Isolation, characterization and biological activities of food colorant

This book is intended to deliver investors and policy makers who are involved in the production of food colorant and needs to know the potential of the plant in Ethiopia. It sets out the different reasons why natural food colorants are advantageous for health, food and income security. Many plants produce economically important organic compounds such as natural colorants, oils, resins, tannins, gums, waxes, flavors and fragrances, pharmaceuticals and pesticides. In group of these color is a constituent and is one of the first characteristics sensed by consumers. Pigments produce the colors that we observe at each step of our lives, because pigments are present in each one of the organisms in the world, and plants are the principal producers. Pigments are chemical compounds that absorb light in the wavelength range of the visible region. Produced color is due to a molecule-specific structure (chromospheres; a group of atoms in a molecule responsible for the interaction with the radiation at certain wavelength). These structures capture the energy and the excitation of an electron from an external orbital to a higher orbital is occurred.