Extraction of Anthocyanin Dye from Red Cabbage and its Halochromic

The Color is widely recognized as a key quality attribute of food products, significantly influencing consumer acceptance. Due to concerns related to biological compatibility, food safety, and pharmaceutical applications, the utilization of dyes derived from natural sources has garnered considerable attention. Among natural colorants, anthocyanins extracted from red cabbage have emerged as particularly promising candidates for use in the food and pharmaceutical industries, owing to their ability to exhibit a broad spectrum of colors across a wide pH range- broader than that of anthocyanins from many other natural sources. Although conventional extraction methods using organic solvents remain the most widely practiced, recent advancements have introduced novel extraction technologies that offer notable benefits, including higher recovery rates, reduced extraction time, lower solvent consumption, and minimal degradation of product quality. In the present study, anthocyanins were extracted from red cabbage, and the influence of varying pH conditions on their color characteristics was systematically investigated.

کلیدواژه ها:

Anthocyanin ، Extraction ، pH-Sensitive ، Halochromic ، Red cabbage