Natural Food Colorants

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. 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. 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.

• Section 1. General Aspects for Natural Food Colorants1. Introduction to natural food colorants2. Food Colorant diversity, extraction, measurements, and classification3. Potential applications of natural food colorants in food, cosmetics, and pharmaceutical products4. Biotechnological production of natural food colorantsSection 2. Chemistry, Functionality and Health Aspects of Natural Food Colorants5. Green Colorants6. 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 Colorants11. Food Colorants laws and perspectives regulations12. Food Colorants authentication, quality control, and adulteration methods13. Sustainability, environmental and economic impact of natural colorants14. Consumer perceptions of natural food colorants15. Conclusion and Future Perspectives