–3114.
Patel, M., Patel, P., & Kothari, F. (2021). Advance ecological approach to new assessment in red plant pigments. Asian Journal of Biological and Life Sciences, 10(2), 274–279. https://doi.org/10.5530/ajbls.2021.10.39
Patsilinakos, A., Ragno, R., Carradori, S., Petralito, S., & Cesa, S. (2018). Carotenoid content of Goji berries: CIELAB, HPLC-DAD analyses and quantitative correlation. Food Chemistry, 268, 49–56. https://doi.org/10.1016/j.foodchem.2018.06.013
Pineda-Vadillo, C., Nau, F., Guerin-Dubiard, C., Jardin, J., Lechevalier, V., Sanz-Buenhombre, M., Guadarrama, A., Tóth, T., Csavajda, É., Hingyi, H., Karakaya, S., Sibakov, J., Capozzi, F., Bordoni, A., & Dupont, D. (2017). The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. Food Chemistry, 214, 486–496. https://doi.org/10.1016/j.foodchem.2016.07.049
Polturak, G., & Aharoni, A. (2018). “La Vie en Rose”: biosynthesis, sources, and applications of betalain pigments. Molecular Plant, 11(1), 7–22. https://doi.org/10.1016/j.molp.2017.10.008
Pressman, P., Clemens, R., Hayes, W., & Reddy, C. (2017). Food additive safety. Toxicology Research and Application, 1, 1–22. https://doi.org/10.1177/2397847317723572
Rodriguez-Amaya, D. B. (2019). Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains. Food Research International, 124, 200–205. https://doi.org/10.1016/j.foodres.2018.05.028
Sadowska-Bartosz, I., & Bartosz, G. (2021). Biological properties and applications of betalains. Molecules, 26(9), 1–36. https://doi.org/10.3390/molecules26092520
Saini, R. K., Nile, S. H., & Park, S. W. (2015). Carotenoids from fruits and vegetables: chemistry, analysis, occurrence, bioavailability and biological activities. Food Research International, 76, 735–750. https://doi.org/10.1016/j.foodres.2015.07.047
Sakai, H., Ono, K., Tokunaga, S., Sharmin, T., Aida, T. M., & Mishima, K. (2020). Extraction of natural pigments from Gardenia jasminoides J. Ellis fruit pulp using CO2-expanded liquids and direct sonication. Separations, 8(1), 1. https://doi.org/10.3390/separations8010001
Setford, P. C., Jeffery, D. W., Grbin, P. R., & Muhlack, R. A. (2017). Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling. Trends in Food Science and Technology, 69, 106–117. https://doi.org/10.1016/j.tifs.2017.09.005
Sharma, M., Usmani, Z., Gupta, V. K., & Bhat, R. (2021). Valorization of fruits and vegetable wastes and by-products to produce natural pigments. Critical Reviews in Biotechnology, 41, 535–563. https://doi.org/10.1080/07388551.2021.1873240
Sigurdson, G. T., Tang, P., & Giusti, M. M. (2017). Natural colorants: food colorants from natural sources. Annual Review of Food Science and Technology, 8, 261–280. https://doi.org/10.1146/annurev-food-030216-025923
Sivarajasekar, N., Subashini, R., & Devi, R. S. (2018). Optimization of extraction methods for natural pigment from Lawsonia inermis. International Journal of Green Pharmacy, 12(3), S728–S732. https://doi.org/10.22377/ijgp.v12i03.2049
Soumya, S., & S., Sawant, A., Khandetod, Y., Mohod, A., & Dhekale, J. (2019). Extraction methods used for extraction of anthocyanin: A review. The Pharma Innovation Journal, 8(12), 280–285.
Sousa, D. V. M., Pereira, F. V., Nascentes, C. C., Moreira, J. S., Boratto, V. H. M., & Orlando, R. M. (2020). Cellulose cone tip as a sorbent material for multiphase electrical field-assisted extraction of cocaine from saliva and determination by LC-MS/MS. Talanta, 208, 120353. https://doi.org/10.1016/j.talanta.2019.120353
Strati, I. F., Gogou, E., & Oreopoulou, V. (2015). Enzyme and high pressure assisted extraction of carotenoids from tomato waste. Food and Bioproducts Processing, 94, 668–674. https://doi.org/10.1016/j.fbp.2014.09.012
Sui, G., Li, T., Zhang, B., Wang, R., Hao, H., & Zhou, W. (2021). Recent advances on synthesis and biological activities of aurones. Bioorganic and Medicinal Chemistry, 29, 115895. https://doi.org/10.1016/j.bmc.2020.115895
Terra, A. L. M., Moreira, J. B., Costa, J. A. V., & de Morais, M. G. (2021). Development of time-pH indicator nanofibers from natural pigments: an emerging processing technology to monitor the quality of foods. LWT - Food Science and Technology, 142, 111020. https://doi.org/10.1016/j.lwt.2021.111020
Tiwari, S., Upadhyay, N., Singh, A. K., Meena, G. S., & Arora, S. (2019). Organic solvent-free extraction of carotenoids from carrot bio-waste and its physico-chemical properties. Journal of Food Science and Technology, 56(10), 4678–4687. https://doi.org/10.1007/s13197-019-03920-5
Týskiewicz, K., Konkol, M., & Rój, E. (2018). The application of supercritical fluid extraction in phenolic compounds isolation from natural plant materials. Molecules, 23(10). https://doi.org/10.3390/molecules23102625
Upadhyay, R. K. (2018). Plant pigments as dietary anticancer agents. International Journal of Green Pharmacy, 12(1), S93–S107.
Utpott, M., Assis, R. Q., Pagno, C. H., Pereira Krigger, S., Rodrigues, E., de Oliveira Rios, A., & Hickmann Flôres, S. (2020). Evaluation of the use of industrial wastes on the encapsulation of betalains extracted from red pitaya pulp (Hylocereus polyrhizus) by spray drying: Powder stability and application. Food and Bioprocess Technology, 13(11), 1940–1953. https://doi.org/10.1007/s11947-020-02529-3
Uwineza, P. A., & Waśkiewicz, A. (2020). Recent advances in supercritical fluid extraction of natural bioactive compounds from natural plant materials. Molecules, 25(17). https://doi.org/10.3390/molecules25173847
Vázquez-Espinosa, M., González-de-Peredo, A. V., Carrera, C., Palma, M., Barbero, G. F., & Aliaño-González, M. J. (2022). Ultrasound-assisted extraction of betalains from Opuntia fruit pulp of different color varieties. Agronomy, 12, 2604. https://doi.org/10.3390/agronomy12112604
Vinha, A. F., Rodrigues, F., Nunes, M. A., & Oliveira, M. B. P. P. (2018). Natural pigments and colorants in foods and beverages. In C. M. Galanakis (Ed.), Polyphenols: Properties, Recovery, and Applications (pp. 363–391). Elsevier Inc. https://doi.org/10.1016/B978-0-12-813572-3.00011-7
Vulić, J. J., Ćebović, T. N., Čanadanović-Brunet, J. M., Ćetković, G. S., Čanadanović, V. M., Djilas, S. M., & Tumbas Šaponjac, V. T. (2014). In vivo and in vitro antioxidant effects of beetroot pomace extracts. Journal of Functional Foods, 6(1), 168–175. https://doi.org/10.1016/j.jff.2013.10.003
Wang, X., Wang, C., Zha, X., Mei, Y., Xia, J., & Jiao, Z. (2017). Supercritical carbon dioxide extraction of β-carotene and α-tocopherol from pumpkin: a Box-Behnken design for extraction variables. Analytical Methods, 9(2), 294–303. https://doi.org/10.1039/c6ay02862d
Xie, J., Yao, S., Ming, J., Deng, L., & Zeng, K. (2019). Variations in chlorophyll and carotenoid contents and expression of genes involved in pigment metabolism response to oleocellosis in citrus fruits. Food Chemistry, 272, 49–57. https://doi.org/10.1016/j.foodchem.2018.08.020
Yamini, Y., Seidi, S., & Rezazadeh, M. (2014). Electrical field-induced extraction and separation techniques: promising trends in analytical chemistry – A review. Analytica Chimica Acta, 814, 1–22. https://doi.org/10.1016/j.aca.2013.12.019
Zarekarizi, A., Hoffmann, L., & Burritt, D. (2019). Approaches for the sustainable production of fucoxanthin, a xanthophyll with potential health benefits. Journal of Applied Phycology, 31(1), 281–299. https://doi.org/10.1007/s10811-018-1558-3
Zeng, F., Zeng, H., Ye, Y., Zheng, S., Liu, J., & Fei, P. (2021). Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: effects on their colour stability and pH-response characteristics. Jurnal Aplikasi Teknologi Pangan, 12, 6821–6829. https://doi.org/10.1039/D1FO00400J
Zhang, Y., Butelli, E., & Martin, C. (2014). Engineering anthocyanin biosynthesis in plants. Current Opinion in Plant Biology, 19, 81–90. https://doi.org/10.1016/j.pbi.2014.05.011
Zhang, Y., Wu, L., Ma, Z., Cheng, J., & Liu, J. (2016). Anti-diabetic, anti-oxidant and anti-hyperlipidemic activities of flavonoids from corn silk on STZ-induced diabetic mice. Molecules, 21, 21010007. https://doi.org/10.3390/molecules21010007
Zhou, W., Niu, Y., Ding, X., Zhao, S., Li, Y., Fan, G., Zhang, S., & Liao, K. (2020). Analysis of carotenoid content and diversity in apricots (Prunus armeniaca L.) grown in China. Food Chemistry, 330, 127223. https://doi.org/10.1016/j.foodchem.2020.127223
Zhou, Y., Zhao, X., & Huang, H. (2015). Effects of pulsed electric fields on anthocyanin extraction yield of blueberry processing by-products. Journal of Food Processing and Preservation, 39(6), 1898–1904. https://doi.org/10.1111/jfpp.12427
Zhu, B., Lu, W., Qin, Y., Cheng, G., Yuan, M., & Li, L. (2021). An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness. Journal of Food Processing and Preservation, 45, e15822. https://doi.org/10.1111/jfpp.15822
Author information
Authors and Affiliations
Contributions
Rafael López-Cruz investigated and wrote the section on extraction techniques. Teresa Sandoval-Contreras investigated and wrote the section on the classification of plant pigments. Maricarmen Iñiguez-Moreno had the manuscript conceptualization; wrote the introduction, economic importance, trends, and conclusion section; and designed the figures and tables. All authors have reviewed and approved the final version of the manuscript before submission.
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare no competing interests.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
López-Cruz, R., Sandoval-Contreras, T. & Iñiguez-Moreno, M. Plant Pigments: Classification, Extraction, and Challenge of Their Application in the Food Industry. Food Bioprocess Technol 16, 2725–2741 (2023). https://doi.org/10.1007/s11947-023-03075-4
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-023-03075-4