Green technologies in food colorant extraction: A comprehensive review

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.