TY - JOUR
T1 - Microorganisms and microalgae as sources of pigments for food use
T2 - A scientific oddity or an industrial reality?
AU - Dufossé, Laurent
AU - Galaup, Patrick
AU - Yaron, Anina
AU - Arad, Shoshana Malis
AU - Blanc, Philippe
AU - Murthy, Kotamballi N.Chidambara
AU - Ravishankar, Gokare A.
PY - 2005/9/1
Y1 - 2005/9/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=23944519708&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2005.02.006
DO - 10.1016/j.tifs.2005.02.006
M3 - Article
AN - SCOPUS:23944519708
SN - 0924-2244
VL - 16
SP - 389
EP - 406
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - 9
ER -