“Almost 1.3 billion tons of food waste are produced per year. That’s a lot of residue. 50% of this waste is from fruits, vegetables, and root crops; all of which are rich sources of different colorant compounds. The largest fraction of this waste derives from the food industry, who could highly benefit from the reuse of their very own waste. This would limit excess money spent on waste treatment and disposal, by creating a rentable utility for this residues. The production of natural pigments from agro-waste appears to be a good solution for consumer health, business, and the environment.
Nature can provide all kinds of color. While carotenoids are responsible for the yellow and orange colors of carrots, oranges, and mangoes, chlorophyll is a pervasive green pigment present in plant leaves. Additionally, anthocyanins represent the largest group of water-soluble pigments in plants, who’s color varies from red to purple, or blue depending on the pH level of the media. These compounds are commonly found in grape and wine industry by-products. All of these natural pigments have a huge potential as food colorants.”