Bacterial Pigments in Food Production - Associated Advantages and Disadvantages
Keywords:
Bacterial pigments; Microorganism; Carotenoid; Antioxidants; Food; FermentationAbstract
Pigments are the colouring agents that are commonly used in industries; they are different in colors such as orange, yellow, red and purple. Natural pigments are formulated from microorganisms as foodstuff colorants and nutritive supplements also chemical compounds containing nitrate and nitrite salts are used for food grade pigments. These man-made mixtures have oncogenic properties. Natural dyes are produced by microorganisms, plants, and animals. Microbial pigments are used as food additives, pharmaceuticals, cosmetics, and textiles. Production of bacterial pigments is now emerging as a new industrial field due to its potential for various applications. Beta carotene is a yellowish carotenoid pigment also known as pro-vitamin A and it acts as an antioxidant. Bacterial pigments like riboflavin synthesized by Bacillus subtilis are used in food industries which contain energy drinks and vitamin-enriched milk products. In processed foods using the aid of microbial pigments can be used for large scale commercial production. Microbial fermentation has numerous advantages in manufacturing products such as no lack of raw materials, largely degradable, no seasonal, easier extraction, cheaper production, and higher yield. Light, heat, acidity, water activity, and air are the various factors principaly sensitive to pigment production is the main disadvantage of microbial pigment in food industry. Stability of the microbial pigments can be increased by chemical modifications as it will enhance the solubility of the pigments. Therefore the present study aimed at reviewing bacterial pigments in food production – associated advantages and disadvantages.
Downloads
Downloads
Published
How to Cite
Issue
Section
References
Aberoumand, A. (2011). “A review article on edible pigments properties and sources as natural biocolorants in food stuff and food industry.”World J Dairy Food Sci 6(1): 71-78.
Alam, R., et al. (2014). “Synergistic epistasis of paraoxonase 1 (rs662 and rs85460) and apolipoprotein E4 genes in pathogenesis of Alzheimer’s disease and vascular dementia.” American Journal of Alzheimer’s Disease & Other Dementias® 29(8): 769- 776.
Antonisamy, P. and S. Ignacimuthu (2010). “Immunomodulatory, analgesic and antipyretic effects of violacein isolated from Chromobacterium violaceum.” Phytomedicine 17(3-4): 300-304.
Asker, D., et al. (2008). “Nubsella zeaxanthinifaciens gen. nov., sp. nov., a zeaxanthin-producing bacterium of the family Sphingo- bacteriaceae isolated from freshwater.” International Journal of Systematic and Evolutionary Microbiology 58(3): 601-606.
Asker, D. and Y. Ohta (1999). “Production of canthaxanthin by extremely halophilic bacteria.” Journal of Bioscience and Bio- engineering 88(6): 617-621.
Barsanti, L., et al. (2008). Oddities and curiosities in the algal world. Algal toxins: nature, occurrence, effect and detection, Springer: 353-391.
Bennett, J. and R. Bentley (2000). “Seeing red: the story of prodigiosin.”
Burrows, J., Adam (2009). “Palette of our palates: a brief history of food coloring and its regulation.” Comprehensive Reviews in Food Science and Food Safety 8(4): 394-408.
Cerdá-Olmedo, E. (2001). “Phycomyces and the biology of light and color.” FEMS Microbiology Reviews 25(5): 503-512.
Chaitanya Lakshmi, G. (2014). “Food coloring: the natural way.” Res J Chem Sci 2231(8): 606X.
Chuyen, H. V. and J.-B. Eun (2017). “Marine carotenoids: Bio- activities and potential benefits to human health.” Critical Reviews in Food Science and Nutrition 57(12): 2600-2610.
Clark, M. (2011). Handbook of textile and industrial dyeing: principles, processes and types of dyes, Elsevier.
Cuellar‐Bermudez, S. P., et al. (2015). “Extraction and purification of high‐value metabolites from microalgae: essential lipids, astaxanthin and phycobiliproteins.” Microbial Biotechnol- ogy 8(2): 190-209.
De Azevedo, M. B., et al. (2000). “Biological activities of violace- in, a new antitumoral indole derivative, in an inclusion complex with β-cyclodextrin.” Journal of Inclusion Phenomena and Mac- rocyclic Chemistry 37(1-4): 93-101.
Di Mascio, P., et al. (1989). “Lycopene as the most efficient bio- logical carotenoid singlet oxygen quencher.” Archives of Bio- chemistry and Biophysics 274(2): 532-538.
Downham, A. and P. Collins (2000). “Colouring our foods in the last and next millennium.” International Journal of Food Science & Technology 35(1): 5-22.
Dufossé, L. (2004). Pigments in Food, More Than Colours, Université de Bretagne Occidentale.
Dufossé, L. (2009). Pigments, microbial, Elsevier.
Dufossé, L. (2016). Current and potential natural pigments from microorganisms (bacteria, yeasts, fungi, microalgae). Hand- book on Natural Pigments in Food and Beverages, Elsevier:337-354.
Dufossé, L. (2018). Microbial Pigments From Bacteria, Yeasts,
Fungi, and Microalgae for the Food and Feed Industries. Nat- ural and Artificial Flavoring Agents and Food Dyes, Elsevier: 113-132.
Dufossé, L. (2018). “Red colourants from filamentous fungi: Are they ready for the food industry?” Journal of Food Composition and Analysis 69: 156-161.
Dufosse, L., et al. (2014). “Filamentous fungi are large-scale producers of pigments and colorants for the food industry.” Current Opinion in Biotechnology 26: 56-61.
Durán, M., et al. (2012). “Potential applications of violacein: a microbial pigment.” Medicinal Chemistry Research 21(7): 1524- 1532.
Eriksen, N. T. (2008). “Production of phycocyanin—a pigment with applications in biology, biotechnology, foods and medicine.” Applied Microbiology and Biotechnology 80(1): 1-14.
Franks, A., et al. (2005). “Isolation and structure elucidation of a novel yellow pigment from the marine bacterium Pseudoalter- omonas tunicata.” Molecules 10(10): 1286-1291.
Frisvad, J. C., et al. (2004). “Mycotoxins, drugs and other extrolites produced by species in Penicillium subgenus Penicillium.” Stud. Mycol 49: 201-241.
Galaffu, N., et al. (2015). An industry perspective on natural food colour stability. Colour additives for foods and beverages, Elsevier: 91-130.
Giovannucci, E., et al. (2002). “A prospective study of tomato products, lycopene, and prostate cancer risk.” Journal of the National Cancer Institute 94(5): 391-398.
Guedes, A. C., et al. (2011). “Microalgae as sources of carotenoids.” Marine Drugs 9(4): 625-644.
Gupta, S., et al. (2007). “Use of natural carotenoids for pigmentation in fishes.”
Han, S. B., et al. (2001). “Prodigiosin blocks T cell activation by inhibiting interleukin-2Rα expression and delays progression of autoimmune diabetes and collagen-induced arthritis.” Jour- nal of Pharmacology and Experimental Therapeutics 299(2): 415-425.
Heer, K. and S. Sharma (2017). “Microbial pigments as a natural color: a review.” Int J Pharm Sci Res 8(5): 1913-1922.
Hong, M. Y., et al. (2008). “Anticancer effects of Chinese red yeast rice versus monacolin K alone on colon cancer cells.”The Journal of Nutritional Biochemistry 19(7): 448-458.
Humphrey,A.(1980).“Chlorophyll.”FoodChemistry5(1):57-67.
Jaswir, I., et al. (2011). “Carotenoids: Sources, medicinal properties and their application in food and nutraceutical industry.” J.
Med. Plants Res 5(33): 7119-7131.
Kavitha, R., et al. (2010). “Anticancer activity of red pigment from Serratia marcescens in human cervix carcinoma.” International Journal of Pharmaceutical Research 2(1): 784-787.766.
Kirti, K., et al. (2014). “Colorful world of microbes: carotenoids and their applications.” Advances in Biology 2014.
Konzen, M., et al. (2006). “Antioxidant properties of violacein: possible relation on its biological function.” Bioorganic & Medicinal Chemistry 14(24): 8307-8313.
Kurjogi, M., et al. (2010). “Antibiotic susceptibility and antioxidant activity of Staphylococcus aureus pigment staphyloxanthin on carbon tetrachloride (ccl4) induced stress in swissalbino mice.” Int J Biotechnol Appl 2(2): 33-40.
Laos, K., et al. (2007). “Encapsulation of β-carotene from sea buckthorn (Hippophaë rhamnoides L.) juice in furcellaran beads.” Innovative Food Science & Emerging Technologies 8(3): 395-398.
Liu, M., et al. (2009). “Kineococcus xinjiangensis sp. nov., isolated from desert sand.” International Journal of Systematic and Evolutionary Microbiology 59(5): 1090-1093.
Lopes, S. C., et al. (2009). “Violacein extracted from Chromo- bacterium violaceum inhibits Plasmodium growth in vitro and in vivo.” Antimicrobial Agents and Chemotherapy 53(5): 2149- 2152.
Manachini, P., et al. (1985). “Bacillus thermoruber sp. nov., nom. rev., a red-pigmented thermophilic bacterium.” International Journal of Systematic and Evolutionary Microbiology 35(4): 493-496.
Manikprabhu, D. and K. Lingappa (2013). “γ Actinorhodin a natural and attorney source for synthetic dye to detect acid production of fungi.” Saudi Journal of Biological Sciences 20(2): 163-168.
Matz, C., et al. (2004). “Impact of violacein-producing bacteria on survival and feeding of bacterivorous nanoflagellates.” Appl. Environ. Microbiol. 70(3): 1593-1599.
Mayne, S. T. (1996). “Beta-carotene, carotenoids, and disease prevention in humans.”The FASEB Journal 10(7): 690-701.
McCann, D., et al. (2007). “Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial.” The lancet 370(9598): 1560-1567.
Nakamura, Y., et al. (2003). “Production of antibacterial violet pigment by psychrotropic bacterium RT102 strain.” Biotechnology and Bioprocess Engineering 8(1): 37-40.
Namazkar, S. and W. A. Ahmad (2013). “Spray-dried prodigiosin from Serratia marcescens as a colorant.” Biosci. Biotechnol. Res. Asia 10(1): 69-76.
Oplatowska-Stachowiak, M. and C. T. Elliott (2017). “Food col- ors: Existing and emerging food safety concerns.” Critical reviews in Food Science and Nutrition 57(3): 524-548.
Panesar, R., et al. (2015). “Production of microbial pigments utilizing agro-industrial waste: a review.” Current Opinion in Food Science 1: 70-76.
Peix, A., et al. (2005). “Pseudomonas argentinensis sp. nov., a nov- el yellow pigment-producing bacterial species, isolated from rhizospheric soil in Cordoba, Argentina.” International Journal of Systematic and Evolutionary Microbiology 55(3): 1107-1112.
Pogorzelska, E., et al. (2018). “Antioxidant potential of Haema- tococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage.” Meat science 135: 54-61.
Potera, C. (2010). Diet and nutrition: the artificial food dye blues, National Institute of Environmental Health Sciences.
Powers, H. (2003). “Vitamin B2 (vitamin B2) and health.” Am J Clin Nutr 77: 1352-1360.
Rao, N., et al. (2017). “Fungal and bacterial pigments: Secondary metabolites with wide applications.” Frontiers in microbiology 8: 1113.
Rodriguez-Amaya, D. B. (2019). “Natural food pigments and colorants.” Bioactive Molecules in Food: 867-901.
Ruegg, R. (1984). Extraction process for beta-carotene, Google Patents.
Sakaki, H., et al. (2000). “Properties of a high-torularhodin-producing mutant of Rhodotorula glutinis cultivated under oxidative stress.” Journal of Bioscience and Bioengineering 89(2): 203-205.
Scotter, M. (2015). Overview of EU regulations and safety assessment for food colours. Colour additives for foods and beverages, Elsevier: 61-74.
Scotter, M. J. (2011). “Methods for the determination of European Union-permitted added natural colours in foods: a review.” Food Additives and Contaminants 28(5): 527-596.
Sen, T., et al. (2019). “Microbial Pigments in the Food Industry— Challenges and the Way Forward.” Frontiers in Nutrition 6.
Sigurdson, G. T., et al. (2017). “Natural colorants: Food colorants from natural sources.” Annual Review of Food Science and Technology 8: 261-280.
Stevenson, C., et al. (2002). “Scytonemin-a marine natural product inhibitor of kinases key in hyperproliferative inflammatory diseases.” Inflammation Research 51(2): 112-114.
Surai, P. (2012). “The antioxidant properties of canthaxanthin and its potential effects in the poultry eggs and on embryonic development of the chick. Part 2.”World’s Poultry Science Journal 68(4): 717-726.
Terao, J. (1989). “Antioxidant activity of β‐carotene‐related carotenoids in solution.” Lipids 24(7): 659-661.
Unagul, P., et al. (2005). “Production of red pigments by the in- sect pathogenic fungus Cordyceps unilateralis BCC 1869.” Journal of Industrial Microbiology and Biotechnology 32(4): 135- 140.
Venil, C. K., et al. (2013). “Bacterial pigments and their applications.” Process Biochemistry 48(7): 1065-1079.
Vinarov, A., et al. (2003). “Microbial biosynthesis and making of pigment melanin.” Communications in Agricultural and Ap-
plied Biological Sciences 68(2 Pt A): 325-326.
Walford, J. (1980). “Historical development of food coloration.” Developments in food colours 1: 1-25.
Wrolstad, R. E. and C. A. Culver (2012). “Alternatives to those artificial FD&C food colorants.” Annual Review of Food Science
and Technology 3: 59-77.
Ziegler, R. G., et al. (1996). “Nutrition and lung cancer.” Cancer Causes & Control 7(1): 157-177.
Zuluaga, M., et al. (2017). “PVA/Dextran hydrogel patches as delivery system of antioxidant astaxanthin: a cardiovascular approach.” Biomedical Materials 13(1): 015020.
