TY - JOUR
T1 - Green technologies in food colorant extraction
T2 - A comprehensive review
AU - Irianto, Irianto
AU - Putra, Nicky Rahmana
AU - Yustisia, Yustisia
AU - Abdullah, Syahrial
AU - Syafruddin, Syafruddin
AU - Paesal, Paesal
AU - Irmadamayanti, Andi
AU - Herawati, Herawati
AU - Raharjo, Budi
AU - Agustini, Sri
AU - Asmaliyah, Asmaliyah
AU - Krismawati, Amik
AU - Airlangga, Bramantyo
N1 - Publisher Copyright:
© 2024 The Author(s)
PY - 2025/1
Y1 - 2025/1
N2 - The study explores the potential of green extraction techniques—Microwave-Assisted Extraction (MAE), Ultrasound-Assisted Extraction (UAE), and Supercritical Fluid Extraction (SFE)—for obtaining natural food colorants from various plant materials. These methods were assessed based on efficiency, yield, environmental impact, and cost-effectiveness. MAE, UAE, and SFE demonstrated higher extraction yields and purity levels of bioactive compounds such as anthocyanins, carotenoids, and betacyanins compared to conventional methods. The environmental benefits of these green techniques include reduced energy consumption, minimal waste production, and the use of non-toxic solvents. However, technological barriers in scaling up, regulatory and safety considerations, and cost implications were identified as challenges. Future research opportunities lie in optimizing extraction conditions, improving scalability, ensuring regulatory compliance, and developing cost-effective solutions. The integration of these sustainable extraction methods into the food industry aligns with eco-friendly practices and meets the growing consumer demand for natural and safe food ingredients.
AB - The study explores the potential of green extraction techniques—Microwave-Assisted Extraction (MAE), Ultrasound-Assisted Extraction (UAE), and Supercritical Fluid Extraction (SFE)—for obtaining natural food colorants from various plant materials. These methods were assessed based on efficiency, yield, environmental impact, and cost-effectiveness. MAE, UAE, and SFE demonstrated higher extraction yields and purity levels of bioactive compounds such as anthocyanins, carotenoids, and betacyanins compared to conventional methods. The environmental benefits of these green techniques include reduced energy consumption, minimal waste production, and the use of non-toxic solvents. However, technological barriers in scaling up, regulatory and safety considerations, and cost implications were identified as challenges. Future research opportunities lie in optimizing extraction conditions, improving scalability, ensuring regulatory compliance, and developing cost-effective solutions. The integration of these sustainable extraction methods into the food industry aligns with eco-friendly practices and meets the growing consumer demand for natural and safe food ingredients.
KW - Environmental impact
KW - Green extraction
KW - Natural food colorants
KW - Sustainability
UR - http://www.scopus.com/inward/record.url?scp=85208036626&partnerID=8YFLogxK
U2 - 10.1016/j.sajce.2024.10.013
DO - 10.1016/j.sajce.2024.10.013
M3 - Review article
AN - SCOPUS:85208036626
SN - 1026-9185
VL - 51
SP - 22
EP - 34
JO - South African Journal of Chemical Engineering
JF - South African Journal of Chemical Engineering
ER -
