NATURE'S HUES IN PRODUCT DESIGN : UNVEILING VIBRANT TONES FROM FRUITS AND VEGETABLES

FOOD ENGINEERING

This study compares the efficiency of watermelon (Citrullus lanatus) and ridge gourd (Luffa acutangula) peels as sources of pigment extraction. The peels are prepared using a standard process that includes cleaning, drying, and grinding into a powder before solvent extraction is applied under optimal conditions. Colorimetric analysis gives information about the hue and intensity of the extracted colors, while spectrophotometric analysis is used to measure the concentration of extracted pigments. A comparative analysis identifies apparent differences in color extraction effectiveness between the two peels, which are related to variations in pigment concentration and composition. The results highlight the significance of sustainable use of natural resources while also revealing the potential of these agricultural by-products for color extraction. The paper also highlights the value of reusing agricultural waste for value-added uses by discussing possible uses of the recovered colors in a variety of industries, including food, cosmetics, and textiles. Overall, this study advances ongoing initiatives to maximize agricultural by-product usage, supporting both economic viability and environmental sustainability. The pigments obtained from the color extraction of watermelon and ridge gourd peels can be used to a sauce created from the white parts of the ridge gourd. This sauce can be used to enhance a variety of dishes with flavor and nutrition. Rich in natural colorants and minerals, the peels' pigments can improve the sauce's appearance and nutritional value. The sauce gives the dish a distinctive flavor profile and bright color, and it can be used as a marinade, condiment, or dip. By using the entire ridge gourd, this creative method not only minimizes food waste but also optimizes the nutritious value of the skins and the remaining fruit.

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