A scientific approach to extraction methods and stability of pigments from Amazonian fruits

Abstract

Background: Pigments are substances that give color to different types of products from the food, pharmaceutical, and cosmetic industry, which are naturally found in different kinds of fruits and are classified as natural dyes. For the study of extraction method, it is not enough to consider only the extraction medium; it is necessary to have in-depth knowledge of how to maintain its stability and how a specific pigment will behave with the temperature variation, exposure to light, pH, and storage. Scope and approach: This review highlights the profile of the main groups of pigments such as carotenoids, anthocyanins, betalains, and chlorophyll, also citing the main theoretical aspects of the most used methods for the extraction and stability of these compounds. Besides, a wide range of fruits from the Amazon region with high levels of pigments is explored by this review. Key Findings and Conclusions: Due to the restrictions imposed by conventional extraction processes, it is necessary to study techniques to maximize the extraction efficiency and pigment stability. There are several techniques and methods of extraction that can be used to obtain good yields and preserve the natural characteristics of the pigments. The methods commonly used for pigment extraction are solvent, microwave, ultrasound, pressurized liquid, pulsed electric field, supercritical fluid, enzymes, and extraction methods using green chemistry.