Extraction of Natural Food Colors from Tomato, Carrot, and Turmeric

This research examines the extraction of natural pigments—lycopene, carotene, and curcumin—from tomato, carrot, and turmeric, respectively. Utilizing solvent-based and alkalization processes, the study highlights the efficiency of ethyl acetate in enhancing pigment precipitation. Findings demonstrate that these natural colorants are viable substitutes for synthetic additives, offering antioxidant benefits and aligning with growing consumer demand for safer, health-conscious food ingredients.

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