Food additives: Production of microbial pigments and their antioxidant properties.

Poonam Singh - Nee Nigam, Jasmine Sharon Luke

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

Synthetic food additives pose the risk of hazardous effects and toxicity to the consumers whereas the application of natural pigments as food additives is safer and in demand worldwide. Food industry worldwide is dependent on colors to make food appealing to the consumers and to add variety to the food types. Therefore, a need exists to explore the novel strains of microorganisms and suitable strategies for commercial production of microbial pigments, to meet the high demand of microbial pigments as food additives. Traditional methods of microbial isolation, development and extraction are now replaced with novel techniques and strategies through biotechnology; with the advent of fermentation technology and genetic engineering techniques. Current review describes the immense potential of microbes being used as food colorants and we also present an insight on novel strains and production methods which can be explored further for application in food industry.
LanguageEnglish
Pages93-100
JournalCurrent Opinion in Food Science
Volume7
DOIs
Publication statusPublished - Feb 2016

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food additives
pigments
antioxidants
food industry
imitation foods
microorganisms
food coloring
methodology
genetic engineering
biotechnology
fermentation
toxicity
color

Keywords

  • Microbial product

Cite this

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Food additives: Production of microbial pigments and their antioxidant properties. / Singh - Nee Nigam, Poonam; Luke, Jasmine Sharon.

In: Current Opinion in Food Science, Vol. 7, 02.2016, p. 93-100.

Research output: Contribution to journalArticle

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