Production of microbial pigments from whey and their applications: a review

Food Science & Nutrition Pub Date : 2022-05-20 DOI:10.1108/nfs-02-2022-0055

Amrita Poonia, Surabhi Pandey

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引用次数: 3

Abstract

Purpose Whey is a by-product of paneer, cheese and casein industry and considered as a dairy waste. Worldwide, approximately 180–1,900 million tons of whey is produced annually. Whey is classified as a high pollutant due to its organic matter level. Owing to its high chemical oxygen demand and biological oxygen demand, it is a big threat to the environment. Whey contains 4.5%–5.0% lactose, 0.6%–0.7% protein, 0.4%–0.5% lipids, vitamins and minerals. Due to its high nutritional profile, it is a good substrate for the microorganisms for production of natural pigments. The purpose of this paper is to review the utilization of low cost substrate (whey) for production of various types of pigments and their applications in different sectors. Design/methodology/approach The databases for the search included: Scopus, PubMed, Science Direct, Web of Science, Research gate and Google. The main search was directed towards different types of natural pigments, stability, technologies for enhancing their production and contribution towards circular economy. Approximately 100 research papers were initially screened. A global search was conducted about natural pigments. Research articles, review papers, books, articles in press and book chapters were the type of search for writing this review paper. Findings Production of natural pigments using whey and their addition in food products not only improves the colour of food but also enhances the antioxidant properties of food products, helping the health benefits by chelating free radicals from the body. The sustainable use of whey for production of natural pigments can improve the bio-based economy of different industries and thereof the national economy. Originality/value Efficient utilization of whey can bring a lot more opportunities for production of natural pigments in a sustainable manner. The sustainable approach and circular economy concepts will benefit the dependent industries and health conscious consumers. The potential uses of whey for the production of natural pigments using diverse organisms are highlighted in this paper.

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乳清微生物色素的制备及其应用综述

乳清是奶酪、奶酪和酪蛋白工业的副产品，被认为是乳制品废弃物。全世界每年大约生产1.8 - 19亿吨乳清。乳清因其有机物含量高而被列为高污染物。由于其高的化学需氧量和生物需氧量，对环境造成了很大的威胁。乳清含有4.5%-5.0%的乳糖、0.6%-0.7%的蛋白质、0.4%-0.5%的脂质、维生素和矿物质。由于其高营养价值，它是微生物生产天然色素的良好底物。本文综述了低成本底物(乳清)在各种颜料生产中的应用及其在不同行业中的应用。设计/方法/方法检索数据库包括:Scopus, PubMed, Science Direct, Web of Science, Research gate和Google。主要研究方向是不同类型的天然色素、稳定性、提高其生产的技术以及对循环经济的贡献。最初筛选了大约100篇研究论文。对天然色素进行了全球搜索。研究论文、评论论文、书籍、报刊文章和书籍章节都是撰写这篇评论论文的搜索类型。使用乳清生产天然色素及其在食品中的添加不仅可以改善食品的颜色，还可以增强食品的抗氧化性能，通过螯合体内的自由基，对健康有益。可持续利用乳清生产天然色素可以提高不同行业的生物经济，从而提高国民经济。原创性/价值乳清的高效利用可以为以可持续的方式生产天然色素带来更多机会。可持续方法和循环经济概念将有利于依赖的行业和有健康意识的消费者。本文重点介绍了乳清在利用不同生物生产天然色素方面的潜在用途。

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Food Science & Nutrition

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