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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/241/
TFST-01-05
 
Title Microorganisms and microalgae as sources of pigments
for food use: a scientific oddity or an industrial reality?
 
Creator Laurent, Dufosse
Shoshana Malis, Arad
Philippe, Blanc
Kotamballi, N. Chidambara Murthy
 
Subject 01 Algae
 
Description

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.


 
Date 2005
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/241/1/Trends_in_Food_Science_%26_Technology_16_%282005%29_389-406.pdf
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.