The evolution and impact of green pigments in halal food technology

Yunos, Eyzzatul Eylia and Jaafar, Mohd Abhar Haniff and Wan Sulaiman, Wan Syibrah Hanisah and Othman, Rashidi (2026) The evolution and impact of green pigments in halal food technology. In: Natural pigments: sources, properties, and health benefits. Biochemistry Research Trends; Food Science and Technology . Nova Science Publishers, Inc., NEW YORK, pp. 295-335. ISBN 979-8-90134-055-4

PDF - Published Version Restricted to Registered users only Download (17MB) | Request a copy

Abstract

This chapter explores the role of green pigments, particularly chlorophyll, in the Halal food industry, emphasizing its applications, benefits, and future potential. Green pigments, derived naturally from plants, have long been recognized for their aesthetic qualities and health￾promoting properties. In recent years, their use has expanded beyond food colouring to encompass functional foods, sustainable food packaging, and bioactive ingredients that promote consumer health and well-being. As consumer demand for natural, Halal-certified products increases, chlorophyll stands out as an ideal solution, meeting both dietary and ethical requirements. The chapter delves into extraction techniques and biotechnological advancements in the production of chlorophyll, highlighting methods such as supercritical fluid extraction and microbial fermentation that promise to make these pigments more sustainable and cost-effective. Additionally, the chapter investigates the increasing use of chlorophyll in biodegradable food packaging, an essential aspect of the eco-conscious shift in the food industry, particularly in Halal markets where sustainability is a priority. Moreover, chlorophyll’s antioxidant properties and detoxifying effects position it as a sought-after ingredient in functional foods like juices, smoothies, and health supplements. This chapter also examines consumer perceptions of green pigments in Halal foods, considering the growing awareness around health, sustainability, and ethical sourcing. Finally, the future of green pigments in Halal food technologies is discussed, with a focus on emerging trends and the potential for innovation in Halal-certified products. As the market continues to evolve, chlorophyll offers a promising avenue for aligning health-conscious, eco friendly, and Halal-compliant food solutions, ensuring that the Halal food industry remains at the forefront of sustainable and ethical food technology.

Item Type:	Book Chapter
Uncontrolled Keywords:	green pigments, chlorophyll, halal food industry, sustainable packaging, bioactive ingredients, consumer health
Subjects:	BPC Science and Technology in Islam BPH Islamic Economics > BPH114.3 Halal industry science S Agriculture > S Agriculture (General) T Technology > TP Chemical technology > TP248.13 Biotechnology T Technology > TP Chemical technology > TP372.6 Halal food industry T Technology > TP Chemical technology > TP934 Paints, pigments, varnishes, etc
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Architecture and Environmental Design > Department of Landscape Architecture Kulliyyah of Architecture and Environmental Design
Depositing User:	Dr rashidi othman
Date Deposited:	10 Feb 2026 15:12
Last Modified:	10 Feb 2026 15:12
Queue Number:	2026-01-Q2038
URI:	http://irep.iium.edu.my/id/eprint/127295

Actions (login required)

View Item