Pink Color Extraction from Avocado & Cherries
Pink pigments can be extracted from Avocado (Seed & Flesh) and Cherries (Fruit & Skin) using different methods based on intended use (food, cosmetics, textiles).
Selection & Harvesting
- Avocado: The seed contains persicogenin and flavonoids, which turn pink when exposed to air.
- Cherries: Rich in anthocyanins, providing pink to reddish hues.
- Fully ripe fruits are selected for maximum pigment concentration.
Cleaning & Preparation
- Fruits are washed to remove dirt and contaminants.
- Avocado: Seeds are separated, peeled, and grated for quicker oxidation.
- Cherries: Pitted and crushed to extract the juice.
Extraction Process
- The crushed fruit/seeds are boiled in distilled water at low temperatures (40-60°C) to prevent pigment degradation.
- The extract is then filtered to remove plant residues.
- Avocado seed powder and cherry pulp are soaked in ethanol (50-70%) for enhanced pigment release.
- The mixture is stirred and left for maceration before filtration.
- A mild acidic solution (citric acid, vinegar, or lemon juice) is added to cherry extract to preserve the color.
- Avocado seed extract turns pink naturally when exposed to air but adding lemon juice enhances brightness.
Filtration & Purification
- The extract is filtered using fine mesh, centrifuge, or vacuum filtration to remove unwanted solids.
- Further concentration using vacuum evaporation enhances pigment density.
Drying & Powder Conversion (Optional)
- The liquid extract is converted into powder using spray drying or freeze-drying for longer shelf life.
Storage & Packaging
- Liquid extracts are stored in dark glass bottles to prevent oxidation.
- Powdered extracts are sealed in airtight, moisture-proof containers for stability.
Quality Testing
- The final product is tested for color intensity, stability at different pH levels, and purity before use.
