Authors : K. Sneha Krishna Mounika; P. Somanath; P. Ashraf baji; G. Harika; K. Sobha

Volume/Issue : Volume 8 - 2023, Issue 12 - December

Google Scholar : http://tinyurl.com/4kk553tz

Scribd : http://tinyurl.com/yx78bse3

DOI : https://doi.org/10.5281/zenodo.10539797

Abstract : Pigments have an essential role in food industry, influencing sensory aspects of food products. They significantly impact the perception of freshness, nutritional quality, safety, and overall visual appeal. These pigments, sourced from plants, insects, minerals, or microbes, encompass varieties like carotenoids, flavonoids, chlorophyll, betaines and others. They are utilized to restore or enhance the colour of processed foods. Given their perceived safety, being non-toxic, non- allergenic, non-carcinogenic, and environmentally friendly—researchers are increasingly focused on exploring natural pigments and their extraction techniques. The quest for novel natural colourants has intensified due to their presumed safety compared to synthetic counterparts. Extraction methods, classified as conventional (like maceration, Soxhlet extraction) and non-conventional (including Super-critical Fluid Extraction, Pressure-driven Liquid Extraction Method, Microwave-assisted Extraction, and Ultrasound-assisted Extraction), not only expedite pigment retrieval but also align with eco-friendly practices. Of particular interest in this review are plant-derived pigments, in high demand globally for their antioxidant properties, replacing synthetic alternatives. This article primarily delves into the diverse extraction techniques employed to derive these natural pigments from plants.

Keywords : Betalains,Carotenoids, Chlorophyll, Extraction Methods,Flavonoids, Natural Pigments.