Color is believed to be the primary element noticed by the senses, and it has played an important part in the acceptance of foods for millennia in order to improve their quality and appearance. Due to economic feasibility, availability, and stability, synthetic colorants are being used in major parts of the food industries, though food safety related concerns and health hazards are associated with most of the synthetic food dyes. Every xenobiotic must be absorbed into the bloodstream in order to have a systemic pharmacological impact. Furthermore, the effect might be sustained by the formation of active metabolites, primarily azo-reduction by gut bacteria in the case of synthetic colorants. The majority of synthetic dyes are poorly absorbed, and a large number of them are not digested. In comparison to synthetic color additives, which are associated with numerous health concerns, natural colorants have beneficial health effects and functions. Moreover, the reduction and replacement of classical additives with new natural extracts, powders, juices, oils, purified active molecules, protein and peptides meet the new trends in consumer choices and compliance. In fact, in addition to coloring properties, natural food sources of colorants are rich in compounds of high interest to be used as antioxidant, antimicrobial and preservative agents, as well as components and formulants in functional foods and supplements.

The extraction, characterization and technological applications of colorants from natural sources such as plants, algae, insects, and microorganisms have emerged as a topic of great relevance in food systems and research. They can typically be added during food processing either as purified extracts or as part of the colored raw material. With the progress in the exploration of unconventional sources of natural pigments for food industries, the food safety and regularity concerns are gaining significance in order to serve the healthy, sustainable and safe food to the mankind. The main problem associated with natural colorants is the stability factor when applied to any food system. Continuous research (micro and nano encapsulation techniques, non-thermal processing technique, etc.) are commencing in this particular field to overcome the problem. Besides this, novel extraction techniques for these natural pigments with food grade solvent systems are a challenge for researchers and food industry personnel. In this era of globalization, the exploration of novel and unconventional sources of natural pigment may improve the economic viability of agro-economy-based countries/regions/industries.

This Special Issue aims to open new horizons on the application of natural food colorants. This Special Issue welcomes research on the novel extraction (non-conventional techniques) and chemical characterization methods of natural colorants for valuable food applications. We welcome original research and review articles.

Potential topics include but are not limited to the following:

• Emerging extraction techniques of colorants (such as high pressure processing, pulsed electric fields, high voltage electric discharges, microwave, ultrasound etc.)
• Chemical characterization by modern analytical methods to elucidate pigment structure
• Theoretical aspects of the determination of the bioactivity and mechanisms of action of natural colorants
• Potential use of natural colorants as preservatives, functional food ingredients and sport nutrition supplements
• Potential health effects and bioavailability of natural colorants
• Stabilization, encapsulation, and incorporation of natural colorants in high-technology delivery systems
• Recovery of natural color additives from food wastes
• Non-conventional source of natural colorant
• Encapsulation technique of natural food pigment
• Microbe-derived natural food colorant
• Impact of microbes on natural food colorant
• Regulatory and safety aspects of colorants
• Physicochemical features of food colorants from natural sources