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Orange color extraction from turmeric (Curcuma longa) and bloodroot (Sanguinaria canadensis) involves isolating potent natural pigments—curcuminoids (mainly curcumin) from turmeric and sanguinarine and related alkaloids from bloodroot. The process starts by cleaning, drying, and finely grinding the rhizomes or roots to increase the surface area for extraction. For turmeric, food-grade solvents such as ethanol or ethanol–water mixtures are commonly used under controlled heat to extract the bright yellow-orange curcuminoids. For bloodroot, similar solvents are used, though care must be taken due to the toxic nature of some bloodroot alkaloids, making its extracts more suitable for dyes or non-edible applications. Techniques such as ultrasound-assisted extraction (UAE) or maceration help improve yield and preserve pigment integrity. The extracted solutions are filtered and concentrated to produce richly colored orange extracts used in textiles, cosmetics, traditional medicine, and, in the case of turmeric, food products. Precision in temperature, pH, and solvent handling is essential to maintain pigment stability and color intensity.
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