Spray Drying of Natural Food Colorants and Its Applications

Natural food colors are increasingly valued for their role in supporting consumer health and trust, offering an alternative to widely used synthetic colourants. Spray Drying of Natural Food Colorants and Its Applications presents a rigorous, practice-oriented guide to producing functional natural food colorants via spray drying, bridging fundamental science with industrial application. Drawing on a wide range of fruit and vegetable sources, it explains how naturally occurring pigments can be transformed into stable, high-quality colorants and provides evidence-based insight into safety considerations for everyday use.

The book examines commercial feasibility and viability, from laboratory-scale development through to manufacturing. It offers detailed coverage of process design and optimisation, showing how spray drying parameters shape the physicochemical properties, stability, and performance of the final product. A dedicated section addresses packaging selection and shelf-life retention, guiding readers on material choices, barrier properties, and storage strategies that preserve quality and functionality.

In depth chapters assess bioactive attributes—such as antioxidant, anticancer, and antidiabetic activities—and present advanced spray drying techniques engineered to conserve these components and maintain therapeutic potential in finished powders. Written for researchers, graduate students, and industry professionals in food science, food engineering, and product development, this book provides both conceptual clarity and practical tools, equipping the food sector with a comprehensive framework for designing, evaluating, and commercialising spray-dried natural colorants that meet safety, efficacy, and market demands.