Synthesis, characterization and application of microbial pigments in foods as natural colors.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Gopinath Mummaleti, Toshifumi Udo, Anand Mohan, Fanbin Kong
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引用次数: 0

Abstract

Colorants have played a crucial role in various applications, particularly in food processing, with natural sources such as mineral ores, plants, insects, and animals being commonly used. However, the nineteenth century saw the development of synthetic dyes, which replaced these natural colorants. In recent years, there has been a growing demand for natural products, driving an increased interest in natural colorants. Microbial pigments have emerged as promising sources of natural pigments due to their numerous health benefits. They can be produced in large quantities rapidly and from more affordable substrates, making them economically attractive. This review focuses on the current advancements in the low-cost synthesis of microbial pigments, exploring their biological activities and commercial applications. Microbial pigments offer a sustainable and economically viable alternative to natural and synthetic colorants, meeting the growing demand for natural products. These pigments are relatively nontoxic and exhibit significant health benefits, making them suitable for a wide range of applications. As interest in natural products continues to rise, microbial pigments hold great potential in shaping the future of colorant production across various sectors.

作为天然色素的微生物色素在食品中的合成、表征和应用。
着色剂在各种应用中,尤其是在食品加工中发挥着至关重要的作用,天然来源的着色剂,如矿石、植物、昆虫和动物等,都是常用的着色剂。然而,十九世纪合成染料的发展取代了这些天然着色剂。近年来,人们对天然产品的需求日益增长,从而推动了对天然着色剂的兴趣。微生物色素因其对健康的诸多益处而成为前景广阔的天然色素来源。微生物色素可以用更经济的基质快速大量生产,因此在经济上很有吸引力。本综述重点介绍目前在低成本合成微生物色素方面取得的进展,探讨其生物活性和商业应用。微生物颜料为天然和合成着色剂提供了一种可持续的、经济上可行的替代品,满足了人们对天然产品日益增长的需求。这些颜料相对无毒,并具有显著的健康益处,适合广泛的应用。随着人们对天然产品的兴趣不断增加,微生物颜料在塑造各行各业着色剂生产的未来方面具有巨大潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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