FOOD-RELATED MICROBIAL PIGMENTS: CURRENT ISSUES AND FUTURE PROSPECTS
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It's difficult to create new food colours because of the necessity for colourants that don't alter the taste, safety, or nutritional content of the food, while also having as little of an effect on the price as possible. Furthermore, natural rather than synthetic food colourants are recommended. Natural colourants like carotenoids and anthocyanins are already produced by microorganisms and used in industry. Microorganisms can be used to manufacture food colouring at low cost and in large quantities. This article discusses the role of colour in the food industry, the benefits of employing microbial pigments as food colourants over those derived from other natural sources, and the necessity of making the switch from synthetic to natural food colours. We also examine the chemical classification of the many microbially produced food colourants now in use and provide a brief summary of those colourants. Finally, we cover the obstacles in the way of the use and development of microbial pigments fit for use in food and how to overcome them through the application of cutting-edge techniques such as metabolic engineering and nanotechnology.
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