2026-06-29T18:52:07Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/112882026-01-27T01:05:53Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects Carrillo Pérez, Celia Nieto, Gema Martínez Zamora, Lorena Ros, Gaspar Kamiloglu, Senem Munekata, Paulo Eduardo Sichetti Pateiro Moure, Mirian Lorenzo Rodríguez, José Manuel Fernández López, Juana Viuda Martos, Manuel Pérez Álvarez, José Ángel Barba, Francisco J. Bioactive colorants Food byproducts Novel extraction technologies Functionality The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health. 2026-01-26T13:02:41Z 2026-01-26T13:02:41Z 2022-01 info:eu-repo/semantics/article 0021-8561 https://hdl.handle.net/10259/11288 10.1021/acs.jafc.1c07208 1520-5118 eng Journal of Agricultural and Food Chemistry. 2022, V. 70, n. 23, p. 6864-6883 https://doi.org/10.1021/acs.jafc.1c07208 http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional American Chemical Society