Solvent effect on color: extraction of pineapple dye and its residues
DOI:
https://doi.org/10.64041/riidg.v5i2.67Keywords:
Solvent, color, pineapple, residues, agroindustryAbstract
The pineapple industry generates large volumes of waste that are typically discarded, representing both an environmental and economic burden. Therefore, this study investigated the effect of solvent type on color variation during the extraction of natural colorants from pineapple pulp (Ananas comosus) and its residues. Extraction was performed by agitation using solvents of different polarity (water and 75% v/v ethanol), and extraction yield, color profile (CIELab coordinates), and dye stability against changes in pH, light, and temperature were evaluated. The results show that changing the solvent allows the yellow hue of the extract, as well as its intensity and stability, to be systematically modulated. The ethanol–water mixture at an intermediate concentration (75%) produced extracts with higher color intensity and moderate stability, whereas extracts obtained with pure water showed greater sensitivity to pH and light. These findings demonstrate that rational solvent selection can convert pineapple pulp and residues into a viable source of sustainable natural colorants with potential applications in food, beverages, cosmetics, and textiles, helping reduce dependence on synthetic colorants.
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Copyright (c) 2026 Brito Moína Hanníba Lorenzo , Iván Fernando Huacho Chávez , Marco Raúl Chuiza Rojas, Geovanna Elizabeth Lobato Freire
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