“…The globalization of the industrial food sector, together with consumer's awareness about the existence of bio-based alternatives to the artificial additives, nowadays massively used, and with potential toxic effects in humans, has promoted the demand for food products formulated with natural ingredients recovered from plant materials (Carocho, Morales, & Ferreira, 2015;Martins, Roriz, Morales, Barros, & Ferreira, 2016). The scientific research in this area has gained international prominence (Almeida et al, 2018;Carocho et al, 2016;Pinela et al, 2017), as it is still necessary to expand the range of natural options and find new sources (e.g., plants, algae and insects), as well as to develop sustainable processes for an efficient recovery of the target compounds (e.g., anthocyanins, carotenoids, and beet derivatives).…”