2026-10-23T01:53:42Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/112882026-01-27T01:05:53Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521
Repositorio Institucional de la Universidad de Burgos
author
Carrillo Pérez, Celia
author
Nieto, Gema
author
Martínez Zamora, Lorena
author
Ros, Gaspar
author
Kamiloglu, Senem
author
Munekata, Paulo Eduardo Sichetti
author
Pateiro Moure, Mirian
author
Lorenzo Rodríguez, José Manuel
author
Fernández López, Juana
author
Viuda Martos, Manuel
author
Pérez Álvarez, José Ángel
author
Barba, Francisco J.
2026-01-26T13:02:41Z
2026-01-26T13:02:41Z
2022-01
0021-8561
https://hdl.handle.net/10259/11288
10.1021/acs.jafc.1c07208
1520-5118
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.
eng
Atribución 4.0 Internacional
Bioactive colorants
Food byproducts
Novel extraction technologies
Functionality
Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/11288/1/Carrillo-joaafc_2022.pdf
File
MD5
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application/pdf
Carrillo-joaafc_2022.pdf