Industrial prospects of recovering natural dyes from food waste

Abstract Synthetic dyes are extensively used in the food and textile industries to enhance product appearance. However, their association with health risks—including carcinogenicity, dermatological reactions, and behavioral disorders in children—has raised significant public and regulatory concerns. This has driven interest in natural dyes derived from plant-based and food waste sources, such as anthocyanins, betalains, and carotenoids. While conventional extraction methods like acid/alkaline treatment and fermentation are still widely used, they often compromise yield and pigment quality. Recent advancements in green extraction technologies—including ultrasound-assisted extraction (UAE), supercritical fluid extraction (SCFE), microwave-assisted extraction (MAE), and pulsed electric field extraction (PEFE)—offer improved efficiency and environmental sustainability. Nevertheless, industrial-scale adoption remains challenged by regulatory constraints, scalability limitations, and economic feasibility. This review critically examines the commercial viability of natural dyes derived from food waste, focusing on their integration into the circular bioeconomy, extraction innovations, market trends, regulatory landscape, and future research needs across food, pharmaceutical, and cosmetic sectors.