An Overview of Algal and fungi pigment sources in foods

Color of the food is associated with the safety, flavor, and its nutritional value. Synthetic food colorants have been used because of their low cost and high stability. Natural food colorants have received particular attention, not only because they are potent substitutes for synthetic additives but also because they provide health and security benefits to consumers such as their antimicrobial, anti-inflammatory, anti-amyloid, and antitumor proprieties. Additionally, these compounds have been associated with reductions in several diseases, such as diabetes and obesity. Natural pigment applications can be limited by weaker tinctorial strength, lower stability, and interactions with food ingredients. Nowadays, microorganisms, including algae and fungi have been shown to be an excellent source of natural pigments. For the large-scale production of pigments, microorganisms are more suitable, due to processing and ease of handling, a clear understanding of their cultural techniques. Natural pigments from microbes, especially from algea and fungi, have been reported worldwide by many researchers. This review summarizes characteristics of prevalent pigments, including anthocyanins, betalains, carotenoids, and chlorophylls and examples of their fungal and algal sources

کلیدواژه ها:

natural pigments ، colorants ، anthocyanins ، betalains ، carotenoids ، chlorophylls