S. Deotale , N. Bhanu Prakash Reddy , K. Vivek , R. Rajam , P.N. Gururaj , P. Thivya
{"title":"从水果和蔬菜皮废物中可持续提取植物色素在食品新鲜度监测中的智能包装应用的最新进展","authors":"S. Deotale , N. Bhanu Prakash Reddy , K. Vivek , R. Rajam , P.N. Gururaj , P. Thivya","doi":"10.1016/j.foohum.2025.100651","DOIUrl":null,"url":null,"abstract":"<div><div>The increasing volume of fruit and vegetable peel waste (FVPW), a by-product of rising horticultural production and processing, presents a significant opportunity for value addition in food technology. Rich in bioactive compounds such as anthocyanins, betalains, carotenoids, and chlorophylls, FVPW serves as a promising source of natural pigments. This review focuses on the extraction of these pigments using conventional (solvent extraction, maceration) and advanced techniques (ultrasound-assisted, microwave-assisted extraction), and their subsequent application in intelligent food packaging systems. Specifically, these pigments can function as pH-sensitive colorimetric indicators to monitor spoilage and freshness in perishable foods. The integration of FVPW-derived pigments into biopolymer-based films offers a dual benefit, enhancing packaging functionality while contributing to environmental sustainability by reducing agro-industrial waste. This review underscores the potential of pigment-based sensors from FVPW in developing next-generation active and smart packaging solutions. Utilizing FVPW pigments in such innovations can help reduce food waste, minimize losses, and reduce their environmental impact.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100651"},"PeriodicalIF":0.0000,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Recent advances in sustainable extraction of plant pigments from fruit and vegetable peel waste for smart packaging applications in food freshness monitoring\",\"authors\":\"S. Deotale , N. Bhanu Prakash Reddy , K. Vivek , R. Rajam , P.N. Gururaj , P. Thivya\",\"doi\":\"10.1016/j.foohum.2025.100651\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The increasing volume of fruit and vegetable peel waste (FVPW), a by-product of rising horticultural production and processing, presents a significant opportunity for value addition in food technology. Rich in bioactive compounds such as anthocyanins, betalains, carotenoids, and chlorophylls, FVPW serves as a promising source of natural pigments. This review focuses on the extraction of these pigments using conventional (solvent extraction, maceration) and advanced techniques (ultrasound-assisted, microwave-assisted extraction), and their subsequent application in intelligent food packaging systems. Specifically, these pigments can function as pH-sensitive colorimetric indicators to monitor spoilage and freshness in perishable foods. The integration of FVPW-derived pigments into biopolymer-based films offers a dual benefit, enhancing packaging functionality while contributing to environmental sustainability by reducing agro-industrial waste. This review underscores the potential of pigment-based sensors from FVPW in developing next-generation active and smart packaging solutions. Utilizing FVPW pigments in such innovations can help reduce food waste, minimize losses, and reduce their environmental impact.</div></div>\",\"PeriodicalId\":100543,\"journal\":{\"name\":\"Food and Humanity\",\"volume\":\"5 \",\"pages\":\"Article 100651\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2025-05-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Humanity\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2949824425001557\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Humanity","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2949824425001557","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Recent advances in sustainable extraction of plant pigments from fruit and vegetable peel waste for smart packaging applications in food freshness monitoring
The increasing volume of fruit and vegetable peel waste (FVPW), a by-product of rising horticultural production and processing, presents a significant opportunity for value addition in food technology. Rich in bioactive compounds such as anthocyanins, betalains, carotenoids, and chlorophylls, FVPW serves as a promising source of natural pigments. This review focuses on the extraction of these pigments using conventional (solvent extraction, maceration) and advanced techniques (ultrasound-assisted, microwave-assisted extraction), and their subsequent application in intelligent food packaging systems. Specifically, these pigments can function as pH-sensitive colorimetric indicators to monitor spoilage and freshness in perishable foods. The integration of FVPW-derived pigments into biopolymer-based films offers a dual benefit, enhancing packaging functionality while contributing to environmental sustainability by reducing agro-industrial waste. This review underscores the potential of pigment-based sensors from FVPW in developing next-generation active and smart packaging solutions. Utilizing FVPW pigments in such innovations can help reduce food waste, minimize losses, and reduce their environmental impact.