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<p>Natural pigments are emerging as sustainable, eco-friendly alternatives to synthetic dyes, offering health benefits. With approximately one-third of global food production wasted annually, the recovery of bioactive pigments from food waste provides a dual advantage: reducing waste and producing value-added compounds. This review discusses sustainable methods for pigment extraction, their structural identification, and their applications in the food and pharmaceutical industries. Analysis of 233 articles (2001–2025) sourced from Web of Science, Google Scholar, and PubMed revealed that fruit and vegetable peels are the predominant source, accounting for over 53% of documented pigment extraction. Among green techniques, ultrasound-assisted extraction (30%) and enzyme-assisted extraction (24%) are the most prevalent methods, effectively recovering a spectrum of pigments with demonstrated health-promoting properties, including antioxidant, anticancer, antidiabetic, and anti-obesity effects. Furthermore, we emphasize the importance of state-of-the-art analytical tools such as HPLC, GC–MS, and NMR for the precise structural elucidation of edible pigments. At the end of the review article, the encapsulation process, which involves trapping natural pigments within protective carrier matrices were also discussed. This review concludes that optimizing the extraction of pigments from food waste will not only produce affordable edible pigments but also help reduce food waste, thereby addressing associated environmental challenges. This work ultimately seeks to promote further research and industrial applications of natural pigments, thereby contributing to a circular economy and sustainable development.</p>

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Extraction and structural identification of natural edible pigments from food wastes

  • 期刊论文

  • 发表日期：

    2025年11月19日

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  • Latif Ahmad,
  • Minxia Fan,
  • Felix Wambua Muema,
  • Juhar Zemede,
  • Guilin Chen,
  • Guangwan Hu

摘要

Natural pigments are emerging as sustainable, eco-friendly alternatives to synthetic dyes, offering health benefits. With approximately one-third of global food production wasted annually, the recovery of bioactive pigments from food waste provides a dual advantage: reducing waste and producing value-added compounds. This review discusses sustainable methods for pigment extraction, their structural identification, and their applications in the food and pharmaceutical industries. Analysis of 233 articles (2001–2025) sourced from Web of Science, Google Scholar, and PubMed revealed that fruit and vegetable peels are the predominant source, accounting for over 53% of documented pigment extraction. Among green techniques, ultrasound-assisted extraction (30%) and enzyme-assisted extraction (24%) are the most prevalent methods, effectively recovering a spectrum of pigments with demonstrated health-promoting properties, including antioxidant, anticancer, antidiabetic, and anti-obesity effects. Furthermore, we emphasize the importance of state-of-the-art analytical tools such as HPLC, GC–MS, and NMR for the precise structural elucidation of edible pigments. At the end of the review article, the encapsulation process, which involves trapping natural pigments within protective carrier matrices were also discussed. This review concludes that optimizing the extraction of pigments from food waste will not only produce affordable edible pigments but also help reduce food waste, thereby addressing associated environmental challenges. This work ultimately seeks to promote further research and industrial applications of natural pigments, thereby contributing to a circular economy and sustainable development.