Green technologies in food colorant extraction: A comprehensive review

Imagine a world where food color comes from plants, not petroleum—and extracting it doesn't harm the planet. That's the promise of green extraction technologies.

A new review dives into three cutting-edge methods—Microwave-Assisted Extraction (MAE), Ultrasound-Assisted Extraction (UAE), and Supercritical Fluid Extraction (SFE)—that are turning plant materials into vibrant natural colorants. These techniques outperform conventional methods, delivering higher yields and purer bioactive compounds like anthocyanins, carotenoids, and betacyanins.

But the benefits go beyond quality. Green extraction slashes energy use, minimizes waste, and relies on non-toxic solvents. That's a win for both the environment and consumers craving clean-label ingredients.

Yet, challenges remain. Scaling up these methods from lab to industry is tricky, and regulatory hurdles and costs can't be ignored. The review highlights the need for optimized conditions and cost-effective strategies.

Looking ahead, the path is clear: integrating these sustainable techniques into food production aligns with eco-friendly practices and meets the rising demand for natural, safe ingredients. The future of food color is green—literally.

Key Points

• MAE, UAE, SFE boost yields and purity of natural colorants.
• Green methods cut energy, waste, and toxic solvents.
• Scaling up and costs remain key challenges.