Natural Food Colorants
Chemistry, Health Aspects, and Industrial Applications
- 1st Edition - November 1, 2026
- Latest edition
- Editors: Mohamed Fawzy Ramadan, Ahmad Cheikhyoussef, Ahmed A. Hussein Mohammed
- Language: English
Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications is a comprehensive resource designed for food scientists, food technologists, and food chemists intere… Read more
Description
Description
Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications is a comprehensive resource designed for food scientists, food technologists, and food chemists interested in the use of sustainable food colorants for product development, functional foods, and nutraceuticals. The volume is divided into three comprehensive sections that offer readers an in-depth exploration of the chemistry and functionality of various natural pigments, including anthocyanins, carotenoids, betalains, and chlorophylls. Emphasizing innovative extraction techniques, the book highlights methods that enhance yield and stability, paving the way for the development of healthier functional foods devoid of harmful additives.
Further sections address critical themes of sustainability, environmental impact, and regulatory considerations, providing a holistic view of the industry landscape. With 15 chapters written by a global team of experts, readers will encounter topics ranging from food colorant diversity and classification—such as brown algae, licorice, phycocyanin, and anthocyanidin—to specific applications of colorants in various industries.
Further sections address critical themes of sustainability, environmental impact, and regulatory considerations, providing a holistic view of the industry landscape. With 15 chapters written by a global team of experts, readers will encounter topics ranging from food colorant diversity and classification—such as brown algae, licorice, phycocyanin, and anthocyanidin—to specific applications of colorants in various industries.
Key features
Key features
- Discusses the production, processing, chemistry, and functional properties of natural food colors
- Highlights the health benefits of natural food colors
- Explores the potential applications of natural food colorants in food, cosmetics, and pharmaceutical products
- Demonstrates natural food colors chemistry, technology, and analytical approaches to ensure regulatory compliance, safety, and health concerns
Readership
Readership
Researchers in the food sciences including food technologists, and food chemists, interested in the use of sustainable food colorants for product development, functional foods, and nutraceuticals
Table of contents
Table of contents
Section 1. General Aspects for Natural Food Colorants
1. Introduction to natural food colorants
2. Food Colorant diversity, extraction, measurements, and classification
3. Potential applications of natural food colorants in food, cosmetics, and pharmaceutical products
4. Biotechnological production of natural food colorants
Section 2. Chemistry, Functionality and Health Aspects of Natural Food Colorants
5. Green Colorants
6. Red Colorants (e.g., anthocyanins)
7. Blue colorants (e.g., phycocyanin, anthocyanidin)
8. Brown and black colorants (caramel, brown algae, black seeds and Licorice)
9. Orange colorants (e.g., carotenoids)
10. Yellow colorants (e.g., betalains)
Section 3. Sustainability, Environmental Impact and Regulatory Considerations for Natural Food Colorants
11. Food Colorants laws and perspectives regulations
12. Food Colorants authentication, quality control, and adulteration methods
13. Sustainability, environmental and economic impact of natural colorants
14. Consumer perceptions of natural food colorants
15. Conclusion and Future Perspectives
1. Introduction to natural food colorants
2. Food Colorant diversity, extraction, measurements, and classification
3. Potential applications of natural food colorants in food, cosmetics, and pharmaceutical products
4. Biotechnological production of natural food colorants
Section 2. Chemistry, Functionality and Health Aspects of Natural Food Colorants
5. Green Colorants
6. Red Colorants (e.g., anthocyanins)
7. Blue colorants (e.g., phycocyanin, anthocyanidin)
8. Brown and black colorants (caramel, brown algae, black seeds and Licorice)
9. Orange colorants (e.g., carotenoids)
10. Yellow colorants (e.g., betalains)
Section 3. Sustainability, Environmental Impact and Regulatory Considerations for Natural Food Colorants
11. Food Colorants laws and perspectives regulations
12. Food Colorants authentication, quality control, and adulteration methods
13. Sustainability, environmental and economic impact of natural colorants
14. Consumer perceptions of natural food colorants
15. Conclusion and Future Perspectives
Product details
Product details
- Edition: 1
- Latest edition
- Published: November 1, 2026
- Language: English
About the editors
About the editors
MR
Mohamed Fawzy Ramadan
Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.
Affiliations and expertise
Professor, Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi ArabiaAC
Ahmad Cheikhyoussef
Dr. Cheikhyoussef is an Associate Research Professor at the Multidisciplinary Research (MR), Center of Research Services, University of Namibia. His research focuses on the ethnobotanical knowledge of medicinal plants, traditional fruits, and vegetables; the development of food-grade supplements with biological activity for product safety and potential applications as well as examining the nutrition and safety of traditional food and beverages.
Affiliations and expertise
Multidisciplinary Research Centre, University of Namibia, Windhoek, NamibiaAM
Ahmed A. Hussein Mohammed
Prof. Ahmed A. Hussein is a group leader of a natural products group and a professor of organic chemistry in the Department of Chemistry at CPUT, Cape Town, South Africa. His research interests cover natural products chemistry and green nanotechnology. His main research focus is understanding the chemical and physical interaction(s) of different natural capping agents at the interface of metal nanoparticles. Additionally, the group is dedicated to unlocking the potential of Cape flora for new and potent natural bioactive compounds with health benefits. Professor Hussein is the co-author of 120 papers covering different aspects of natural products and green nanotechnology.
Affiliations and expertise
Chemistry Department, Cape Peninsula University of Technology, Cape Town, South Africa