2026-07-24T16:05:03Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/112882026-01-27T01:05:53Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521
Carrillo Pérez, Celia
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Nieto, Gema
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Martínez Zamora, Lorena
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Ros, Gaspar
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Kamiloglu, Senem
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Munekata, Paulo Eduardo Sichetti
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Pateiro Moure, Mirian
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Lorenzo Rodríguez, José Manuel
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Fernández López, Juana
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Viuda Martos, Manuel
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Pérez Álvarez, José Ángel
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Barba, Francisco J.
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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.
Jose M. Lorenzo, Mirian Pateiro, and Paulo E. S. Munekata thank GAIN (Axencia Galega de Innovación) for supporting this publication (Grant Number IN607A2019/01).Juana Fernández-López, Jose A. Pérez-Alvarez, and Manuel ViudaMartos thank UMH for supporting this publication through the Research Grant 03200/JFL2021.
application/pdf
eng
American Chemical Society
Journal of Agricultural and Food Chemistry. 2022, V. 70, n. 23, p. 6864-6883
https://doi.org/10.1021/acs.jafc.1c07208
Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Bioactive colorants
Food byproducts
Novel extraction technologies
Functionality
Industria alimentaria
Residuos agrícolas
Alimentos
Food industry and trade
Agricultural wastes
Food
Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Journal of Agricultural and Food Chemistry
70
23
6864
6883
THUMBNAIL
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Carrillo-joaafc_2022.pdf
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oai:riubu.ubu.es:10259/11288
2026-01-27 02:05:53.09
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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