Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality?

Laurent, Dufosse and Shoshana Malis, Arad and Philippe, Blanc and Kotamballi, N. Chidambara Murthy (2005) Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality? Trends in Food Science and Technology, 16. pp. 389-406.

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Abstract

<p align="justify">Pigments producing microorganisms and microalgae are quite common in Nature. However, there is a long way from the Petri dish to the market place. Five productions,using Monascus, Penicillium, Dunaliella, Haematococcus and Porphyridium, are discussed. Some companies invested a lot of money as any combination of new source and/or new pigment drives a lot of experimental work, process optimization, toxicological studies and regulatory issues. Time will tell whether investments were cost-effective. Future trends involve combinatorial engineering and production of niche pigments not found in plants.</p>

Item Type:	Article
Uncontrolled Keywords:	microorganisms microalgae pigments producing food use
Subjects:	600 Technology > 08 Food technology > 29 Microbiological food > 01 Algae
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Dec 2005
Last Modified:	28 Dec 2011 09:25
URI:	http://ir.cftri.res.in/id/eprint/241

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