Chapter 4: Extraction of Anthocyanins from Food Processing Waste – Potential and Issues

Anthocyanins can be isolated from a large variety of natural sources such as fruits and vegetables and are valued as colourants and health-promoting compounds/ingredients. The use of food processing by-products as sources of anthocyanins is a potentially more sustainable source of these valuable compounds. This is owing to the fact that the environmental impact of disposing of these wastes in landfill is minimised and extraction can be done without using environmentally damaging solvents. However, there are many challenges that limit the industrial production of anthocyanin-rich food ingredients from food processing waste. This chapter will summarize information on anthocyanin-rich food waste sources, extraction methods, and their application in foods. In addition, the major challenges that have hindered the commercial exploitation of anthocyanin-rich waste sources will be discussed.