Orange Color Extraction from Turmeric & Bloodroot
Turmeric (Curcuma longa) and Bloodroot (Sanguinaria canadensis) are excellent sources of orange pigments. The primary compounds responsible for the color are:
Collection & Preparation
- Harvesting: Mature turmeric rhizomes are harvested (typically 8–10 months after planting).
- Cleaning: Washed thoroughly to remove soil and debris.
- Drying: Sun-dried or oven-dried at 50–60°C to preserve curcumin content.
- Grinding: Dried rhizomes are crushed into a fine powder for extraction.
Extraction Methods
- Water Extraction (For Food & Textile Use)
- Solvent Extraction (For High-Yield Pigment Isolation)
- Supercritical CO₂ Extraction (For High-Purity Applications)
Purification & Stabilization
- pH Adjustments: Acidic or alkaline conditions can enhance pigment stability.
- Encapsulation: Some industries use microencapsulation (with maltodextrin or starch) for stability.
Applications of Yellow Pigment
- Food Industry: Natural colorant for sauces, dairy products, and beverages.
- Textiles: Used in fabric dyeing (orange to reddish hues).
- Cosmetics: Used in lipsticks, soaps, and skincare products.
- Medicinal Use: Sanguinarine from bloodroot has antimicrobial properties.
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