Othman, Rashidi and Mat Ali, Qurratu Aini and Ramya, Razanah and Mohd Hatta, Farah Ayuni and Wan Sulaiman, Wan Syibrah Hanisah and Mohd Latiff, Nur Hanie, eds. (2026) Natural pigments: sources, properties, and health benefits. Biochemistry Research Trends; Food Science and Technology . Nova Science Publishers, Inc., NEW YORK. ISBN 979-8-90134-055-4
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Abstract
Natural Pigments: Sources, Properties, and Health Benefits delves into the world of natural pigments, bridging nature and modern science. It explores their diverse sources, from plants to microalgae, highlighting their unique properties and applications in industries like food preservation, sustainable architecture, and traditional medicine. The book also emphasizes the growing significance of natural black pigments, especially tannins, in eco-friendly solutions. Additionally, it addresses natural red pigments, focusing on extraction methods and innovative applications across various sectors, including textiles and pharmaceuticals. Special attention is given to green pigments and their role in halal food technology, impacting food preservation and sustainability. Drawing on interdisciplinary research, this book provides insights into the antimicrobial, antioxidant, and therapeutic potential of natural pigments. It further explores their use in smart packaging, sustainable design, and cultural heritage preservation. With contributions from experts in the field, this volume is an essential resource for researchers, industry professionals, and sustainability advocates. It offers a comprehensive view of how natural pigments are revolutionizing modern industries while contributing to a more sustainable, eco-friendly future. The book highlights the power of nature’s pigments in enhancing human well-being and shaping a greener tomorrow.
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