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Purple color extraction from vegetables like purple sweet potato, purple potato, purple corn, and red cabbage focuses on isolating anthocyanins—the natural pigments responsible for their vibrant purple hues. The process begins with cleaning, peeling (if necessary), and drying the raw materials, followed by grinding into a fine powder to increase extraction efficiency. Extraction is typically performed using food-grade solvents such as acidified ethanol or water under controlled temperature and pH conditions to preserve pigment stability and maximize yield. Advanced techniques like ultrasound-assisted or microwave-assisted extraction can further enhance pigment recovery while reducing processing time. After extraction, the solution is filtered and concentrated to obtain a stable purple extract widely used in food coloring, beverages, cosmetics, and pharmaceuticals. Careful control of extraction parameters ensures retention of color intensity and antioxidant properties, resulting in high-quality natural purple colorants.

Herbal / Solvent Extraction Plants

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Herbal / Solvent Extraction Plants

Purple Color Extraction from Vegetables

Herbal / Solvent Extraction Plants

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