Non-thermal processes assisted by electric field and ultrasound for the recovery and stabilization of natural colorants from agro-industrial waste

• Grant number: 24/19348-1
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• Start date: January 01, 2025
• End date: February 29, 2028
• Field of knowledge: Engineering - Chemical Engineering - Chemical Process Industries
• Principal Investigator: Eric Keven Silva
• Grantee: Pâmela Dias Rodrigues
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 20/11255-3 - Pulsed electric field: design of non-thermal processes, functional foods and biomaterials, AP.JP

Abstract

Food colorants are substances of natural or synthetic origin used to convey, restore, or standardize the color and appearance of foods, making them more appealing to consumers. With the growing awareness of the relationship between diet and health, there is an increasing global demand for natural colorants. Among natural pigments, anthocyanins have gained prominence due to their potential health benefits, such as diabetes control and the prevention of cardiovascular and neurological diseases. However, the extraction and stabilization of anthocyanins from natural sources for food use is challenging for the industry due to the low stability and thermal sensitivity of these compounds. In this context, this project aims to develop non-thermal processes using pulsed electric field (PEF) and high-intensity ultrasound (HIUS) technologies, with process intensification and integration approaches to optimize the recovery and stabilization of anthocyanins extracted from food processing residues. Furthermore, it seeks to evaluate the physical and chemical stability of the developed food colorants for applications in functional foods and innovative products. The central idea of the research is to apply these innovative technologies at different stages of natural colorant processing. Thus, in addition to extracting and stabilizing the colorants, the technologies will be employed for microbial and enzymatic inactivation in functional foods carrying the natural colorants, ensuring safety and quality for the final consumer.