NATURAL COLORS OBTAINED BY DRYING AND POWDERING VEGETABLES

Abstract

This article studies the technology of obtaining natural coloring pigments by drying and pulverizing vegetables. In recent years, the demand for safe, environmentally friendly natural colors for human health instead of artificial dyes has been increasing in the food, cosmetic and pharmaceutical industries. As part of the study, pigment-rich vegetables such as carrots, beets and spinach were selected and the technological processes of drying them using low-temperature drying methods and then pulverizing them were analyzed. The color, stability and bioactivity of the obtained powders were evaluated using physicochemical methods. The results showed that natural dyes can be competitive in terms of color intensity and shelf life. This study will serve to develop innovative solutions that meet the requirements of environmental sustainability and a healthy lifestyle.