NON-CONVENTIONAL FOOD PLANTS (PANCS) AS SOURCES OF BIOACTIVE COLORANTS: INTEGRATION WITH NANOTECHNOLOGY, ADVANCED ENCAPSULATION, SMART MATERIALS, AND CIRCULAR ECONOMY IN FOOD TECHNOLOGY

Abstract

Non-Conventional Food Plants (PANC´s) have great potential for use as natural bioactive pigments for the food industry in response to the growing demand for clean label ingredients. Although rich in anthocyanins, betalains and carotenoids, which provide attractive coloration and relevant functional properties, such as antioxidant and anti-inflammatory activity, the inherent instability of these natural colorants under variations of pH, light and temperature, limits their application on an industrial scale. The present study proposes and discusses the integration of cutting-edge technologies to overcome this limitation. Nanotechnology and advanced encapsulation are presented as crucial tools to increase stability, protect and control the release of bioactive compounds. Additionally, the application of these natural pigments in smart materials allows the development of active films and packaging, capable of acting as freshness and quality indicators, reinforcing food safety. The approach is complemented by the perspective of the circular economy that aims at the integral use of PANC´s biomass, reducing waste and promoting sustainability. It is concluded that there is synergy between PANC´s and these technological innovations that represent a promising and sustainable path for the effective replacement of synthetic colorants in food technology promoting health, functionality and environmental responsibility.