In this article the authors consider the method of development of technology for the extraction of natural colorants from black currant pomace and the possibility of its application in the food industry. The development of a technology for the extraction of natural colorants from black currant squeeze is an innovative approach to obtaining sustainable and environmentally friendly pigments. The extraction method, processing and chemical composition of the raw material are described in detail. The methods include extraction, filtration and concentration, taking into account the optimization of production conditions to obtain the maximum amount of dye while maintaining its quality and properties. The article also includes information on the characteristics of the dyes, including their vibrant red-violet hues and properties. The technological performance of ethanol extract concentrates from blackcurrant berry fruit squeezes is presented. The research shows that black currants contain a rich variety of anthocyanins including cyanidin, delphinidin possessing a wide range of hues.
The research aims to increase the extraction efficiency and develop eco-friendly methods to create sustainable, safe and high quality natural colorants from black currants. And also this technology has prospects for application in the food, cosmetic and textile industries, providing the possibility of using natural colorants in the production of high value-added products, combining environmental feasibility with a qualitative and innovative approach to production.