Bacterial Pigments in Food Production - Associated Advantages and Disadvantages

Abstract

Pigments are the colouring agents that are commonly used in industries; they are different in colors such as orange, yellow, red and purple. Natural pigments are formulated from microorganisms as foodstuff colorants and nutritive supplements also chemical compounds containing nitrate and nitrite salts are used for food grade pigments. These man-made mixtures have oncogenic properties. Natural dyes are produced by microorganisms, plants, and animals. Microbial pigments are used as food additives, pharmaceuticals, cosmetics, and textiles. Production of bacterial pigments is now emerging as a new industrial field due to its potential for various applications. Beta carotene is a yellowish carotenoid pigment also known as pro-vitamin A and it acts as an antioxidant. Bacterial pigments like riboflavin synthesized by Bacillus subtilis are used in food industries which contain energy drinks and vitamin-enriched milk products. In processed foods using the aid of microbial pigments can be used for large scale commercial production. Microbial fermentation has numerous advantages in manufacturing products such as no lack of raw materials, largely degradable, no seasonal, easier extraction, cheaper production, and higher yield. Light, heat, acidity, water activity, and air are the various factors principaly sensitive to pigment production is the main disadvantage of microbial pigment in food industry. Stability of the microbial pigments can be increased by chemical modifications as it will enhance the solubility of the pigments. Therefore the present study aimed at reviewing bacterial pigments in food production – associated advantages and disadvantages.