Review Insights on the Demand for Natural Pigments and Their Recovery by Emerging Microwave-Assisted Extraction (MAE)

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2023-09-05 DOI:10.1007/s11947-023-03192-0

Donald Lyngdoh Nonglait, Jyoti S. Gokhale

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Abstract

The current trend of shifting to food naturalness has prompted food industries to switch from synthetic to natural colorants. Concurrently, there is a spike in interest concerning the extraction of pigments from natural sources using non-conventional extraction techniques as the latter are environmental-friendly and sustainable compared to traditional methods. Microwave-assisted extraction (MAE) is one of the emerging technologies that has been reported to be effective in the recovery of bioactive compounds from a plethora of natural sources because of its ability to expeditiously heat the extraction matrix, leading to rapid product recovery. This review focuses on the voluminous demand for natural colorants, their limitations, and potential food applications. Also, this review emphasizes the underlying principle and mechanism of MAE, as well as studies that unveil the efficacy and suitability of the technique for the recovery of pigments. Hence, given that natural pigments are susceptible to natural degradation, MAE is a promising technology for enhanced pigment yield and stability. In addition, recent trends such as technology integration and novel extraction solvents have considerably widened the scope and versatility of MAE as a greener extraction method. Furthermore, when coupled with MAE, waste valorization and further exploration of novel pigment sources (such as algae and other microorganisms) present thrust areas of research concerning the global sustainable development goals (SDGs).

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新兴微波辅助提取技术对天然色素的需求及回收研究进展

当前食品天然化的趋势促使食品工业从合成色素转向天然色素。与此同时，人们对使用非常规萃取技术从天然来源中提取色素的兴趣也在激增，因为与传统方法相比，后者具有环保性和可持续性。微波辅助萃取（MAE）是新兴技术之一，据报道，它能快速加热萃取基质，从而快速回收产品，因此能有效地从大量天然资源中回收生物活性化合物。本综述重点关注对天然着色剂的大量需求、其局限性以及潜在的食品应用。此外，本综述还强调了 MAE 的基本原理和机理，以及揭示该技术在色素回收方面的有效性和适用性的研究。因此，鉴于天然色素容易自然降解，MAE 是一种很有前景的提高色素产量和稳定性的技术。此外，技术集成和新型萃取溶剂等最新趋势也大大拓宽了 MAE 作为一种绿色萃取方法的应用范围和通用性。此外，与 MAE 相结合，废物的价值化和新型颜料源（如藻类和其他微生物）的进一步探索也是与全球可持续发展目标（SDGs）相关的主要研究领域。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.