Cover Image

Extraction of natural pigments from fruits and vegetables wastes to reduce food waste problem

Increased food wastage problem during COVID-19 pandemic, limitations on the conventional food waste management approaches and consumers’ concerns on artificial colourants have induced the urge to recover valuable components from food waste as an approach for food waste valorisation practice. Therefo...

Full description

Saved in:
Bibliographic Details
Main Author: Wong, Kwong Long
Format: Final Year Project / Dissertation / Thesis
Published: 2022
Subjects:
TP Chemical technology
Online Access:http://eprints.utar.edu.my/5349/1/1704463_FYP_report_%2D_KWONG_LONG_WONG.pdf
http://eprints.utar.edu.my/5349/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my-utar-eprints.5349
record_format eprints
spelling my-utar-eprints.53492023-06-14T08:45:44Z Extraction of natural pigments from fruits and vegetables wastes to reduce food waste problem Wong, Kwong Long TP Chemical technology Increased food wastage problem during COVID-19 pandemic, limitations on the conventional food waste management approaches and consumers’ concerns on artificial colourants have induced the urge to recover valuable components from food waste as an approach for food waste valorisation practice. Therefore, recovery of natural pigments from fruits and vegetables wastes was introduced to address these issues. This study aims to analyse the factor that affects the stability of the pigments and compare the novel extraction techniques and determine the possibility of implementing green extraction techniques. The targeted pigments include water soluble pigments (anthocyanins and betalains) and lipid soluble pigments (carotenoids), whereas the novel extraction technologies being compared are microwaveassisted extraction (MAE), ultrasound-assisted extraction (UAE), pulsedelectric field (PEF) extraction, supercritical fluid extraction (SFE) and enzyme-assisted extraction (EAE). The stability assessment of the pigments consists of four main factors; pH, temperature, light exposure and oxygen concentration. The outcomes of stability assessment showed that anthocyanins were highly sensitive to pH change, betalains were thermolabile and carotenoids were highly destructed under strong light exposure and oxygen-rich atmosphere. The results of comparison between the novel extraction techniques have manifested that PEF extraction was the best technique used to recover water soluble pigments due to its highest extraction yield of anthocyanins and betalains, non-thermal approach and insignificant environmental impacts. In contrast, SFE exhibited the highest potential in extracting lipid soluble pigments due to its non-polar nature, greatest extraction yield of carotenoids and created no environmental impacts owing to the fact that supercritical carbon dioxide is a green solvent. To achieve the best extraction yield, sufficient induction time should be established for PEF extraction and adequate static and dynamic extraction time should be allocated for SFE. The outcomes of the green assessment have manifested that MAE, UAE, PEF and EAE could employ green extraction by using green solvent such as oil and water to replace the use of organic and petroleum-based solvents. 2022 Final Year Project / Dissertation / Thesis NonPeerReviewed application/pdf http://eprints.utar.edu.my/5349/1/1704463_FYP_report_%2D_KWONG_LONG_WONG.pdf Wong, Kwong Long (2022) Extraction of natural pigments from fruits and vegetables wastes to reduce food waste problem. Final Year Project, UTAR. http://eprints.utar.edu.my/5349/
institution Universiti Tunku Abdul Rahman
building UTAR Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tunku Abdul Rahman
content_source UTAR Institutional Repository
url_provider http://eprints.utar.edu.my
topic TP Chemical technology
spellingShingle TP Chemical technology
Wong, Kwong Long
Extraction of natural pigments from fruits and vegetables wastes to reduce food waste problem
description Increased food wastage problem during COVID-19 pandemic, limitations on the conventional food waste management approaches and consumers’ concerns on artificial colourants have induced the urge to recover valuable components from food waste as an approach for food waste valorisation practice. Therefore, recovery of natural pigments from fruits and vegetables wastes was introduced to address these issues. This study aims to analyse the factor that affects the stability of the pigments and compare the novel extraction techniques and determine the possibility of implementing green extraction techniques. The targeted pigments include water soluble pigments (anthocyanins and betalains) and lipid soluble pigments (carotenoids), whereas the novel extraction technologies being compared are microwaveassisted extraction (MAE), ultrasound-assisted extraction (UAE), pulsedelectric field (PEF) extraction, supercritical fluid extraction (SFE) and enzyme-assisted extraction (EAE). The stability assessment of the pigments consists of four main factors; pH, temperature, light exposure and oxygen concentration. The outcomes of stability assessment showed that anthocyanins were highly sensitive to pH change, betalains were thermolabile and carotenoids were highly destructed under strong light exposure and oxygen-rich atmosphere. The results of comparison between the novel extraction techniques have manifested that PEF extraction was the best technique used to recover water soluble pigments due to its highest extraction yield of anthocyanins and betalains, non-thermal approach and insignificant environmental impacts. In contrast, SFE exhibited the highest potential in extracting lipid soluble pigments due to its non-polar nature, greatest extraction yield of carotenoids and created no environmental impacts owing to the fact that supercritical carbon dioxide is a green solvent. To achieve the best extraction yield, sufficient induction time should be established for PEF extraction and adequate static and dynamic extraction time should be allocated for SFE. The outcomes of the green assessment have manifested that MAE, UAE, PEF and EAE could employ green extraction by using green solvent such as oil and water to replace the use of organic and petroleum-based solvents.
format Final Year Project / Dissertation / Thesis
author Wong, Kwong Long
author_facet Wong, Kwong Long
author_sort Wong, Kwong Long
title Extraction of natural pigments from fruits and vegetables wastes to reduce food waste problem
title_short Extraction of natural pigments from fruits and vegetables wastes to reduce food waste problem
title_full Extraction of natural pigments from fruits and vegetables wastes to reduce food waste problem
title_fullStr Extraction of natural pigments from fruits and vegetables wastes to reduce food waste problem
title_full_unstemmed Extraction of natural pigments from fruits and vegetables wastes to reduce food waste problem
title_sort extraction of natural pigments from fruits and vegetables wastes to reduce food waste problem
publishDate 2022
url http://eprints.utar.edu.my/5349/1/1704463_FYP_report_%2D_KWONG_LONG_WONG.pdf
http://eprints.utar.edu.my/5349/
_version_ 1769848144272556032
score 13.211869

Similar Items