A comprehensive study of eco-friendly natural pigment and its applications

Parmar, Ramendra Singh; Singh, Charu

doi:10.1016/j.bbrep.2017.11.002

Cited by 31 publications

(25 citation statements)

References 7 publications

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“…To exemplify, the food colorants already approved by the US FDA, namely food red N°2 (Amaranth), food green N°3 (Turquoise), and food yellow N°5 (Tartrazine) showed an IC 50 higher than 1 g/L at 4 and 24 h against NIH/3 T3 cells . In studies performed by Pamar and Singh, the colorants produced by the actinomycete ARITM02 showed a IC 50 > 1 g/mL which is higher than the ones presented in this work. Both authors considered their colorants with low toxicity.…”

Section: Resultsmentioning

confidence: 99%

Sequencing and phylogenetic analyses of talaromyces amestolkiae from amazon: A producer of natural colorants

Zaccarim

Oliveira

Passarini

et al. 2018

Biotechnology Progress

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The population interest in health products is increasing day-by-day. Thus, the demand for natural products to be added in food and pharmaceutical commodity is also rising. Among these additives, colorants, which provides color to products, can be produced by microorganism through bioprocess. Looking for new source of natural colorants, fungi have been employed to this purpose producing novel and safer natural colorants. So, the main goal of this study was to describe a Talaromyces species able to produce natural colorants and investigate nutritional parameters of colorants production using statistical tool. The taxonomy classified the microorganism as Talaromyces amestolkiae. The statistical design evaluated pH and glucose, meat extract and meat peptone concentration as independent variables, and red colorants production as main response. Under the best condition (g/L: glucose 30, meat extract 1, meat peptone 10, and initial pH of 7.0) an increase of 229% in the red colorant production was achieved as compared with the initial media used. The dried fermented broth containing red colorants showed low cytotoxicity against fibroblasts cells (IC > 187.5 g/L) and effective antimicrobial activity against S. aureus (MIC of 2.5 g/L). Thus, T. amestolkiae colorants can be attractive to food and pharmaceutical applications as it does not produce toxic compounds and can promote protection against microorganism contaminants. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 1-12, 2018.

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Section: Resultsmentioning

confidence: 99%

Sequencing and phylogenetic analyses of talaromyces amestolkiae from amazon: A producer of natural colorants

Zaccarim

Oliveira

Passarini

et al. 2018

Biotechnology Progress

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“…Research on natural pigments is of enormous importance as it has a direct impact on environmental, economic and human health safety [ 47 ]. Natural pigments generally extracted from different parts of plants, namely seeds, fruits, vegetables or roots, have played an important role since ancient times and particularly, in textile dyeing [ 48 ]. For its part, the food industry routinely applies pigments to foods to restore colour losses or make them more attractive to consumers.…”

Section: Natural Pigmentsmentioning

confidence: 99%

Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review

Pires

Caleja

Santos‐Buelga

et al. 2020

CPD

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: Consumers’ demand for healthier foods with functional properties has had a clear influence on the food industry and in this sense, they have been attaching natural sources of bioactive ingredients into food products. Vaccinium myrtillus L. (bilberry) is known to be a functional food, presenting its fruits in the form of a small dark blueberry. This coloration is due to its high content in anthocyanin, being also associated with bilberries’ beneficial health effects. In the bilberry industry, there is a very high annual loss of this fruit due to the less aesthetic shape or appearance, in which they cannot be considered suitable for sale and are therefore disposed of as biological waste. Therefore, it is of great importance to valorize this fruit and this review aimed to completely characterize the fruits of V. myrtillus in order to comprehend the relationship between their consumption and the beneficial effects regarding consumer’s health. Thus, this review provides a description of the nutritional and bioactive compounds present in bilberry fruits, followed by their beneficial health effects. An overview of the natural pigments present in these fruits was also explored, focusing particularly in the anthocyanins composition, which represents the most widely studied class of bioactive compounds of V. myrtillus fruits. Finally, industrial applications of these fruits and by-products, as an efficient approach to the production of value-added products with economical and environmental impact, were also discussed. : In general, V. myrtillus is a rich source of micronutrients and phytochemical compounds, such as organic acids, sugars, vitamins, fibers and phenolic compounds (anthocyanin and non-anthocyanin compounds), with nutritional and functional properties, that justify the growing interest in these berries, not only for food applications, but also in the pharmaceutical industry.

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“…The methanol extracted pigment was eluted using different solvent mixtures on pre-coated thin-layer chromatography (TLC) plates from TLC Silica gel 60 F 254 , (Merck, India). Different solvent mixtures with varying proportions like methanol:acetone:water (4:4:2); ethanol:water:chloroform (4:2:4) and (4:4:2); hexane:acetone (3:2) and (4:1); petroleum ether:ethyl acetate (9:1) and (1:9);chloroform:ethanol (2:1) and (3:1) were examined as the mobile phase to separate the different compounds of the pigment [29,30]. The sample was loaded onto the plate at a height of 1cm from the bottom, and the plate was then placed in the different developing chambers containing the solvent ratios.…”

Section: Purification Of Pigmentmentioning

confidence: 99%

Purification and optimization of pink pigment produced by newly isolated bacterial strain Enterobacter sp. PWN1

et al. 2021

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Pigment-producing bacteria were isolated from kitchen wastewaters of the National Institute of Technology, Rourkela. A pink non-virulent bacterial strain PWN1 was selected based on the India Ink Broth and Coomassie Brilliant Blue (R-250) dye assay. According to morphological and biochemical characterization, the strain PWN1was a Gram-negative, rod-shaped, motile, non-coliform bacterium and could utilize only glucose and adonitol as sole carbon source. The pigment was found to be a growth-associated product, and the pigment production was accelerated after 40 h of bacterial culture. Further, 16S rRNA gene-based molecular identification showed its similarity with Enterobacter sp. The pigments were extracted by the solvent extraction method using chloroform and ethanol (3:1). The extracted pigments were then purified through thin-layer chromatography and column chromatography. To maximize pigment production, the culture condition was optimized for maximum biomass production using statistical software Design Expert v13. A quadratic model was structured describing the process efficiently and it suggested a moderate temperature, pH, and a high inoculum concentration which generated biomass of 3.81 ± 0.02 g/L. At optimized condition, 1 L of cell culture produced 3.77 g of biomass which produced a crude pigment of 0.234 g after solvent extraction and 0.131 g after column chromatography, implying a yield of 6.2% for crude pigment and 3.47% for purified pigment from biomass. The yield of the obtained pigment was high enough to draw interest for industrial production, although the application of the pigment is considerable for further study.

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A comprehensive study of eco-friendly natural pigment and its applications

Cited by 31 publications

References 7 publications

Sequencing and phylogenetic analyses of talaromyces amestolkiae from amazon: A producer of natural colorants

Sequencing and phylogenetic analyses of talaromyces amestolkiae from amazon: A producer of natural colorants

Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review

Purification and optimization of pink pigment produced by newly isolated bacterial strain Enterobacter sp. PWN1

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