Colour removal or enhancement is feasible using pectinases and cellulases, amongst other enzymes.
Enzymatic colour extraction can be used with fruits such as tomatoes and botanicals, such as marigolds, to produce lutein, which ranges from light yellow to dark red depending on concentration.
Anthocyanins are a very large group of red-blue plant pigments. Anthocyanins are natural water soluble plant pigments, present in the cell sap, which imparts the red or blue colours in flowers, fruits and vegetables. In food, the main sources of anthocyanins are berries, such as blackberries, grapes, blueberries etc., and some vegetables, such as egg-plants (aubergine) and avocado. Due to the specificity of some substrates, a specifically tailored novel enzyme may be appropriate.
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