Current perspective of yellowish-orange pigments from microorganisms- a review

Abstract

Natural yellowish-orange pigments are derived from bacteria, yeasts, fungi and microalgae, including Chryseobacterium, Monascus and Chlorella. The purpose of this review is to provide an overview of these pigments in various aspects towards exploiting them for numerous functions. These pigments are produced in various shades of yellow-orange and categorised as carotenoids, anthraquinones, zeaxanthin, flexirubin and other compounds. They served as alternative colourants to replace hazardous and toxic synthetic pigments. Researchers are in progress to increase the pigment yield by improving the strains genetically, optimising the fermentation process and utilising cheap agroindustrial waste to reduce the production cost. Yellowish-orange pigments are applied in food, pharmaceuticals, cosmetics and textile industries. This review summarises the current technology status and challenges, economics, biosyn-thesis of pigment, novel strategies for production of yellowish-orange pigments, biological properties of pigments and metabolic engineering of microorganism with a focus on applications of pigments in food, pharmaceutical, dyeing industries as well as on other applications.

Deesterification of astaxanthin and intermediate esters from Haematococcus pluvialis subjected to stress

“…The saponification process used in this study, though less effective in deesterifying astaxanthin, yielded positive results for zeaxanthin concentrations, although zeaxanthin did not show significant differences (0.051 > 0.05), with no treatment. This technique could feasibly be used to obtain this carotenoid of great biotechnological importance [[75], [76], [77], [78]].…”

Meyve İşleme Endüstrisi Atık Posalarından Aspergillus parasiticus ile Biyopigment Üretiminin Araştırılması

“…Biyopigmentlerin, biyo-uyumlu, biyolojik olarak parçalanabilir, çevre dostu ve düşük toksisiteye sahip olduğu [5,6] [2,3].…”

Soybean isoflavones reduce citrinin production by Monascus aurantiacus Li AS3.4384 in liquid state fermentation using different media

“…The pigments produced by Monascus have good coloring property, heat stability, stable oxidizing and reducing effects, acid-base properties, stability when exposed to different metal ions and pH, and other advantages. [14][15][16][17][18][19] The pigments are widely used as a natural coloring agent for fermented food, especially in the food industry of China, Japan, and other southeast Asian countries. 19 However, in the process of fermentation, Monascus can also produce a mycotoxin, citrinin, which is toxic to kidneys, causing teratogenesis, mutagenesis, and carcinogenesis.…”

“…The red yeast rice is considered to have dual functions of food and medicine; it not only symbolizes the precious scientific and cultural heritage of China but is also of great significance in the history of microorganisms around the world. The pigments produced by Monascus have good coloring property, heat stability, stable oxidizing and reducing effects, acid–base properties, stability when exposed to different metal ions and pH, and other advantages . The pigments are widely used as a natural coloring agent for fermented food, especially in the food industry of China, Japan, and other southeast Asian countries …”