ReviewFrontiers in nutrition2019
Microbial Pigments in the Food Industry-Challenges and the Way Forward.
Review in Frontiers in nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 82 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
82 citing papers in PubMed.
- Microbial pigments as multi-functional cosmeceuticals: mechanism of action and sustainable production.Archives of microbiology · 2026Review
- A Novel Indigoidine-like NRPS Gene fromAntioxidants (Basel, Switzerland) · 2026Article
- Natural Pigment Production byFoods (Basel, Switzerland) · 2026Article
- Structurally tuned g-CDiscover nano · 2026Article
- Article
- Advances in biomanufacturing and recent biological applications of the fundamental bacterial carotenoids: a comprehensive review.Microbial cell factories · 2025Review
- Bioactive Pigment Production by Stenotrophomonas rhizophila PB01: Partial Characterization and its Biological Applications.Current microbiology · 2025Article
- Streptomyces zaomycetitus strain GH90: a source of violet pigment with metabolic profiling and potential application in textile: in vitro supported by in silico studies and molecular docking.BMC microbiology · 2025Article
- Optimized production and characterization of red dye from Talaromyces purpureogenus PH7 for application as a textile dye.BMC microbiology · 2025Article
- Enhanced Production of Prodigiosin Utilizing Agro-industrial Yellow Mustard Cake Waste by a Novel Strain Serratia marcescens SBL03.Applied biochemistry and biotechnology · 2025Article
- Exploring pigment-producing Streptomyces as an alternative source to synthetic pigments: diversity, biosynthesis, and biotechnological applications. A review.World journal of microbiology & biotechnology · 2025Review
- Single-cell pigment analysis of phototrophic and phyllosphere bacteria using simultaneous detection of Raman and autofluorescence spectra.Applied and environmental microbiology · 2025Article
- Colourful Protection: Challenges and Perspectives of Antibacterial Pigments Extracted from Bacteria for Textile Applications.Antibiotics (Basel, Switzerland) · 2025Review
- Review
- Valorization of Fruit and Vegetable Waste: An Approach to Focusing on Extraction of Natural Pigments.Foods (Basel, Switzerland) · 2025Review
- Isolation and Characterization of an Antioxidant Aryl Polyene Pigment from Antarctic Bacterium Lysobacter sp. A03.Molecular biotechnology · 2025Article
- Determination of Reactive Dyes in Coloring Foodstuff, Fruit Juice Concentrates, and Meat Products by Reductive Azo-Bond Cleavage and LC-ESI-MS/MS Analysis.Journal of agricultural and food chemistry · 2025Article
- Natural pigments derived from plants and microorganisms: classification, biosynthesis, and applications.Plant biotechnology journal · 2025Review
- Suppression of mycotoxins production and efficient chelation of heavy metals using natural melanin originated from Aspergillus flavus and Aspergillus carbonarius.BMC biotechnology · 2025Article
- Microbial prodigiosin shows broad-spectrum bioactivity confirmed by experimental and computational analyses.Frontiers in microbiology · 2025Article
22 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Developing new colors for the food industry is challenging, as colorants need to be compatible with a food flavors, safety, and nutritional value, and which ultimately have a minimal impact on the price of the product. In addition, food colorants should preferably be natural rather than synthetic compounds. Micro-organisms already produce industrially useful natural colorants such as carotenoids and anthocyanins. Microbial food colorants can be produced at scale at relatively low costs. This review highlights the significance of color in the food industry, why there is a need to shift to natural food colors compared to synthetic ones and how using microbial pigments as food colorants, instead of colors from other natural sources, is a preferable option. We also summarize the microbial derived food colorants currently used and discuss their classification based on their chemical structure. Finally, we discuss the challenges faced by the use and development of food grade microbial pigments and how to deal with these challenges, using advanced techniques including metabolic engineering and nanotechnology.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.