Sustainable use of bioactive natural pigments in the food industry

The production of natural pigments presents several advantages: these biomolecules can be sustainably produced, create appealing colors, and have beneficial health properties. The structural versatility of natural pigments lends them to multiple applications that align with consumer trends toward healthier and more sustainable choices. In this review, we discuss the potential of exploiting fruit and vegetable waste and by-products as sources of natural pigments, with a focus on effective green extraction methods, the chemical stability of the resulting molecules, and their biological activities. Key stabilization strategies for these somewhat unstable and degradation-prone pigments are also presented. Furthermore, we explore their use across various sectors of the food industry, including their application as colorants in cultured meat and meat analogs. Beyond these applications, we discuss additional strategies for the future utilization of natural pigments, emphasizing novel integrated systems that efficiently convert waste into valuable products.