Biopigments: Fungal Pigments

Tirumale, Sharmila; Wani, Nazir A.

doi:10.1007/978-981-13-0393-7_23

Cited by 7 publications

(4 citation statements)

References 54 publications

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“…Fungi are further useful for the industrial production of pigments because of their fast growth rate, easy culture, ability to grow on low‐cost substrates, independent of weather conditions, production of various shades of colors, high yield of the products, and feasibility of bioprocess development. Blakeslea trispora and Monascus purpureus are examples of fungi biopigments used in food industries (Tirumale & Wani, 2018 ‏). In 1884, Monascus was first named and classified by the French Scientist, van Tieghem (Chen et al., 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation

Abdollahi

Jahadi

Ghavami

2021

Food Science & Nutrition

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Color is one of the most important characteristics of foods. It includes visual signals for flavor identification and taste thresholds. Furthermore, color plays significant roles in consumer satisfaction of foods (Hutchings, 2021). Legally permitted pigments are divided into two major categories of natural and synthetic.Natural colors include beneficial and therapeutic characteristics.Use of natural colors is one of the current marketing trends because of consumer's concerns about the safety of artificial food dyes, facilitated by possible health benefits of the natural pigments (Rodriguez-Amaya, 2016). However, natural pigments show more sensitivity and instability when exposed to environmental factors such as high temperature, oxidation, and pH than artificial

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Section: Introductionmentioning

confidence: 99%

Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation

Abdollahi

Jahadi

Ghavami

2021

Food Science & Nutrition

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“…Natural pigments that can be obtained from plants, animals, and microorganisms are mostly biocompatible, biodegradable, environmental-friendly, and they have low toxicity [ 11 , 14 , 15 ]. The usage of plants and animals for natural pigment production has many disadvantages such as the non-stability and high solubility of pigments, dependency on the season, and the loss of certain species for large scale production [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Production of Bio-Based Pigments from Food Processing Industry By-Products (Apple, Pomegranate, Black Carrot, Red Beet Pulps) Using Aspergillus carbonarius

Arikan

Canlı

Caro³

et al. 2020

JoF

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Food processing industry by-products (apple, pomegranate, black carrot, and red beet pulps) were evaluated as raw materials in pigment production by the filamentous fungi Aspergillus carbonarius. The effect of fermentation conditions (solid and submerged-state), incubation period (3, 6, 9, 12, and 15 d), initial substrate pH (4.5, 5.5, 6.5, 7.5, and 8.5), and pulp particle size (<1.4, 1.4–2.0, 2–4, and >4 mm) on fungal pigment production were tested to optimize the conditions. Pigment extraction analysis carried out under solid-state fermentation conditions showed that the maximum pigment production was determined as 9.21 ± 0.59 absorbance unit at the corresponding wavelength per gram (AU/g) dry fermented mass (dfm) for pomegranate pulp (PP) by A. carbonarius for 5 d. Moreover, the highest pigment production was obtained as 61.84 ± 2.16 AU/g dfm as yellowish brown at initial pH 6.5 with < 1.4 mm of substrate particle size for 15-d incubation period. GC×GC-TOFMS results indicate that melanin could be one of the main products as a pigment. SEM images showed that melanin could localize on the conidia of A. carbonarius.

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“…The many disadvantages of using plants and animals prevent them from large-scale exploitation [ 18 ]. However, advantages of microbial pigments help to utilize their immense potential in various fields [ 19 , 20 ]. Even though the cost of microbial β-carotene production is several times more expensive, it can still compete with synthetic dyes in terms of it being natural and safe [ 21 , 22 ].…”

Section: Microbial Pigmentsmentioning

confidence: 99%

Safety Evaluation of Fungal Pigments for Food Applications

Poorniammal

Prabhu

Dufossé³

et al. 2021

JoF

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Pigments play a major role in many industries. Natural colors are usually much safer when compared to synthetic colors and may even possess some medicinal benefits. Synthetic colors are economical and can easily be produced compared to natural colors. In addition, raw plant materials for natural colors are limited and season dependent. Microorganisms provide an alternative source for natural colors and, among them, fungi provide a wide range of natural colorants that could easily be produced cheaply and with high yield. Along with pigment, some microbial strains are also capable of producing a number of mycotoxins. The commercial use of microbial pigments relies on the safety of colorants. This review provides a toxicity evaluation of pigments from fungal origins for food application.

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Biopigments: Fungal Pigments

Cited by 7 publications

References 54 publications

Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation

Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation

Production of Bio-Based Pigments from Food Processing Industry By-Products (Apple, Pomegranate, Black Carrot, Red Beet Pulps) Using Aspergillus carbonarius

Safety Evaluation of Fungal Pigments for Food Applications

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