Introduction of Natural Pigments from Microorganisms

Wang, Siyuan; Xu, Feng; Zhan, Jixun

doi:10.1002/9781119166191.ch1

Cited by 9 publications

(5 citation statements)

References 82 publications

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“…These metabolites include carotenoids, antioxidants, and anthocyanins where all of which could also serve as natural pigments [ 52 ]. These metabolites were reported by antimicrobial potency [ 8 , 42 ]. By studying the antimicrobial characteristics of P .…”

Section: Discussionmentioning

confidence: 99%

“…Several types of natural components, including extracts, was reported by in-vivo antimycotoxigenic impacts, and has a capacity to reduce their risk [ 7 ]. The antimicrobial function was reported for the pigments that were sourced from microorganisms in numerous research [ 8 ]. Minced meat could contaminate by mycotoxins regarded various factors like transferred to the tissues from contaminant feed, the spices utilized in product-recipes; particularly aflatoxins (AFs), cyclopiazonic acid (CYA), and ochratoxin A (OCA) [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

et al. 2021

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Minced meat is involved within numerous products, where their color attributes are affected by consumer preferences. This study was aimed to ameliorate processed meat color, using a microbial red pigment. Antibacterial, antifungal, citrinin-free, and toxicity of pigment were determined. Meatballs and burgers were manufactured using pigment at 3 mg/g of meat. Texture, color, shelf life extension, and organoleptic properties were estimated for treated meats. Results were expressed by a real antimicrobial for pigment, even via several extracting systems. The MIC and MFC of pigment were 320 µg/g and 2.75 mg/g media, respectively. Bioactive components of pigment were detected using the GC–MS and the FTIR apparatus. The bioactive carbohydrates include oligo and polysaccharides were manifested with real curves. Secretion of ochratoxin A and aflatoxins in fungal media receives pigment was decreased by up to 54% and 45%, respectively. The presence of bioactive carbohydrates may trap mycotoxin out of the recovered amounts. The manufactured products were enhanced for their color and taste with fine texture changes. The shelf life of colored-frying meat was recorded by an extension compared to the control. In conclusion, the results were recommended microbial red-pigment implementation in meats manufacturing for ameliorating recorded of color, as antimycotoxigenic, and shelf life extension.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

et al. 2021

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“…It is well understood that all the chemical molecules have originated from the origin of elements process [ 122 ]. Pigments of prokaryotes and eukaryotes display specific ecological and bioactive functions [ 9 , 123 , 124 ]. Pigments are also identified in non-living matters like fossils, sediments, and inorganic minerals [ 49 , 125 ].…”

Section: Evolution Of Pigmentsmentioning

confidence: 99%

Ecological and Biotechnological Aspects of Pigmented Microbes: A Way Forward in Development of Food and Pharmaceutical Grade Pigments

Ramesh

Dufossé²

2021

Microorganisms

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Microbial pigments play multiple roles in the ecosystem construction, survival, and fitness of all kinds of organisms. Considerably, microbial (bacteria, fungi, yeast, and microalgae) pigments offer a wide array of food, drug, colorants, dyes, and imaging applications. In contrast to the natural pigments from microbes, synthetic colorants are widely used due to high production, high intensity, and low cost. Nevertheless, natural pigments are gaining more demand over synthetic pigments as synthetic pigments have demonstrated side effects on human health. Therefore, research on microbial pigments needs to be extended, explored, and exploited to find potential industrial applications. In this review, the evolutionary aspects, the spatial significance of important pigments, biomedical applications, research gaps, and future perspectives are detailed briefly. The pathogenic nature of some pigmented bacteria is also detailed for awareness and safe handling. In addition, pigments from macro-organisms are also discussed in some sections for comparison with microbes.

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“…Numerous studies have examined different synthetic dyes as pH indicators [11][12][13], but the leaching of the dye and consumer awareness of chemically manufactured dyes' negative effects raises questions due to their toxicity and bioaccumulation [3,7,14]. Due to their biodegradability, lack of toxicity, lack of carcinogenicity, and ecologically benign manufacturing process, natural dyes derived from a variety of sources are potential options [15,16]. The red naphthoquinone pigment, shikonin, from the roots of gromwell, is one example of a natural pigment used in colorimetric indicator systems.…”

Section: Introductionmentioning

confidence: 99%

Designing Bio-Based Color Sensor from Myofibrillar-Protein-Based Edible Film Incorporated with Sappan Wood (Caesalpinia sappan L.) Extract for Smart Food Packaging

2023

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The use of intelligent sensor-based packaging in food products allows the quick evaluation of food quality. This study aimed to design a color sensor from surimi utilizing sappan wood extract (SWE) for intelligent food packaging. The myofibrillar-protein-based edible film incorporated the SWE at different concentrations (0.15%, 0.25%, and 0.35%). The physical properties of the sappan wood–surimi edible film (SSEF) were analyzed, and the color changes at various pH levels and soaking times under different conditions were assessed. According to the results, different concentrations of the SWE significantly affected the thickness, transparency, tensile strength, and elongation at break of the film. However, the values were still within the acceptable range. The pH values increased the film’s darkness, redness, and blueness. Based on the evaluation of the SSEF under different soaking conditions, the color changes of the film in acidic conditions were more stable than in neutral and alkaline conditions. This study showed that SSEF can be used as intelligent food packaging. It can act as a color sensor due to its sensitivity to the changes in the pH condition of the product.

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Introduction of Natural Pigments from Microorganisms

Cited by 9 publications

References 82 publications

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

Ecological and Biotechnological Aspects of Pigmented Microbes: A Way Forward in Development of Food and Pharmaceutical Grade Pigments

Designing Bio-Based Color Sensor from Myofibrillar-Protein-Based Edible Film Incorporated with Sappan Wood (Caesalpinia sappan L.) Extract for Smart Food Packaging

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