Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review.

ABSTRACT: Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments. Natural pigments or colorants are being highly demanded by different industries not only for color purposes but also due to their healthy properties, the greater demands in regulations and new consumer preferences. This review presents an updated critical analysis of the application of ultras

SUBMITTER: Linares G 

PROVIDER: S-EPMC9171369 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature