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Sustainable green extraction of anthocyanins and carotenoids using deep eutectic solvents (DES): A review of recent developments.
- Source :
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Food chemistry [Food Chem] 2024 Aug 01; Vol. 448, pp. 139061. Date of Electronic Publication: 2024 Mar 20. - Publication Year :
- 2024
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Abstract
- Recently, deep eutectic solvents (DES) have been extensively researched as a more biocompatible and efficient alternative to conventional solvents for extracting pigments from natural resources. The efficiency of DES extraction for the anthocyanin and carotenoid can be enhanced by microwave-assisted extraction (MAE) and/or ultrasound-assisted extraction (UAE) techniques. Apart from the extraction efficiency, the toxicity and recovery of the pigments and their bioavailability are crucial for potential applications. A plethora of studies have explored the extraction efficiency, toxicity, and recovery of pigments from various natural plant-based matrices using DES. Nevertheless, a detailed review of the deep eutectic solvent extraction of natural pigments has not been reported to date. Additionally, the toxicity, safety, and bioavailability of the extracted pigments, and their potential applications are not thoroughly documented. Therefore, this review is designed to understand the aforementioned concepts in using DES for anthocyanin and carotenoid extraction.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. For the purpose of open access, the author, Ali Ali Redha, has applied a ‘Creative Commons Attribution (CC BY) licence to any Author Accepted Manuscript version arising.<br /> (Crown Copyright © 2024. Published by Elsevier Ltd. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 448
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 38537550
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.139061