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With the increasing concerns of food safety and public health, tremendous efforts have been concentrated on the development of effective, reliable, nondestructive methods to evaluate the freshness level of different kinds of food. Natural colorants-based intelligent colorimetric indicators which are typically constructed with natural colorants and polymer matrices has been regarded as an innovative approach to notify the customers and retailers of the food quality during the storage and transportation procedure in real-time. This review briefly elucidates the mechanism of natural colorants used for intelligent colorimetric indicators and fabrication methodologies of natural colorants-based food freshness indicators. Subsequently, their multifunctional applications in intelligent food packaging systems like antioxidant packaging, antimicrobial packaging, biodegradable packaging, UV-blocking packaging and inkless packaging are well introduced. This paper also summarizes several optimizing strategies for the practical application of this advanced technology from different perspectives. Strategies like adopting a hydrophobic matrix, constructing double-layer film and encapsulation have been developed to improve the stability of the indicators. Co-pigmentation, metal ion complexation, pigment-mixing and using substrates with high surface area are proved to be effective to enhance the sensitivity of the indicators. Approaches include multi-index evaluation, machine learning and smartphone-assisted evaluation have been proven to improve the accuracy of the intelligent food freshness indicators. Finally, future research opportunities and challenges are proposed. Based on the fundamental understanding of natural colorants-based intelligent colorimetric food freshness indicators, and the latest research and findings from literature, this review article will help to develop better, lower cost and more reliable food freshness evaluation technique for modern food industry. [ABSTRACT FROM AUTHOR]

Daucus carota L. extract is attracting interest as a natural colorant alternative. However, the presence of anthocyanins (ACNs), which are sensitive to pH changes, limits its application. To tackle this issue, water-in-oil-in-water (W1/O/W2) double emulsions are emerging as innovative solutions. Nevertheless, the problem of reaching robust colorant systems for industrial use still needs to be overcome. One important target is to reach a high coloring power, minimizing its impact on the final product. In this context, the effect of colorant concentration and the volume of the primary emulsion, two routes to increase the colorant power, on color attributes and stability, an important feature to reach a marketable product, was studied. The optimal experimental design was conducted to two optimal solutions, whether through heightened colorant concentration or primary emulsion volume: a 41/59 (W1/O)/W2 ratio with 11 wt.% colorant, and a 48/52 (W1/O)/W2 ratio with 6 wt.% colorant, respectively. A subsequent assessment of color and physical emulsion stability over 30 days pointed out the solution with the lower colorant concentration (6 wt.%) as the one with better performance (L*: 44.11 ± 0.03, a*: 25.79 ± 0.01, D4;3: 9.62 ± 0.1 µm, and CI: 14.55 ± 0.99%), also minimizing the permeability of the colorant to the outer aqueous phase. Overall, these optimized emulsions offer versatile coloring solutions suitable for various industrial applications, such as food matrices and functional cosmetics. [ABSTRACT FROM AUTHOR]

Acylated anthocyanins derived from dietary sources have gained significant attention due to their health-promoting properties and potential as natural colorants with high stability. However, exploration of the functional food products using acylated anthocyanins enriched in fruits and vegetables remains largely delayed in food industries. The black goji (Lycium ruthencium) fruit (LRF) is a functional food that is extensively used due to its exceptionally high levels of acylated anthocyanins, including petanin. This review provides a comprehensive summary of the functional properties and anthocyanin components of LRF. The stability, bioaccessibility, bioavailability, and bioactivities of petanin, the major anthocyanin component, are compared with those of LRF anthocyanin extracts and other food sources. Furthermore, the biosynthetic pathway and regulatory network of petanin in LRF are proposed and constructed, respectively. The key genes that could be potentially used for metabolic engineering to produce petanin are predicted. Finally, the potential application of petanin derivatives in the food industry is also discussed. This review presents comprehensive and systematic information about the dual-function of petanin as a bioactive component and a promising natural colorant for future food industrial applications. [ABSTRACT FROM AUTHOR]

Daucus carota L. extract is attracting interest as a natural colorant alternative. However, the presence of anthocyanins (ACNs), which are sensitive to pH changes, limits its application. To tackle this issue, water-in-oil-in-water (W1/O/W2) double emulsions are emerging as innovative solutions. Nevertheless, the problem of reaching robust colorant systems for industrial use still needs to be overcome. One important target is to reach a high coloring power, minimizing its impact on the final product. In this context, the effect of colorant concentration and the volume of the primary emulsion, two routes to increase the colorant power, on color attributes and stability, an important feature to reach a marketable product, was studied. The optimal experimental design was conducted to two optimal solutions, whether through heightened colorant concentration or primary emulsion volume: a 41/59 (W1/O)/W2 ratio with 11 wt.% colorant, and a 48/52 (W1/O)/W2 ratio with 6 wt.% colorant, respectively. A subsequent assessment of color and physical emulsion stability over 30 days pointed out the solution with the lower colorant concentration (6 wt.%) as the one with better performance (L*: 44.11 ± 0.03, a*: 25.79 ± 0.01, D4;3: 9.62 ± 0.1 µm, and CI: 14.55 ± 0.99%), also minimizing the permeability of the colorant to the outer aqueous phase. Overall, these optimized emulsions offer versatile coloring solutions suitable for various industrial applications, such as food matrices and functional cosmetics.

Saffron petals, a by-product containing anthocyanin pigments, can serve as a natural food colorant. This study aimed to optimize the drying of encapsulated saffron petal extract (ESPE) using a spouted bed dryer (SBD). Then, the thermal stability and durability of the optimal ESPE powder were examined in natural pomegranate juice with a slight red color (SRPJ) or with a low level of total monomeric anthocyanin content (TMAC). The extraction of phenolic compounds from saffron petals was carried out using an acidic ethanol solvent, followed by the concentration of the extracted solution using a vacuum rotary evaporator. The concentrated extract was mixed with wall materials (maltodextrin (MD) and gum Arabic (GA)) and dried in the SBD. Box–Behnken factorial design of response surface methodology (RSM) was used to optimize key parameters screened by Plackett–Burman design. The resulting ESPE powders were evaluated in terms of TMAC, color indices, and thermal stability. The findings revealed that the pH of the extracted solvent, drying temperature, and the ratio of wall materials significantly affected the TMAC and color indices of the powders. Under optimal conditions (pH of 2, temperature of 70 °C, and MD:GA of 85:15 w/w) the TMAC, L*, a*, and b* values were 864.78 mg/L, 66.09, 53.3, and − 6.31, respectively. The desirable stability of the anthocyanins and color indices of the ESPE powder in the model juice during heat treatment and storage periods underscores its potential application and highlights the need for further exploration of this by-product for use in various foodstuffs. [ABSTRACT FROM AUTHOR]

Growing concerns regarding health and eco-safety have led to a resurgence in the recognition of natural products. Although plant colorants are often mentioned in ethnobotanical studies in northern Thailand, they have not been comprehensively examined. This study aims to (i) investigate the colorant plants used by ethnic minorities in northern Thailand and (ii) compare colorant plants used among the groups in northern Thailand with other regions worldwide. Data on colorant plants used by ten ethnic groups across 142 villages in northern Thailand were extracted in a systematic review of 42 published references. The importance of the colorant plant species was evaluated using the ethnobotanical index "use value" (UV), and the homogeneity of knowledge was assessed using the "information consensus factor" (ICF). The similarity of colorant plants used among the ethnic minority groups and beyond was evaluated using Jaccard's index. The 42 published references included information about 104 colorant plant species belonging to 85 genera and 43 families from seven provinces in northern Thailand. This represents nearly half of the 212 colorant plant species reported across all 72 provinces in Thailand. The most important species were Strobilanthes cusia and Morinda angustifolia, which are sources of blue and red colors. Fabaceae, Rubiaceae, and Lamiaceae were the plant families with most species used as colorants. The colorant plant species yielded ten different color shades, with blue being the most prevalent. The Jaccard's index varied from 0 to 0.27 among the northern Thai ethnic minorities and from 0 to 0.13 for regions outside of northern Thailand. The regions located closest to northern Thailand exhibited the highest degree of similarity. This study provides valuable insights into the traditional knowledge and usage of dye plants in northern Thailand, contributing to preserving the cultural heritage and providing basic knowledge for the sustainable use of natural colorants for modern applications. [ABSTRACT FROM AUTHOR]

New eco-friendly packaging materials are essential for improving food quality, safety, nutritional value, shelf-life, and sustainability. Whey protein isolate (WPI) and chitin nanofiber (CNF) were applied as the matrix models to construct freshness indicators. The natural anthocyanin was obtained from red poppy (RPAs, 3%) and acted as the color-sensing agent in the indicator. Utilizing SEM, FTIR, and colorimetry teste, knowledge about the chemical, structural, and optical characteristics of these indicators was gained. The anthocyanin was uniformly dispersed in the biopolymer matrix to produce an indicator with smooth surfaces. The incorporation of RPAs into the indicator increased the flexibility (from 23.21 to 24.63%), and strength (from 28.30 to 32.60 MPa), and decreased the water vapor permeability (from 3.65 to 3.25 × 10− 11 g.m/m2.s.Pa), water solubility (from 73.03 to 61.24%), and swelling index (from 94 to 86%). The WPI/CNF/RPAs indicator had the highest sensitivity for acid, base, and ammonia. Meanwhile, WPI/CNF/RPAs indicator showed obvious color changes from brownish-yellow to gray at 4 °C to reflect the spoilage of fish. Simulated tests indicate pH-sensitive intelligent indicators can be used to determine the freshness of fish in real-time and visually before the point of consumption. [ABSTRACT FROM AUTHOR]

Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g−1 in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g−1 in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g−1 in ice cream samples, respectively. [ABSTRACT FROM AUTHOR]

This research was conducted to improve the stability of roselle anthocyanins by spray-drying using a single matrix (maltodextrin) and a binary matrix (maltodextrin-trehalose = 1:1). Each matrix was added to the core material at three different ratios: 30:70, 40:60, and 50:50. The physicochemical characteristics and antioxidant activity of microencapsulated powders were compared. The process using a single matrix with a 50:50 maltodextrin-to-extract ratio (MD-3) was identified as optimal. Spray-drying yield of MD-3 was 73.6 %, significantly higher (P < 0.05) than the other formulas. Encapsulation efficiency of MD-3 was 50.28 % and the powders was light red with a non-sticky texture, 2.5 % moisture content, and its red color was stable at pH 2.6–5. Average particle size of MD-3 was 4.48 μm with homogeneous distribution (PDI = 0.41400), spherical and amorphous particles. In the DPPH scavenging method, MD-3 powders exhibited antioxidant activity with an IC50 of 3397.55 μg/mL. Although the addition of trehalose to maltodextrin in the binary matrix did not produce better physicochemical characteristics, it significantly (P < 0.05) improved encapsulation efficiency (66.65–76.53 %). Therefore, further exploration is necessary to determine the appropriate maltodextrin-to-trehalose ratio in microencapsulating roselle extract. These findings enable further industrial application of different matrices to encapsulate anthocyanin as well as other bioactive compounds.

This report describes a protocol for utilization of aquaculture wastewater for biomass production, high value pigment recovery and carbon sequestration through a cyanobacterium Spirulina (Arthrospira) platensis through a green process. The dry weight (2.76 ± 0.03 g/L) was almost comparable with the control showing a negligible decrease of 0.89%. During the 6 to 8 days of the culture duration, the biomass composition of amended aquaculture wastewater demonstrated a maximum cell productivity (0.0734 ± 0.0050 g/L/day), carbon sequestration (0.0314 ± 0.0021 g/L/day) and CO2 sequestration (0.1151 ± 0.0078 g/L/day), showing a substantial 20% improvement compared to the control. The yield of a pharmaceutically important pigment phycocyanin was 101.95 ± 1.49 mg/g DW in the wastewater grown cultures showing a negligible decrease (0.83%) compared to the synthetic medium grown cultures. The reduction in the cost of the synthetic medium through utilization of aquaculture wastewaters after certain amendments is a novel approach for an environmentally friendly and cost-effective production of S. platensis. The quality of biomass and phycocyanin in amended wastewater grown cultures was not altered. This report provides baseline data about aquaculture wastewater utilization for cyanobacterial biomass production, carbon sequestration and recovery of a valuable pigment phycocyanin through a simple and low-cost downstream process.

Natural food colorants have proven to be just as impactful as artificial ones, with the added advantages of being safer, offering health benefits in addition to instilling organoleptic attributes, exerting multiple benefits as ingredients that also function as polyphenols, antioxidants, sometimes as preservatives, and consequently giving food products its efficacious characteristics. Color plays a crucial role in determining the quality of a product as well as its acceptance. Regardless of their collective advantages like owing great color intensity, there are many factors like handling, storage, and processing conditions that influence their final hue which is sometimes not desirable. An overview of current literature on utilizable wall materials for natural colorants and a description of techniques for microencapsulating food colorants are provided in this paper. The retention of pigment for maximum bioavailability in the human gastrointestinal system through food supplementation requires adequate encapsulation strategies. The present review also discusses recent developments in traditionally used techniques that have been employed to maximize physicochemical characteristics of food. Additionally, the purpose of this review is to explore and examine some of the application of natural food colors in food industry. Practical application: To meet the ever‐increasing consumer demand for natural‐derived and safer food ingredients that lack any adverse effects and can even encourage good health, a number of experiments have been conducted for the development of more effective and selective food colorants that are consumer‐friendly. To equate their properties with synthetic ones, natural colorants must be optimized for processing conditions, research into new sources, and new formulations for stability must be done. This article reflects on one such strategy which is encapsulation. The purpose of this review is to elaborate on the usage of different techniques and applications in order to assess the stability, efficiency and commercial possibilities of encapsulated colorant and to summarize briefly the regulation administered by different authorities for standardization of these colorants. Therefore, it is strongly advised that rules and initiatives to educate consumers and food businesses concerning food colors be put into effect. Regulations, labeling requirements, and product developments make it difficult to navigate this rapidly changing dynamics of natural food colors. Therefore, substantial studies on each valid core and wall material provide immeasurable scope of study. Furthermore, the stabilization of natural pigments poses the greatest challenge to their use as food colors. This can only be overcome by extensive research that can make us familiar with all their implications. [ABSTRACT FROM AUTHOR]

The peels are considered part of waste products, which are generally discarded. The use of persimmon peel is associated with its phenolic content, dietary fibers, minerals, and pectins. The main objective of this study was to evaluate changes in antioxidant activity, total phenolic contents (TPC), and color parameters of persimmon peels after freeze drying (−85 °C for 24h), vacuum oven drying (45 °C for 12h), oven drying (50 °C for 12h) and microwave oven drying treatment (900W for 10s). In the next step, the functional ice cream was prepared and studied by adding dried persimmon peel powder (DPPP). Various properties of the resulting ice cream at 4 levels of DPPP addition were investigated. The results showed that the highest value of L*,a*,and b* parameters were in the freeze-dried sample. There was a significant difference in the TPC of samples that dried by different methods (p

Roselle (Hibiscus sabdariffa L.) is a source of anthocyanins with double functions as natural colorants and pharmacologically active ingredients in the food and pharmaceutical industries. Optimizing its extraction by upscaling and engineering the derived extract into its concentrated form or dry powder are thus needed. This study optimized the conditions of stirring-assisted extraction (SAE) of roselle calyces at an upscaled volume, determined the physicochemical and antioxidant properties of extract concentrated with rotary evaporation, and evaluated the effects of spray-drying and oven-drying on the powdered extract characterized from both properties. Results show that anthocyanin extraction from roselle was successfully upscaled using SAE with these optimized conditions: 50 % ethanol acidified with 2 % citric acid as the solvent, an S/L ratio of 1:15 g/mL, and three extraction cycles with a duration of 60 min each. Concentrated extracts (moisture content = 1.38–2.35 %) can be used as an alternative form of storage. Spray-drying with the matrix maltodextrin proved effective in producing dry powder with superior properties than oven-drying. Spray-drying and a 1:1 extract-to-maltodextrin ratio created more favorable dry powder: smooth surface, light red color, amorphous structure, spherical morphology, homogenous particle size (avg. 1.951 µm), total anthocyanin of 2.15 mg/g, antioxidant activity at IC50 = 203.56 µg/mL, and color stability maintained at pH = 2.6–4.0. These conditions enable extraction scale-ups for industrial production. Further, storage in thick concentrations and oven-drying can alternatives in specific cases when spray-drying is not doable.

Background: Nopal fruits (Opuntia ficus-indica) and their peels contain significant amount of natural colorants which can be used in food and pharmaceutical applications instead of using synthetic dyes. Materials and Methods: The present study focuses on the extraction of betalain from nopal fruit peel by conventional and Ultrasound-Assisted Extraction (UAE) and optimizing the UAE process variables using Box Box-Behnken surface design, as well as a preliminary screening of valuable phytochemicals using Gas-Chromatography and Mass Spectroscopy (GC-MS) which contribute to the medicinal potential of nopal fruits. Results: Soxhlet extraction of Betacyanin and Betaxanthin (BC and BX) was found to be 4.51 mg/g of BC and 0.67 mg/g of BX. The extraction yield of betacyanin and betaxanthin for UAE was extracted at 16 min, 40°C, 1/22 g/mL, and the yield was found to be 3.00 ± 0.23 mg/g BC, 0.225 ± 0.02 mg/g BX. Conclusion: GC-MS analysis of nopal fruit (Opuntia ficus-indica) peel revealed that ethanol extracts of nopal fruit peel revealed two fold higher results of - (+)-Ascorbic acid 2, 6-dihexadecanoate of UAE than soxhlet. Also other phytochemicals such as n-Hexadecanoic acid (Palmitic acid) which posses anti-inflammatory, antibacterial and antifungal activity are found to be higher. [ABSTRACT FROM AUTHOR]

As awareness of food safety grows, consumers want to know the quality of the food they buy in a quicker and more intuitive way. Food freshness indicator packaging, which offers information about the quality of food throughout transport and storage, has become more common as a result of this. Considering the safety of food, more and more researchers are using natural pigments derived from plants as indicators. This paper reviews the current status of research on food freshness indicator films using anthocyanins, curcumin, alizarin and shikonin as dyes in recent years. The principles of the application of natural pigment-based food freshness indicator films in raw meat, aquatic products, milk and fruits and the progress of their research are analysed, and the prospects of research and application of food freshness indicator packaging are also prospected.

Milk products are widely consumed as a beverage and used as the main ingredient in many food applications. Beetroot is suitable as an ingredient for the natural red color in food products. Color stability of natural colorants is mainly affected by mixtures of materials and temperatures. The effect of beetroot juice concentration and types of carrier agents on the physical properties of the red-colored skim-milk powder and rehydrated powder at different temperatures were studied. Beet juice concentration significantly affects the redness (a*) and lightness (L*) of skim milk in both powders and reconstituted forms. Powder with mixtures of maltodextrin and Arabic gum showed better retention of redness, high solubility, low moisture content, water activity, and less hygroscopic. The finding from this study may benefit food product development, beverage, and confectionery in the food industry.

Scytalidium ganodermophthorum (telomorph: Xylogone ganodermopthora) Kang, Sigler, Lee & Yun is a destructive fungal pathogen that produces a yellow pigment that is used in sustainable product development. Similar pigmenting ascomycetes cause soft rot in woody substrates, however, the decay capabilities of S. ganodermophthorum have not been assessed or related to pigment production. A wood block decay test showed highly variable production of the expected bright yellow pigment and a secondary darker pigment when tested against multiple wood species and nutrient conditions. Microscopic examination showed cell wall erosion typical of type-2 soft rot in wood, although enzymatic analysis did not show detectible levels of endocellulase. Chitinase was detected in plate cultures but not wood cultures, indicating adaption of the fungus to a variety of environmental growth conditions. The high variability of pigmentation in wood cultures suggests that growth of S. ganodermophthorum on liquid media and use of extracted pigment is a superior method for obtaining consistent yellow coloration. [ABSTRACT FROM AUTHOR]

Spent coffee grounds (SCGs) are commonly known as a waste resource and a raw material useful for dyeing. SCG is a rich source of natural colorant from the class of flavonoids and anthocyanins. In this research, silk fiber dyeing with the dye which was extracted from SCGs with different metallic and natural mordants was done by applying pre-, meta-, and post-mordanting methods. Metal salts like tin chloride and copper sulfate as well as such natural materials as pinecone, tannic acid, and lemon peel were used to act as mordants. Color strength and color parameters of the dyed silk fabric samples were evaluated by applying a reflective spectrophotometer. Also, the evaluation of wash and light fastness was done based on ISO standards. The results indicated that in all methods, the metal samples had higher color strength when compared to the bio-mordant ones. Among the used methods and bio-mordants, the use of the pre-mordanting method and pinecone led to the highest amount of color strength. Also, the used bio-mordant could be a suitable substitute for metal mordants in terms of fastness parameters. Among the used methods and mordants, the post-mordanting method and pinecone mordant could provide the best washing and light fastness. [ABSTRACT FROM AUTHOR]

This study focusses on the extraction of natural colorants from leaves of Murraya exotica using Soxhlet extraction method under different operating conditions. The dyeing potential of the colorants obtained from the leaves was evaluated by coloring cotton fabric at different dyeing conditions using response surface methodology (RSM). The maximum dye extraction was observed in 90 min using 1:10 M: L ratio under alkaline conditions using 0.45 M NaOH solution. Data outcomes showed that at optimum dyeing conditions of temperature (62.61 °C), time (75.5 min) and salt (67.89 g/L); highest color buildup of dyed samples was obtained representing 2.21% K/S values. Different metal salts were applied as mordant to fix the dye on the cotton fabric and excellent color buildup was obtained when copper II sulfate was used as co-mordant. Spectra flash spectrophotometer was used to determine the color strength and colorimetric data of the dyed cotton fabric. Furthermore, quality assurance tests such as light fastness, rubbing fastness, washing fastness etc. were conducted which suggested the Marwa plant leaves as a good natural colorant. [ABSTRACT FROM AUTHOR]

Anthocyanins, the colored water-soluble pigments, have increasingly drawn the attention of researchers for their novel applications. The sources of anthocyanin are highly diverse, and it can be easily extracted. The unique biodiversity of the Himalayan Mountain range is an excellent source of anthocyanin, but it is not completely explored. Numerous attempts have been made to study the phytochemical aspects of different Himalayan plants. The distinct flora of the Himalayas can serve as a potential source of anthocyanins for the food industry. In this context, this review is an overview of the phytochemical studies conducted on Himalayan plants for the estimation of anthocyanins. For that, many articles have been studied to conclude that plants (such as Berberis asiatica, Morus alba, Ficus palmata, Begonia xanthina, Begonia palmata, Fragaria nubicola, etc.) contain significant amounts of anthocyanin. The application of Himalayan anthocyanin in nutraceuticals, food colorants, and intelligent packaging films have also been briefly debated. This review creates a path for further research on Himalayan plants as a potential source of anthocyanins and their sustainable utilization in the food systems. [ABSTRACT FROM AUTHOR]

In this study, agricultural waste of avocado (Persea americana) was proposed as a natural dye source for eco-friendly and sustainable dyeing of textiles. Woven fabrics made of cotton and wool were pre-mordanted with nontoxic metallic salts; alum and ferrous sulfate and dyed with the pigments extracted from avocado seeds and peels. All samples exhibited very good washing and rubbing fastness grades. Pre-mordanting fabrics with ferrous sulfate provided a different color, a noticeable increase in dyeability and a significant improvement in fastness to light. On the other hand, in case of using alum, only a slight change in chroma and hue was recorded. Based on findings of the study, it was concluded that the extracted pigments have strong affinity for protein fibers and a relatively lower affinity for cellulosic fibers. It was also observed that the samples dyed with peel extract have darker and more saturated colors, a more persistent hue and higher light fastness grades when compared to the corresponding samples dyed with seed extract.

Different approaches for the functional finishing of textile are now assessed as the popular subjects. In this respect wool fabrics were dyed with the leaves of oak and acorn (the different parts of the oak tree). The dyeing processes were carried out by using different mordants in different mordanting-dyeing processes. The samples were then investigated in terms of the obtained colors, fastness values, and UV protection features. It was observed that by use of acorn and oak leaves, the wool fabrics can be colored even when the mordanting agents were not used. In that case, the fastness values to washing, rubbing, and light were perfect too. Addition of the different mordanting agents caused different colors. Generally brown colors in different shades were obtained during the studies and the mordanting method was also found as responsible for the differences in obtained colors. Meanwhile, it was observed that the undyed wool has exhibited an UV protection feature but by using different natural dye sources, the UV protection feature of the fabrics was significantly increased. It was also found that UV protection properties of the fabrics increased with only mordants (without dyeing) as well.

During current times, the use of bio-colorants attained public acceptance as a sustainable alternative to synthetic ones which in turn reduced the environmental contamination. The present study focused on the green, safe, and clean technology for the resurgence of natural colorant from cocklebur (Xanthium strumarium L.) leaves and their application to cotton fabric. Natural colorants were extracted by employing an eco-friendly microwave-assisted extraction process using an aqueous and alkaline medium. Dyeing of cotton fabric was carried out using irradiated and unirradiated cotton fabric with irradiated and unirradiated natural dyes of cocklebur leaves. The results of extraction experiments revealed that 4 min microwave-assisted alkaline extract exhibited significantly outstanding color strength onto microwave-treated cotton fabric compared to aqueous one. Further to investigate the optimum dyeing conditions for cotton fabric, various dyeing variables such as dyeing time, dyeing temperature, dye concentration, and exhausting agent were monitored and found a superior result using a dye concentration of 45 ml, for dyeing cotton fabric at 75 °C for 50 min in the presence of 4 g/100 ml of table salt. For improvement in color strength and color fastness properties, the effects of various bio-mordants, such as eucalyptus bark, acacia bark, turmeric rhizome, and onion shells, and chemical mordants (aluminum and copper) on dyed cotton fabric were also evaluated. It was also observed that cotton fabric dyed with alkaline extract of cocklebur leaves using bio-mordants as pre-mordants (4% acacia, 4% eucalyptus, 2% onion) and post-mordants (3% onion, 3% eucalyptus, 4% acacia) exhibited the highest color strength and various hues with acceptable colorfastness properties against light, washing, and rubbing in comparison to chemical mordants. The ISO standard for fastness also revealed that bio-mordanting has enhanced the rating from good to excellent in comparison to chemical mordants. The results provide ample scope for the extraction of yellow natural dye from the cocklebur leaves for eco-friendly coloration of fabrics using bio-mordants. [ABSTRACT FROM AUTHOR]

Natural products have gained worldwide favor due to their sustainable and ayurvedic nature. In this study, rose containing anthocyanin was explored as a source of yellowish–pink natural colorant for wool dyeing using various solvents (aqueous, alkaline, acidic, and basified methanol). Dyeing of wool was performed by optimizing the following parameters: pH, temperature, time, and salt concentration. It was observed that aqueous extract with a pH of 3 employed at 80 °C for 35 min with the addition of 4 g/100 mL salt, acidic extract with a pH of 2 employed at 40 °C for 35 min with the addition of 2 g/100 mL salt, alkaline extract with a pH of 1 employed at 80 °C for 45 min with the addition of 3 g/100 mL salt, and methanolic extract with a pH of 2 employed at 80 °C for 45 min with the addition of 4 g/100 mL salt resulted in high tint (K/S) values. To improve the colorfastness properties, salts of iron (Fe+2), aluminum (Al+3), and tannic acid (Tn) were used as chemical mordant, whereas turmeric and pomegranate were used as biomordants. Iron (Fe+2) and pomegranate resulted in shades with good colorfastness characteristics. The plant extract and dyed fabrics were also evaluated against Gram-positive and Gram-negative bacteria Staphylococcus aureus and Escherichia coli, respectively, to observe their antibacterial potential. The results indicate that wool fabric dyed with naturally sourced rose petals can be used as valuable antibacterial fabric due to the presence of various bioactive compounds by dissipating the effect of allergy-causing synthetic dyed fabrics. [ABSTRACT FROM AUTHOR]

The aims of this research are to determine the effect of the concentration addition level of karamunting (Rhodomyrtus tomentosa) fruit extract on the quality of yogurt during 9 d storage period to increase the functionality of yogurt as a probiotic food, a source of antioxidants and the use of karamunting as a natural colorant for food. This research used a completely randomized design consisting of two factors, that is the concentration of karamunting fruit extract which consisted of 4 addition levels (0%, 12%, 15% and 18% w/w) and the storage period of yogurt which also consisted of 4 levels (0 d, 3 ds, 6 d and 9 ds). The parameters that have been observed in this research were pH, total acid, water content, fat content, protein content, color analysis, antioxidant activity and organoleptic tests (aroma, taste, viscosity and color) of the yogurt. The results showed that karamunting fruit extract had a significant effect on pH, total acid, color L*, a* and b*, and organoleptic (aroma, viscosity and color) of the yogurt, but had no significant effect on water content, fat content, protein content and flavor of the yogurt. Storage period had a significant effect on pH, total acid, protein content, color L*, a* and b*, and organoleptic (aroma, taste, viscosity and color) of the yogurt, but had no significant effect on water content and fat content of the yogurt. The addition of 18% (w/w) karamunting fruit extract and 9 d of storage period resulted in yogurt with the characteristics as follows pH 4.2; total acid 1.57%; water content 87.05%; fat content 3.66%; protein content 2.7%; color L* 72,24; a* 8.28; and b* 9.38 and organoleptic (aroma, taste, thickness and color) which were quite favorable, as well as a strong antioxidant activity value of 85.35 ppm IC50.

This study aims to extend color shade range of Rubia tinctorum L. (Dyer’s madder) natural dye on wool textiles via binary combination of Al, Sn, Cr, Fe, Cu, Ni, Co, Zn mordants. Wool yarns were premordanted, dyed with 75.0%owf madder dye, and characterized for their color strength, colorimetric parameters, and color fastness. Nature of single and binary metal cations substantially affected color shades, color strength, and fastness properties due to different interactions of dye, metal mordants, and wool polymer chains. This resulted in the development of novel color shades having different lightness, enhanced color strength, and color fastness properties. Combination of mordants had a synergistic effect on dye uptake which enhanced color strength values. Moreover, with the aid of binary metal mordants, colors of some legally restricted mordants like chromium can be reproduced which is important from ecological viewpoint. Binary mordanted samples exhibited superior color fastness. Results represent that this viable method can extend the color gamut of madder natural dye on wool with satisfactory color fastness and lessen the hazards associated with the use of some toxic metal mordants.

Anthocyanins are natural colorants receiving increasing interests from food industry due to their variety of colors and health benefits. However, the instability of anthocyanins against environmental stress may limit their applications, which could be improved by the encapsulation systems built by various biopolymers including proteins, polysaccharides, and the composite formulations. In this review, the main biopolymers utilized as encapsulant materials for anthocyanins’ protection and delivery have been introduced; the geometry of these encapsulation systems, their properties and the technologies involved in the fabrications have also been discussed. The information present in this review is useful to guide the encapsulation of anthocyanins for food applications.

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In this study, agricultural waste of avocado (Persea americana) was proposed as a natural dye source for eco-friendly and sustainable dyeing of textiles. Woven fabrics made of cotton and wool were pre-mordanted with nontoxic metallic salts; alum and ferrous sulfate and dyed with the pigments extracted from avocado seeds and peels. All samples exhibited very good washing and rubbing fastness grades. Pre-mordanting fabrics with ferrous sulfate provided a different color, a noticeable increase in dyeability and a significant improvement in fastness to light. On the other hand, in case of using alum, only a slight change in chroma and hue was recorded. Based on findings of the study, it was concluded that the extracted pigments have strong affinity for protein fibers and a relatively lower affinity for cellulosic fibers. It was also observed that the samples dyed with peel extract have darker and more saturated colors, a more persistent hue and higher light fastness grades when compared to the corresponding samples dyed with seed extract. [ABSTRACT FROM AUTHOR]

In this study, acorn and oak leaves were used as a natural dyestuff and wool fabrics were dyed by using grinded acorn and leaves of oak. Dyeing procedures The wool fabrics were dyed with two different natural dye sources obtained from oak tree, (acorn and oak leaves). Keywords: UV protection; natural colorant; wool fabric; acorn; oak leaves; textile; ; ; ; ; ; ; EN UV protection natural colorant wool fabric acorn oak leaves textile ZH 7925 7938 14 11/21/22 20221220 NES 221220 Introduction The manufacturing philosophy can be expressed as generally set on mass and fast production and so sometimes the attention to the environment and human health can stay in the secondary plan. [Extracted from the article]

Oleoresins are natural extracts obtained from plants and spices. Cinnamaldehyde and carotenoids are the main compounds found in cinnamon and paprika oleoresins, respectively, and exhibit pronounced antimicrobial and antioxidant potential. The coencapsulation of the two oleoresins can promote greater stability and synergism between them. Microencapsulation by spray chilling generates solid lipid microparticles when the atomized matrix crystallizes in contact with the cold chamber. This technique allows greater trapping of volatile compounds as they are more soluble in lipid materials. This work's main objective was to evaluate the synergistic antifungal effect between cinnamon and paprika oleoresins and their coencapsulation by spray chilling. Cinnamon:paprika (1:1 and 2:1) mixture showed a synergistic effect against Penicillium paneum and Aspergillus niger. The extracts also prevented the growth of microorganisms without direct contact with the agar. The microparticles showed a spherical surface and polymorphic β′-characteristic. Particles containing paprika oleoresin presented orange color, while samples with only cinnamon were off-white. The size distribution was multimodal with (D0.5) ranging from 13.6 μm for samples containing only cinnamon to 1152.7 μm for samples containing only paprika oleoresin. The storage temperature (5 and 25 °C) affected the release of cinnamaldehyde from the microparticles. Regarding the first 14 days, samples stored at 5 °C released more cinnamaldehyde compared to that stored at 25 °C. The concentration of carotenoids in the particles remained constant throughout the 49 days of storage for both temperatures. The coencapsulation of oleoresin from paprika and cinnamon made it possible to obtain a lipid coloring powder that has antimicrobial properties. [ABSTRACT FROM AUTHOR]

ABSTRACT Ultra-refined yerba mate (URYM), with a final particle size of 5 to 12 microns, is an innovation in the market that aims to diversify and increase the consumption of yerba mate ( Ilex paraguariensis St. Hil) through its practicality and versatility of preparation. The present work seeks to evaluate the potential for applying naturally colored URYM in food products. The nature of this study was exploratory, adopting a chemical approach (analysis of the antioxidant potential); physical approach (color stability) and sensory perception. URYM is a suitable naturally colored food ingredient with natural antioxidant appeal. Methanolic extraction of URYM (MEUR) was more efficient in scavenging DPPH radicals compared with aqueous extract of URYM (AEUR) (959.5 vs . 638.1 µmol Trolox g–1). No differences were found between AEUR and MEUR for total phenolic content in mg GAE g–1 (266.4 and 339.0, respectively) and scavenging of ABTS radicals in µmol Trolox g–1 (1008.9 and 1053.8, respectively). Water was able to extract phenolic compounds with antioxidant activity. Ice cream, juice, cake, and cookies emerged as the food products in which consumers used URYM in their homemade foods. With good color stability (no difference between L*, a* and b* parameters during the six-day) and good acceptance, cake with URYM added has a profile described as tasty, sweet, soft, and mate flavor. The results also demonstrated consumer interest in food products and ingredients with a healthy appeal.

There is an on-going demand in recent years for safer and "greener" hair coloring agents with the global consumer awareness of the adverse effects of synthetic hair dyes. The belief in sustainability and health benefits has focused the attention of the scientific community towards natural colorants that serve to replace their synthetic toxic counterparts. This review article encompasses the historical applications of a vast array of natural plant hair dyes and summarizes the possible coloration mechanisms (direct dyeing and mordant dyeing). Current information on phytochemicals (quinones, tannins, flavonoids, indigo, curcuminoids and carotenoids) used for hair dyeing are summarized, including their botanical sources, color chemistry and biological/toxicological activities. A particular focus is given on research into new natural hair dye sources along with eco-friendly, robust and cost-effective technologies for their processing and applications, such as the synthetic biology approach for colorant production, encapsulation techniques for stabilization and the development of inorganic nanocarriers. In addition, innovative in vitro approaches for the toxicological assessments of natural hair dye cosmetics are highlighted. [ABSTRACT FROM AUTHOR]

Consumer recognition of the adverse effects of synthetic colorant has increased awareness in utilizing natural colorants as an alternative. One of them is a microbial colorant and it is already studied for its safety and functional properties in the human body, i.e. hypercholesterolemia, antimicrobial, antioxidant, and anticancer. The functional properties of microbial colorant have driven many kinds of research about natural colorant produced by the microorganism. Monascus pigment is one of the popular red pigment synthesized by mold Monascus purpureus. This research was conducted to investigate the effects of particle size and incubation temperature on color value and water solubility of the natural colorant produced by M. purpureus FNCC 6008 using rice and cassava as carbon substrates. Every experiment was conducted in an erlenmeyer flask filled by 15 g of substrates, sterilized and incubated in an incubator chamber. Three particle sizes of 8, 10, and 16 mesh were employed on the incubation temperatures of 30, 32, and 34 oC for 14 days. Two parameters were measured from the sample to evaluate the results of the fermentation process, i.e. color intensity and water solubility of product. The highest color intensity of 59.6 CVU/gds was obtained from the rice substrate at the particle size of 10 mesh and incubation temperature of 32 oC. That particular fermentation condition resulted in a product with 71.4% product solubility.

Abstrak. Kue mangkok yang beredar di pasar menggunakan pewarna sintetik dan tidak mengandung senyawa aktiv yang berfungsi sebagai antioksidan. Karamunting mempunyai warna ungu yang menarik dan kaya antioksidan. Penelitian dilakukan untuk memanfaatkan ekstrak buah karamunting sebagai pewarna alami, sumber antioksidan dan pengaruhnya terhadap karakteristik mutu kue mangkok. Penelitian dilakukan dengan metode ekperimental dengan perlakuan: Konsentrasi ekstrak buah karamunting: 0; 2,5; 5,0; 7,5; dan 10,0% (b/b). Parameter penelitian: daya antioksidan (IC50) ppm, volume spesifik (mL/g), total padatan terlarut (oBrix), derajat putih (%) dan uji kesukaan terhadap rasa dan warna. Penelitian dilakukan dengan 3 ulangan. Hasil penelitian menunjukkan peningkatan jumlah ekstrak buah karamunting dapat menurunkan IC50 secara nyata dari 83,935ppm menjadi 66,10ppm. Kesukaan terhadap warna meningkat dari 2,98 (tidak suka) menjadi 4,88 (mendekati sangat suka), sedangkan derajat putih menurun dari 62,5% menjadi 52,34%. Volume spesifik, total padatan terlarut dan kesukaan rasa tidak terpengaruh. Ekstrak buah karamunting dapat dimanfaatkan sebagai sumber antioksidan dan meningkatkan kesukaan warna kue mangkok. Utilization of Karamunting Fruit Extract (Rhodomyrtus tomentosa) as a Natural Colorant and Source of Antioxidants in Cupcakes Abstract. In the market, many food products such as cupcakes used synthetic food colors and do not obtained active compounds that function as antioxidants. Karamunting fruit has an attractive natural purple color and rich in antioxidants. The objectives of this research were to utilize the extract of karamunting fruit as a natural food colorant which possess potent antioxidant and to determine the effect of karamunting fruit on the quality characteristics of cupcakes. This research was carried out using five concentration of karamunting fruit extract (0, 2.5, 5.0, 7.5 and 10.0%). Cupcakes samples were analysed for the IC50 value of antioxidant activity, specific volume (mL/g), total soluble solids (oBrix), whiteness value (%) and consumer preference test (taste and color). All experiments were carried out in triplicate. Karamunting fruit extract was significantly decreased the IC50 value from 83.935 ppm to 66.10ppm. For cupcake’s color of consumer evaluation, the score increased from 2.98 (dislike a little) to 4.88 (near like a lot), while whiteness value decreased from 62.5% to 52.34%. Generally, specific volume, total soluble solids, and taste of cupcakes were not significantly affected by Karamunting fruit extract. Karamunting fruit extract can be used as a source of antioxidants and increase the cupcake’s color of consumer’s acceptability.

An ecofriendly extraction technology using infrared (IR) irradiation Ired-Irrad® was applied to purple corn cobs to enhance polyphenol recovery for the first time. The IR extraction efficiency was compared to that of the water bath (WB) method. Response surface methodology (RSM) using a central composite design was conducted to determine the effect of the experimental conditions (extraction time and treatment temperature) and their interactions on the total polyphenol and anthocyanin yields. Optimal extraction of total phenolic compounds (37 mg GAE/g DM) and total monomeric anthocyanins (14 mg C3G/g DM) were obtained at 63 °C for 77 min using IR as an extraction technique and water as a solvent. HPLC revealed that the recovery of peonidin 3-O-glucoside and cyanidin 3-O-glucoside was enhanced by 26% and 34%, respectively, when using IR. Finally, purple corn cobs' spray-dried extract was proven to be an important natural colorant of pickled turnip. It offers great potential for use as a healthy alternative to the carcinogenic rhodamine B synthetic dye, which was banned. [ABSTRACT FROM AUTHOR]

Pigment production by Monascus species for application to a wide array of food products has been explored in many countries. However, possible contamination with citrinin, a mycotoxin, has been a concern with different Monascus-based products leading to a regulated usage of the microbial food additive worldwide. In the Philippines, there is no known local large-scale producer of microbial pigments. A red colorant from Monascus purpureus MTCC 25436 was successfully produced and patented by the National Institute of Molecular Biology and Biotechnology--University of the Philippines Los Baños (NIMBB-UPLB). The produced colorant was subjected to various safety assessment tests to determine its safety for food applications. The AMES test determined that the product was not capable of inducing reverse mutations in Salmonella typhimurium mutant strains, and this non-mutagenicity of the colorant is further confirmed by the mammalian micronucleus test. Establishing the LD50 was done to determine the lethal dose of the colorant. No model animal died, even after feeding with the highest allowable experimental concentration. Based on the dermal sensitization test, the colorant was a very weak sensitizer. Lastly, detection of citrinin was done using high-performance liquid chromatography. According to the generated chromatograms, citrinin was at non-detectable levels. In conclusion, the colorant obtained from the local strain M. purpureus MTCC 25436 is safe for consumption. The results of the study can be used by the local regulating agencies as a baseline for possibly crafting regulations for the registration of microbial-derived food colorants, which the Philippines currently lacks. [ABSTRACT FROM AUTHOR]

The substitution of artificial colorants for pigments extracted from fruits is a highly desirable strategy in the food industry for the manufacture of natural, functional, and safe products. In this work, a 100% natural spray-dried (SD) microencapsulated colorant of pink guava pulp, using aloe vera (AV) or Opuntia ficus-indica (OFI) mucilage as functional encapsulating material, was prepared and evaluated as an additive into a yogurt (Y) matrix. The characterization of yogurt samples supplemented with OFI (Y-SD-OFI) and AV (Y-SD-AV) mucilage-covered guava pulp microcapsules was carried out through carotenoid quantification using UV–vis and HPLC–MS techniques, dietary fiber content, antioxidant capacity, colorimetry, and textural analysis, as well as by an evaluation of color stability after 25 days of storage at 4 °C in the dark. These physicochemical characteristics and color stability on the Y-SD-OFI and Y-SD-AV samples were compared with those of a commercial yogurt (control sample, Y-C) containing sunset yellow FCF synthetic colorant (E110). Y-SD-OFI and Y-SD-AV samples exhibited a high content of lycopene, dietary fiber, and antioxidant activity, which were absent in the control sample. Microencapsulated lycopene imparted a highly stable color to yogurt, contrary to the effect provided by the E110 dye in the control sample. The texture profile analysis revealed an increase in firmness, consistency, and cohesion in the Y-SD-OFI sample, contrary to the Y-SD-AV and Y-C samples, which was attributed to the variation in fiber concentration in the microcapsules. The incorporation of OFI and AV mucilage microparticles containing pink guava pulp into yogurt demonstrated its potential application as a functional natural colorant for dairy products. [ABSTRACT FROM AUTHOR]

Abstract Phycocyanin is a blue natural food colorant with multiple health benefits. Here we propose an efficient phycocyanin extraction method from Arthrospira platensis from Mexico. Three extraction methods were applied to optimize the extraction process, using water and buffer as solvents, with three pH values at two agitation times. The highest phycocyanin, 54.65 mg/g, was extracted from dry biomass with water as a solvent using an ultrasonication bar. The optimum condition of extraction was determined to be 1:50 biomass/solvent ratio for dry biomass, with the freeze/thaw method for 20 min repeated twice, and then agitated at 120 rpm for 24 h. The phycocyanin content was 48.88 mg/g biomass, with a purity of 0.47. For scalable phycocyanin productivity, the sonication method is recommended as there is no statistical difference. The phycocyanin stability was best at − 20 °C storage temperature at pH 7 for 35 days. Partial purification with ammonium sulfate was found to be suitable as a fractional precipitation method, first at 0–20% and then 20–65%, to get purity nearly 1. Total protein was found to be 55.52%, and total amino acids after phycocyanin extraction was 33%. The maximum phycocyanin yield using water as a solvent was the most interesting result regardless of the method used for extraction.

Cantaloupe is an excellent source of carotenoids, phenolics, flavonoids, carbohydrates, and minerals. Fresh cantaloupe is a seasonal fruit, highly perishable, and has a short shelf life. In the present work, the physicochemical properties of spray-dried cantaloupe powder with various Arabic gum (AG) concentrations (5 - 15%), and its food application in cake icing were evaluated. Results showed that spray-dried cantaloupe powder with 10% AG exhibited the best quality in terms of moisture content, hygroscopicity, hue, water solubility index, and total carotenoid content. A rheological test was then conducted on the cake icing incorporated with spray-dried cantaloupe powder with 10% AG at a powder-to-icing ratio of 1:10, and in temperature between 15 and 35°C. Steady shear flow of cake icing incorporated with spray-dried cantaloupe powder fit the Power Law model. The flow behaviour index of the icing was 0.134, and showed no significant difference (p < 0.05) with the control sample. The cake icing incorporated with spray-dried cantaloupe powder showed higher b* value (yellowness) as compared to the control sample. This indicated that spray-dried cantaloupe powder with 10% AG has the potential to produce cake icing with a natural colorant and high in antioxidants, with no significant effect on the flow behaviour index of the produced cake icing. [ABSTRACT FROM AUTHOR]

• Exploitable variability was noticed in fruit size, TSS content and total anthocyanin content among blood fruit collections. • Correlation studies revealed strong positive correlation among fruit morphological parameters. • Anthocyanin recovery was affected by solute: solvent ratio. Blood fruit is a tropical liana bearing edible fruit rich in anthocyanins. The species is distributed in many Asian countries, wherein it provides livelihood and nutritional security to native dwellers. However, in many of these regions produce is harvested from the wild by employing destructive harvesting practices, thereby damaging the natural stand. Systematic studies were initiated to popularize this species as a novel crop in the humid tropical parts of the world. Present study aims at studying four collections (HV/NE/TRI, HV/MA/KAL, HV/MA/SNU and HV/MA/SND) for morphological and biochemical traits. Results revealed considerable variability for fruit and seed traits, total soluble solids and pH. Total anthocyanin content among the collections varied between 183.63 and 328.28 mg CE/ 100 g pulp. Strong positive correlation was noticed between fruit dimensions with fruit weight, while negative correlation was noticed between pulp content and peel thickness. Ratio of material: solvent for obtaining better anthocyanins recovery was optimized to 1:15 (w/v). Promising genotype (HV/MA/SND) with superior fruit size, TSS content and total anthocyanins content was identified for further exploitation. [ABSTRACT FROM AUTHOR]

The effects of the use of solvents (96% ethanol and PEG 400), solute ratios: solvent (1: 4 and 1: 6 w/w), extraction temperatures (50 and 60 °C) and leaching techniques (conventional and assisted by ultrasound) on the concentration and time of extraction of bixin from Achiote (Bixa Orellana L.) were evaluated. The extraction kinetics were constructed, and their orders were determined. The experimental values were adjusted through the mathematical models of Peleg and Azuara. ANOVA was used based on a 23 design, blocking type of technology. The kinetics showed two stages of extraction: rapid and slow. The reaction orders were decimal numbers, which indicates the complexity of the extraction mechanism. The highest orders of reaction (2.97 and 2.075) were presented with extraction with ultrasound-assisted and ethanol as solvent, at 50 and 60 °C and solute solvent ratio 1: 4 and 1: 6, respectively. The concentration of Bixin was increased by approximately 30% by increasing the temperature. The Azuara model presented the highest adjustment with a standard error < 0.1. The conventional leaching with PEG-400 required the lowest activation energy (9.2 kJ / mol) and with this treatment in 66 min the highest concentration of bixin (2.74 mgBix / gExt) was obtained. It was concluded that ultrasound-assisted leaching facilitates the extraction of bixin pigment, and the use of PEG 400 solvent is useful to obtain higher yields. [ABSTRACT FROM AUTHOR]