Microalgal Pigments: A Source of Natural Food Colors

Nwoba, Emeka G.; Ogbonna, Christiana N.; Ishika, Tasneema; Vadiveloo, Ashiwin

doi:10.1007/978-981-15-0169-2_3

Cited by 29 publications

(25 citation statements)

References 130 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mechanical methods comprise bead mill, pressing, high-pressure homogenization, microwave treatment, ultrasonication, autoclaving, and lyophilization. Nonmechanical methods include the use of acids, alkalis, osmotic shock, and enzymatic processes [ 2 , 22 ].…”

Section: Most Promising Microalgae-derived Pigments: An Overviewmentioning

confidence: 99%

“…Nonconventional methods comprise the electrotechnological techniques, e.g., the pulsed electric field, which is catching high attention since it does not generate heat during processing. High-voltage electric discharges, moderate electric fields, and microwave/ultrasound-assisted extraction are other electric-assisted methods that can be used to extract target-pigments [ 22 , 23 ].…”

Section: Most Promising Microalgae-derived Pigments: An Overviewmentioning

confidence: 99%

“…Microalgae add value compared to other natural pigment sources (e.g., plants, fruits, and animal sources) because they do not require arable land, are cost-effective, and present higher productivities (fast grown rates). Moreover, microalgae can be also grown using wastewater/seawater and their biomass can be converted into several compounds as well as pigments (biorefinery concept) [ 22 ]. They are renewable, sustainable, and eco-friendly sources of pigments, bringing advantages to the industry (availability of natural pigments with a diverse pallet of colours) and to consumers (health benefits).…”

Section: Industry and Market Trend Analysismentioning

confidence: 99%

See 2 more Smart Citations

Microalgae-Derived Pigments: A 10-Year Bibliometric Review and Industry and Market Trend Analysis

et al. 2020

View full text Add to dashboard Cite

Microalgae productive chains are gaining importance as sustainable alternatives to obtain natural pigments. This work presents a review on the most promising pigments and microalgal sources by gathering trends from a 10-year bibliometric survey, a patents search, and an industrial and market analysis built from available market reports, projects and companies’ webpages. The performed analysis pointed out chlorophylls, phycocyanin, astaxanthin, and β-carotene as the most relevant pigments, and Chlorella vulgaris, Spirulina platensis, Haematococcus pluvialis, and Dunaliella salina, respectively, as the most studied sources. Haematococcus is referred in the highest number of patents, corroborating a high technological interest in this microalga. The biorefinery concept, investment in projects and companies related to microalgae cultivation and/or pigment extraction is increasingly growing, particularly, for phycocyanin from Spirulina platensis. These pieces of evidence are a step forward to consolidate the microalgal pigments market, which is expected to grow in the coming years, increasing the prospects of replacing synthetic pigments by natural counterparts.

show abstract

Section: Most Promising Microalgae-derived Pigments: An Overviewmentioning

confidence: 99%

Section: Most Promising Microalgae-derived Pigments: An Overviewmentioning

confidence: 99%

Section: Industry and Market Trend Analysismentioning

confidence: 99%

See 1 more Smart Citation

Microalgae-Derived Pigments: A 10-Year Bibliometric Review and Industry and Market Trend Analysis

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Moreover, it is extremely important for the end product to have a high level of quality and acceptance by those who consume it, considering the growing interest in foods that have fewer artificial and chemically synthesized compounds and are rich in natural ingredients. 119,120 Due to the growing demand over the years, new formulations are being developed to replace synthetic additives with plant-based compounds, such as lecithin and gum Arabic, which have been commercially well accepted. 121 However, their presence in formulations has limitations regarding use in processes that involve cooking in microwaves and irradiation, as these natural compounds can lose some of their essential properties.…”

Section: Applications Of Biosurfactant In the Food Industrymentioning

confidence: 99%

“…The food industry imposes strict microorganism control measures in order to generate products that ensure the safety of consumers and do not cause harm to health. Moreover, it is extremely important for the end product to have a high level of quality and acceptance by those who consume it, considering the growing interest in foods that have fewer artificial and chemically synthesized compounds and are rich in natural ingredients 119,120 …”

Section: Biosurfactantsmentioning

confidence: 99%

Biosurfactants: Production and application prospects in the food industry

Ribeiro

Guerra

Sarubbo

2020

Biotechnology Progress

101

View full text Add to dashboard Cite

There has been considerable interest in the use of biosurfactants due to the diversity of structures and the possibility of production from a variety of substrates. The potential for industrial applications has been growing, as these natural compounds are tolerant to common processing methods and can compete with synthetic surfactants with regards to the capacity to reduce surface and interfacial tensions as well as stabilise emulsions while offering the advantages of biodegradability and low toxicity. Among biosurfactant-producing microorganisms, some yeasts present no risks of toxicity or pathogenicity, making them ideal for use in food formulations. Indeed, the use of these biomolecules in foods has attracted industrial interest due to their properties as emulsifiers and stabilizers of emulsions. Studies have also demonstrated other valuable properties, such as antioxidant and antimicrobial activity, enabling the aggregation of greater value to products and the avoidance of contamination both during and after processing. All these characteristics allow biosurfactants to be used as additives and versatile ingredients for the processing of foods. The present review discusses the potential application of biosurfactants as emulsifying agents in food formulations, such as salad dressing, bread, cakes, cookies, and ice cream. The antioxidant, antimicrobial and anti-adhesive properties of these biomolecules are also discussed, demonstrating the need for further studies to make the use of the natural compounds viable in this expanding sector.

show abstract

Production and stability of pigments by Talaromyces purpurogenus LC128689 in an alternating air phase–liquid phase cultivation system

Ugwu

Ogbonna

et al. 2021

Biotech and App Biochem

Self Cite

View full text Add to dashboard Cite

Effects of carbon source, nitrogen source, and alternatingly submerging the cells and exposing to gaseous oxygen on pigment production by Talaromyces purpurogenus LC128689, as well as pH, temperature, and UV stability of the pigments were investigated. Although fructose supported higher cell growth, a mixture of glucose and glycerol resulted in higher pigment production. Out of the organic and inorganic nitrogen sources investigated, peptone gave the highest cell concentration (7.2 ± 1.1 g/L) and pigment production (p ≤ 0 .05). The cells were then immobilized in loofa sponge and cultivated under alternating liquid phaseair phase (ALAP) system whereby the cells were alternatingly submerged and exposed to gaseous oxygen. After 20 days of cultivation, the concentrations of the red, orange, and yellow pigments were 30.15 AU 500 nm , 15 AU 460 nm , and 6.25 AU 400 nm , respectively. In comparison with submerged culture in flasks, the red and orange pigments were 100% and 50% higher (p ≤ 0.05) in ALAP system. On the other hand, the yellow pigment was 100% higher in flask cultures than in ALAP. The three pigments were stable within a pH range of 2-12, retained more than 80% of their color intensity after autoclaving at (121 • C and 1.0 atm) for 15 min and exposure to UV (3 uW/cm 2 ) for 24 h.

show abstract

Microalgal Pigments: A Source of Natural Food Colors

Cited by 29 publications

References 130 publications

Microalgae-Derived Pigments: A 10-Year Bibliometric Review and Industry and Market Trend Analysis

Microalgae-Derived Pigments: A 10-Year Bibliometric Review and Industry and Market Trend Analysis

Biosurfactants: Production and application prospects in the food industry

Production and stability of pigments by Talaromyces purpurogenus LC128689 in an alternating air phase–liquid phase cultivation system

Contact Info

Product

Resources

About