Autumn Leaves For Colourants And Nutraceuticals? Yes, Say Scientists

Thursday, November 10th, 2016 | 859 Views

A process allowing for the extraction of compounds from fallen leaves could potentially be used to provide natural colourants, say researchers at VTT Technical Research Centre in Finland.

This could be a way to gather commercially useful compounds from leaves that would otherwise be burned or composted.

Leaves in autumn contain pigment, carbohydrates, proteins and compounds that could inhibit the growth of harmful bacteria. Some of these substances could be extracted and, subject to necessary approvals, be suitable for use in foods, preservatives and nutritional supplements.

Autumn leaves’ colour stem from orange and yellow carotenoids as well as red anthocyanins. Different tree species have different chemical compositions in their leaves, allowing researchers to focus on certain species that contain the most of these beneficial compounds.

Carbohydrates left over from the extracted residue could also be used to produce protein-rich livestock feed, or protein supplements for consumers.

While leaves have not been used for food before, rising consumer interest in natural products and novel foods could spell a difference. This means that leaf-derived products, while still “some time” away, will be subject to testing under the EU’s Novel Foods Regulation.


Further reading:

Mintel: Five New F&B Trends
Connect With Potential Business Partners And Expand Your Network @ NOA 2019!
The Future Of HMIs
Snack Appeal—Five Opportunities For Fresh Snacking
Natural & Organic Asia
Burger King Releases Its Plant-Based Impossible Whopper In US
Could Sustainable Foods Save The Amazon?
Mintel: Nutritional Innovations For Asia-Pacific’s Cerebral Age
Yili Enters Southeast Asian Market To Bolster Local Industry
Bakery Processing Equipment Market To Exceed USD 11 Billion By 2025