Biotechnological potential of natural food grade biocolorants

African Journal of Biotechnology

Volumn 7, Issue 17, 2008, Pages 2972-2985

  Chattopadhyay, Pritam ^a   Chatterjee, Sandipan ^a   Sen, Sukanta K ^a  

^a VISVA BHARATI UNIVERSITY   (India)

Author keywords

Anthocyanins; Betalains; Biocolorants; Biotechnology; Carotenoids; Natural food colorants

Indexed keywords

ALIZARIN; ANTHOCYANIN; ASTAXANTHIN; BETA CAROTENE; BETA CRYPTOXANTHIN; BETA ELEMENE; BETA PINENE; BETAINE; BETALAIN; CANTHAXANTHIN; CARMINIC ACID; CAROTENOID; CHLOROPHYLL; CORN OIL; COTTON SEED OIL; CROCIN; CURCUMIN; DELPHINIDIN; FOOD DYE; GOSSYPOL; LIMONENE; LYCOPENE; PELARGONIDIN; PINENE; RIBOFLAVIN; TURMERIC; UNINDEXED DRUG; VEGETABLE OIL; XANTHINE DERIVATIVE; ZEAXANTHIN;

ALGAL CELL CULTURE; ANTIOXIDANT ACTIVITY; BACTERIUM CULTURE; BEET; BIOSAFETY; BIOTECHNOLOGICAL PRODUCTION; CARROT; CONSUMER; FARMING SYSTEM; FOOD AND DRUG ADMINISTRATION; FOOD COLOR; FOOD INDUSTRY; FOOD MICROBIOTECHNOLOGY; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; FRUIT JUICE; FUNGUS CULTURE; MARIGOLD; NONHUMAN; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PEPPER; PLANT CELL CULTURE; QUALITY CONTROL; REVIEW; TRANSGENIC ORGANISM; VITAMIN SUPPLEMENTATION;

EID: 51849099907     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Review

References (107)

1. Aldama-Aguilera C, Llanderal-Cazares C, Soto-Hernandez M, Castillo-Marquez LE (2005). Produccion de grana-cochinilla (Dactylopius coccus Costa) en plantas de nopal a la intemperie y en microtúneles. Agrociencia, 39: 161-171.
2. Alexandra PE, Monica GM, Wrolstad R E, Gloria MBA (2001). Anthocyanins from Oxalis triangularis as potential food colorants. Food Chem. 75: 211-216.
3. Andrews AG, Phaff HG, Starr MP (1976). Carotenoids of Phaffia rhodozyma, a red-pigment fermenting yeast. Phytochem. 15: 1003-1007.
4. Asker D, Ohta Y (1999). Production of canthaxanthin by extremely halophilic bacteria, J. Biosci. Bioeng. 88: 617-621.
5. Baranyovits FLC (1978). Cochineal carmine: an ancient dye with a modern role. Endeavor, 2: 85-92.
6. Barth MM, Zhou C, Kute KM, Rosenthal GA (1995). Determination of optimum conditions for supercritical fluid extraction of carotenoids from carrot (Daucus carota L.) tissue. J. Agric. Food Chem. 43: 2876-2878.
7. Bartley GE, Scolnik PA (1995). Plant carotenoids: pigments for photoprotection, visual attraction, and human health. Plant Cell. 7: 1027-1038.
8. Beyer P, Al-Balli S, Ye X, Lucca P, Schenb P, Welsch R, Potmyllus I (2002). Golden Rice: Introducing the β-Carotene biosynthesis pathway into rice endosperm by genetic engineering to defeet Vitamin A deficiency. J. Nutr. 132: 5065-5105.
9. Bon JA, Leathers TD, Jayaswal RK (1997). Isolation of astaxanthin-overproducing mutants of Phaffia rhodozyma. Biotechnol. Lett. 19: 109-112.
10. Bosevska M, Karlovic D, Turkulov J, Pericin D (1993). Quality of corn germ oil obtained by aqueous enzymatic extraction. J. Am. Oil. Chem. Soc. 70: 1273-1277.
11. Boyles MJ, Wrolstad RE (1993). Anthocyanin composition of red raspberry juice: influences of cultivar, processing, and environmental factors. J. Food Sci. 58: 1135-1141.
12. Bridle P, Timberlake CF (1997). Anthocyanins as natural food colour-selected aspects. Food Chem. 58: 103-109.
13. Britton G (1991). Carotenoids. Method. Plant Biochem. 7: 473-518.
14. Britton G, Liaaen-Jensen S, Pfander H (2004). Carotenoids Handbook. Birkhäuser Publ., Basel, Switzerland.
15. Callebaut A, Terahara N, deHaan M, Decleire M (1997). Stability of anthocyanin composition in Ajuga reptans callus and cell suspension cultures. Plant Cell Tissue Organ. Cult. 50: 195-201.
16. Cerda-Olmedo E (2001). Phycomyces and the biology of light and color. FEMS Microbiol. Rev. 25: 503-512.
17. Chappell J (1995). Biochemistry and molecular biology of the isoprenoid biosynthetic pathway in plants. Ann. Rev. Plant Physiol. Plant Mol. Biol. 46: 521-547.
18. Chen BH, Peng HY, Chen HE (1995). Changes of carotenoids, color, and vitamin A contents during processing of carrot juice. J. Agric. Food Chem. 437: 1912-1918.
19. Chenier V, Souquet JM, Kontek A, Moutounet M (1994). Anthocyanin degradation in oxidizing grape musts. J. Sci. Food Agric. 66: 283-288.
20. Chumpolkulwong N, Kakizono T, Handa T, Nishio N (1997b). Isolation and characterization of compactin resistant mutants of an astaxanthin synthesizing green alga Haematococcus pluvialis. Biotechnol. Lett. 19: 299-302.
21. Chumpolkulwong N, Kakizono T, Ishii H, Nishio N (1997a). Enzymatic conversion of β-carotene to astaxanthin by cell extracts of a green alga Haematococcus pluvialis. Biotechnol. Lett. 19: 443-446.
22. Clydesdale FM (1993). Color as a factor in food choice. Crit. Rev. Food Sci. Nutr. 33: 83-101.
23. Conkerton EJ, Wan PJ, Richard OA (1995). Hexane and heptane as extraction solvents for cotton seed: a laboratory-scale study. J. Am. Oil. Chem. Soc. 72: 963-965.
24. Counsell JN, Jeffries GS, Knewstubb CJ (1979). Some other natural colors and their applications. In: Counsell JN, Dunastable JA, Eds. Natural Colors for Foods and Other Uses. Appl. Sci., London, pp. 122-151.
25. Dufosse L (2004). Pigments in Food, More than Colours.... Université de Bretagne Occidentale Publ. Quimper, France.
26. Fabre CE, Santrre AL, Loret MD, Beberian R, Paralleux A, Gena G, Blanc PJ (1993). Production and food application of the red pigment of Monascus rubber. J Food Sci. 58: 1099-1103.
27. FDA/IFIC (1993). Regulation of color additives, Food and Drug Administration. FDA/IFIC Brochure.
28. Fernandes TM, Gomes BB, Lanfer-Marquez UM (2007). Apparent absorption of chlorophyll from spinach in an assay with dogs. Innov Food Sci. Emerge. Technol. 8: 426-432.
29. FNB (1971). Food Colors. Food and Nutrition Board, National Academy of Sciences, Washington, D.C.
30. Francis FJ (1989). Food colorants: anthocyanins. Crit. Rev. Food Sci. Nutr. 28: 273-314.
31. Francis J (1995). Carotenoids as colorants. The World of Ingredients. Sept.-Oct. pp. 34-38.
32. Frankel EN (1993). In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends Food Sci. Technol. 4: 220-225.
33. Freund PR, Washam CJ, Maggion M (1988). Natural color for use in foods. Cereal Foods World, 33: 553-559.
34. Frick D, Meggos H (1988). FD&C colors. Food Technol. 7: 49-56.
35. Garcia-Viguera C, Zafrilla P, Tomas-Barberan FA (1997). Determination of authenticity of fruit jams by HPLC analysis of anthocyanins. J. Sci. Food Agric. 73: 207-213.
36. Giusti MM, Wrolstad REA (2003). Acylated anthocyanins from edible sources and their applications in food systems. Biochem. Eng. J. 14: 217-225.
37. Gloria MBA, Vale SR, Bobbio PA (1995). Effect of water activity on the stability of bixin in an annatto extract-microcrystalline cellulose model system. Food Chem. 52: 389-391.
38. Gulrajani ML (1992). Introduction to Natural Dyes. Indian Institute of Technology, New Delhi.
39. Gulrajani, ML (2001). Present status of natural dyes. Indian J. Fibre Text. Res. 26: 191-201.
40. Haila KM, Lievonen SM, Heinonen MI (1996). Effects of lutein, lycopene, annatto and α-tocopherol on autoxidation of triglycerides. J. Agric. Food Chem. 44: 2096-2100.
41. Haliwell B (1996). Antioxidant in human health and disease. Annu. Rev. Nutr. 16: 33-50.
42. Hallagan JB, Allen DC, Borzelleca JF (1995). The safety and regulatory status of food, drug and cosmetics colour additives exempt from certification. Food Chem Toxicol. 33: 515-528.
43. Hannibal L, Lorquin J, D'Ortoli NA, Garcia N, Chaintreuil C, Masson-Boivin C, Dreyfus B, Giraud E (2000). Isolation and characterization of canthaxanthin biosynthesis genes from the photosynthetic bacterium Bradyrhizobium sp. strain ORS278. J. Bacteriol. 182: 3850-3853.
44. Hari RK, Patel TR, Martin AM (1994). An overview of pigment production in biological systems: functions, biosynthesis, and applications in food industry. Food Rev. Int. 10: 49-70.
45. Hempel J, Bohm H (1997). Betaxanthin pattern of hairy roots from Beta vulgaris var Lutea and its alteration by feeding of amino acids. Phytochem. 44: 847-852.
46. Im JS, Parkin KL, von Elve JH (1990). Endogenous polyphenoloxidase activity associated with the "Black ring" defect in canned beet (Beta vulgaris L) root slices. J. Food Sci. 55(4): 1042-1059.
47. Jones JD, Hohn TM, Leathers TD (2004). Genetically Modified Strains of Fusarium sporotrichioides for Production of Lycopene and b-Carotene. Society of Industrial Microbiology Annual Meeting, San Diego, USA, p. 91.
48. Kakegawa K, Suda J, Sugiyama M, Komamine A (1995). Regulation of anthocyanin biosynthesis in cell suspension cultures of Vitis in relation to cell division. Physiol. Plant. 94: 661-666.
49. Kanjilal PB, Singh RS (1995). Agronomic evaluation of annatto (Bixa orellana L.). J. Herbs Spices. Med. Plants 3: 13-17.
50. Kim SW, Seo WT, Park YH (1997). Enhanced production of β-carotene from Blakeslea trispora with span 20. Biotechnol. Lett. 19: 561-562.
51. Kino-Oka M, Tone S (1996). Extracellular production of pigment from red beet hairy roots accompanied by oxygen preservation. J. Chem. Eng. Jpn. 29(3): 488-493.
52. Koes REK, Quattrocchio F, Mol JNM (1994). The flavonoid biosynthetic pathway in plants: function and evolution. BioEssays. 16: 123-132.
53. Krishnamurthy KV, Siva R, Senthil TK (2002). Natural dye-yielding plants of Shervaroy Hills of Eastern Ghats. In Proceedings of National Seminar on the Conservation of the Eastern Ghats. Environment Protection Training and Research Institute, Hyderabad, pp. 151-153.
54. Leathers R, Davin C, Zrvd J (1992). Betalain producing cell cultures of Beta vulgaris L. (red beet). In Vitro Cell Dev. Biol. 28: 39-45.
55. Lichtenhaler HK (1987). Chlorophylls and carotenoids: pigments of photosynthetic biomembranes. Method. Enzymol. 148: 350-382.
56. Lorquin J, Molouba F, Dreyfus BL (1997). Identification of the carotenoid pigment canthaxanthin from photosynthetic Bradyrhizobium strains. Appl. Environ. Microbiol. 63: 1151-1154.
57. Martin MLG, Luo WJR, Hutchings J, Heredia FJ (2007). Measuring colour appearance of red wines Food Quality and Preference. 18: 862-871.
58. Mehta BJ, Salgado LM, Bejarano ER, Cerda-Olmedo E (1997). New mutants of Phycomyces blakesleeanus for β-carotene production, Appl. Environ. Microbiol. 63: 3657-3661.
59. Miller NJ, Sampson J, Candeias LP, Bramley PM, Rice-Evans CA (1996). Antioxidant activities of carotenes and xanthophylls. FEBS Lett. 384: 240-242.
60. Murillo FJ, Calderon IL, Lopez-Diaz I, Cerda-Olmedo E (1978). Carotene-superproducing strains of Phycomyces. Appl. Environ. Microbiol. 36: 639-642.
61. Nassau K, Bohren CF (1985). The Physics and Chemistry of Color. Am. J. Phys. 53: 1018.
62. Neal MC (1965). In gardens of Hawaii. Special Publication 50. Bernice P. Bishop Museum Press, Honolulu, HI, p. 924.
63. Negbi M (1999). Saffron cultivation: past, present and future prospects. In: Negbi M, Ed. Saffron Crocus sativus L. Amsterdam. Harwood Academic Publishers, pp. 1-19.
64. Newsome RL (1986). Food colors. Food Technol. 40: 49-56.
65. Norton RA (1997). Effect of carotenoids on aflatoxin B1 synthesis by Aspergillus flavus. Phytopathology. 87: 814-821.
66. Ootaki T, Yamazaki Y, Noshita T, Takahashi S (1996). Excess carotenoids disturb prospective cellto- cell recognition system in mating responses of Phycomyces blakesleanus. Mycoscience, 37: 427-435.
67. Paine JA, Shipton CA, Chaggar S, Howells RM, Kenedy MJ, Vernon G, Wright SY, Hindiliffe E, Adams JL, Silverstone AL, Drake R (2005). Improving the nutritional value of Golden Rice through pro-vitamin A content. Nat. Biotechnol. 23: 482-487.
68. Parajo JC, Vazquez M, Cruz JM (1997). Production of carotenoids by Xanthophyllomyces dendrorhous growing on enzymatic hydrolysates of prehydrolysed wood. Food Chem. 60: 347-355.
69. Park PK, Kim EY, Chu KH (2007). Chemical disruption of yeast cells for the isolation of carotenoid pigments. Separat Purific Technol. 53(2): 148-152.
70. Perez-Galvez A, Martin HD, Sies H, Stahl W (2003). Incorporation of carotenoids from paprika oleoresin into human chylomicrons. Br. J. Nutr. 89: 787-793.
71. Phillips LG, Cowan AK, Rose PD, Logie MRR (1995). Operation of the xanthophyll cycle in non stressed and stressed cells of Dunaliella salina Teod. in response to diurnal changes in incident irradiation: a correlation with intracellular β-carotene content. J. Plant Physiol. 146: 547-553.
72. Plamen M, Kiril M, Vasil S, Nikolina Y, Vasil K (2007). Colour stability improvement of strawberry beverage by fortification with polyphenolc copigments naturally occurring in rose petals. Innov. Food Sci. Emerge. Technol. 8: 318-321.
73. Prata-Emille RBA, Leandro S (2007). Fresh coffe husks as potential sources of anthocyanins. LWT-Food Sci Technol. 40: 1555-1560.
74. Quintanar-Hernandez JA, Loarca-Pina MGF, Gonzalez-de-Mejia E (1996). Efecto de los carotenoides presentes en chile verde (Capsicum annuum spp.) de mayor consumo contra toxicos en alimentos. Tecnología Alimentaria. 31: 15-21.
75. Raina BL, Agrawal SG, Bhatia AK, Gour GS (1996). Changes in pigments and volatiles of saffron (Crocus sativus L.) during processing and storage. J. Sci. Food Agric. 71: 27-32.
76. Ramirez-Cruz A, Llanderal-Cazares C, Racotta R (2008). Ovariole structure of the cochineal scale insect, Dactylopius coccus. J Insect Sci. 8: 5.
77. Roy S, Chatterjee S, Sen S K (2008). Biotechnological potential of Phaffia rhodozyma. J. Appl. Biosci. 5: 115-122.
78. Rudiger W, Schoch S (1988). Chlorophylls. Goodwin TW Ed. Plant Pigments. Academic Press, London, pp. 1-60.
79. Sacchettini JC, Poulter CD (1997). Creating isoprenoid diversity. Science, 277: 1788-1789.
80. Sakaki H, Nakanishi T, Satonaka KY, Miki W, Fujita T, Komemushi S (2000). Properties of a high-torularhodin mutant of Rhodotorula glutinis cultivated under oxidative stress. J. Biosci. Bioeng. 89: 203-205.
81. Sardaryan E, Zihlova H, Strnad R, Cermakova Z (2004). Arpink Red - Meet a New Natural Red Food Colorant of Microbial Origin. Pigments in Food, More than Colours., L. Dufosse, Universite de Bretagne Occidentale Publ., Quimper, France, pp. 207-208.
82. Shepherd D, Dasek J, Suzanne M, Carels C (1976). Production of zeaxanthin. US Patent, 3,951,743.
83. Simova ED, Frengova GI, Beshkova DM (2004). Synthesis of carotenoids by Rhodotorula rubra GED8 co-cultured with yogurt starter cultures in whey ultrafiltrates. J. Ind. Microbiol. Biotechnol. 31: 115-121.
84. Siva R, Krishnamurthy KV (2005). Genetic diversity studies on Bixa orellena Linn. using isozyme data. In Plant Taxonomy: Advances and Relevance. eds Pandey AK, Wen Jun, Dorga JVV. CBS Publishers, pp. 411-422.
85. Stahmann KP, Revuelta JL, Seulberger H (2000). Three biotechnical processes using Ashbya gossypii, Candida famata, or Bacillus subtilis compete with chemical riboflavin production. Appl. Microbiol. Biotechnol. 53: 509-516.
86. Stich E, Chaundry Y, Schnitter C (2002). Colour, you eat with your eyes. Int. Food Ingred. 1: 6-8.
87. Suvarnalatha G, Rajendran L, Ravishankar GA, Venkataraman LV (1994). Elicitation of anthocyanin production in cell cultures of carrot (Daucus carota L.) by using elicitors and abiotic stress. Biotechnol. Lett. 16: 1275-1280.
88. Taya M, Mine K, Kino-Oka M, Tone S, Ichi T (1992). Production and release of pigments by culture of transformed hairy root of red beet. J. Ferm. Bioeng. 73: 31-36.
89. Taylor-Mayne S (1996). Beta-carotene, carotenoids, and disease prevention in humans. FASEB J. 10: 609-701.
90. Tinoi J, Rakariyatham N, Deming RL (2005). Simplex optimization of carotenoid production by Rhodotorula glutinis using hydrolyzed mung bean waste flour as substrate. Process Biochem. 40: 2551-2557.
91. Tsimidou M, Tsatsaroni E (1993). Stability of saffron pigments in aqueous extracts. J. Food Sci. 58: 1073-1075.
92. Veigas JM, Narayan MS, Laxman PM, Neelwarne B (2007). Chemical nature, stability and bioefficacies of anthocyanins from fruit peel of Syzygium cumini Skeels. Food Chem. 105: 619-627.
93. Vernon-Carter EJ, Ponce-Palafox JT, Pedroza-Islas R (1996). Pigmentation of Pacific white shrimp Penaeus vannamei using Aztec marigold (Tagetes erecta) extracts as the carotenoid source. Arch. Lat. Nutr. 46: 243-246.
94. Vigueras AL, Portillo LM (2001). Usos del pigmento de la grana cochinilla. Llanderal C, Nieto Hernandez R. Produccion de Grana Cochinilla. Colegio de Postgraduados, Texcoco, Mexico, pp. 93-103.
95. Vinha CA, Hass U (1997). Qualitative and semiquantitative analysis of dried fruits and seasoning products of paprika using photoacoustic spectroscopy. J. Agric. Food Chem. 45: 1273-1277.
96. Vogelien DL, Hrazdina G, Reeves S, Dougall DK (1990). Phenotypic differences in anthocyanin accumulation among clonally related cultured cells of carrot. Plant Cell Tissue Organ. Cult. 22: 213-222.
97. Winterhalter P, Straubinger M (2000). Saffron-renewed interest in an ancient spice. Food Rev. Int. 16:39-59.
98. Wissgot U, Bortlik K (1996). Prospects for new food colorants. Trends Food Sci. Technol. 7: 298-302.
99. Wodicka VO (1996). Regulation of food: where have we been? Food Technol. 50: 106-109.
100. Xuabin N (1992). Research progresses on the saffron crocus (Crocus sativus). Zhongcaoyao, 23: 100-107.
101. Xue XH (1982). Cultivation of Crocus sativus. Chung Yao Tung Pao 7: 3-4.
102. Yamane YI, Higashida K, Nakashimada Y, Kakizono T, Nishio N (1997). Influence of oxygen and glucose on primary metabolism and astaxanthin production by Phaffia rhodozyma in batch and fed-batch cultures: kinetic and stoichiometric analysis. Appl. Environ. Microbiol. 63: 4471-4478.
103. Yuan JP, Gong XD, Chen F (1997). Separation and analysis of carotenoids and chlorophylls in Haematococcus lacustris by high-performance liquid chromatography photodiode array detection. J. Agric. Food Chem. 45: 1952-1956.
104. Zhang W, Seki M, Furusaki S (1997). Effect of temperature and its shift on growth and anthocyanin production in suspension cultures of strawberry cells. Plant Sci. 127: 207-214.
105. Zhong JJ, Seki T, Kinoshita SI, Yoshida T (1991). Effect of light irradiation on Anthocyanin production by suspended culture of Perilla frutescens. Biotechnol. Bioeng. 38: 653-658.
106. Zimmermann R, Qaiun M (2004). Potential health benefits of Golden Rice: a Philippne case study. Food Policy. 29: 147-168.
107. Zwayyed SK, Frazier GC, Dougall DK (1991). Growth and anthocyanin accumulation in carrot cell suspension cultures growing on fructose, glucose, or their mixtures. Biotechnol. Prog. 7: 288-290.