Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues
Consumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/4/605 |
| _version_ | 1797298306966093824 |
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| author | Milena Tankova Tzanova Zvezdelina Yaneva Donika Ivanova Monika Toneva Neli Grozeva Neli Memdueva |
| author_facet | Milena Tankova Tzanova Zvezdelina Yaneva Donika Ivanova Monika Toneva Neli Grozeva Neli Memdueva |
| author_sort | Milena Tankova Tzanova |
| collection | DOAJ |
| description | Consumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and yellow), which are very sensitive to exposure to light, air, high temperatures, and chemicals. Stability and diversity in terms of color can be optimized by using environmentally friendly and selective extraction processes that provide a balance between efficacy, safety, and stability of the resulting extracts. Green solvents like water, supercritical fluids, natural deep eutectic solvents, and ionic liquids are the most proper green solvents when combined with different extraction techniques like maceration, supercritical extraction, and ultrasound-assisted or microwave-assisted extraction. The choice of the right extracting agent is crucial for the selectivity of the extraction method and the stability of the prepared colorant. The present work reviews the green solvents used for the extraction of natural food colorants from plants and focuses on the issues related to the selectivity and stability of the products extracted. |
| first_indexed | 2024-03-07T22:33:02Z |
| format | Article |
| id | doaj.art-dde7eaf59afd46f48b76c8e601f375e8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-07T22:33:02Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-dde7eaf59afd46f48b76c8e601f375e82024-02-23T15:16:33ZengMDPI AGFoods2304-81582024-02-0113460510.3390/foods13040605Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability IssuesMilena Tankova Tzanova0Zvezdelina Yaneva1Donika Ivanova2Monika Toneva3Neli Grozeva4Neli Memdueva5Faculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, BulgariaFaculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, BulgariaFaculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, BulgariaFaculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, BulgariaFaculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, BulgariaFaculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, BulgariaConsumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and yellow), which are very sensitive to exposure to light, air, high temperatures, and chemicals. Stability and diversity in terms of color can be optimized by using environmentally friendly and selective extraction processes that provide a balance between efficacy, safety, and stability of the resulting extracts. Green solvents like water, supercritical fluids, natural deep eutectic solvents, and ionic liquids are the most proper green solvents when combined with different extraction techniques like maceration, supercritical extraction, and ultrasound-assisted or microwave-assisted extraction. The choice of the right extracting agent is crucial for the selectivity of the extraction method and the stability of the prepared colorant. The present work reviews the green solvents used for the extraction of natural food colorants from plants and focuses on the issues related to the selectivity and stability of the products extracted.https://www.mdpi.com/2304-8158/13/4/605anthocyaninsbetalainscarotenoidsgreen solventsplant colorantsselectivity |
| spellingShingle | Milena Tankova Tzanova Zvezdelina Yaneva Donika Ivanova Monika Toneva Neli Grozeva Neli Memdueva Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues Foods anthocyanins betalains carotenoids green solvents plant colorants selectivity |
| title | Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues |
| title_full | Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues |
| title_fullStr | Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues |
| title_full_unstemmed | Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues |
| title_short | Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues |
| title_sort | green solvents for extraction of natural food colorants from plants selectivity and stability issues |
| topic | anthocyanins betalains carotenoids green solvents plant colorants selectivity |
| url | https://www.mdpi.com/2304-8158/13/4/605 |
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