A Review of the Chemistry and Biological Activities of Natural Colorants, Dyes, and Pigments: Challenges, and Opportunities for Food, Cosmetics, and Pharmaceutical Application

Abstract

Natural pigments are important sources for the screening of bioactive lead compounds. This article reviewed the chemistry and therapeutic potentials of over 570 colored molecules from plants, fungi, bacteria, insects, algae, and marine sources. Moreover, related biological activities, advanced extraction, and identification approaches were reviewed. A variety of biological activities, including cytotoxicity against cancer cells, antioxidant, anti‐inflammatory, wound healing, anti‐microbial, antiviral, and anti‐protozoal activities, have been reported for different pigments. Considering their structural backbone, they were classified as naphthoquinones, carotenoids, flavonoids, xanthones, anthocyanins, benzotropolones, alkaloids, terpenoids, isoprenoids, and non‐isoprenoids. Alkaloid pigments were mostly isolated from bacteria and marine sources, while flavonoids were mostly found in plants and mushrooms. Colored quinones and xanthones were mostly extracted from plants and fungi, while colored polyketides and terpenoids are often found in marine sources and fungi. Carotenoids are mostly distributed among bacteria, followed by fungi and plants. The pigments isolated from insects have different structures, but among them, carotenoids and quinone/xanthone are the most important. Considering good manufacturing practices, the current permitted natural colorants are: Carotenoids (canthaxanthin, β‐carotene, β‐apo‐8′‐carotenal, annatto, astaxanthin) and their sources, lycopene, anthocyanins, betanin, chlorophyllins, spirulina extract, carmine and cochineal extract, henna, riboflavin, pyrogallol, logwood extract, guaiazulene, turmeric, and soy leghemoglobin.

Synthetic biology for Monascus: From strain breeding to industrial production

“…The main metabolites of Monascus also include MPs, which not only function as an edible pigment but also as an antioxidant, anticancer, antibacterial, anti-inflammatory, and anti-obesity substance. [132,133] Monascus can produce at least three shades of pigments, including red pigments (rubropunctamine and monascorubramine), orange pigments (rubropunctatin and monascorubrin), and yellow pigments (monascin and ankaflavin). [134] In ancient China, people preserved fish and meat with MPs, prized for its stability, safety, intense color, and low cost.…”