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Microalgae-Derived Pigments for the Food Industry.
Han Sun1,2,3, Yuxin Wang4, Yongjin He5
1Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
Marine Drugs
|February 24, 2023
Summary
Microalgae are a valuable source of natural food pigments like chlorophylls, carotenoids, and phycobiliproteins. This review explores their characteristics, applications, and production for the food industry.
Area of Science:
- Food Science
- Biotechnology
- Phycology
Background:
- Growing consumer demand for natural food colorants over synthetic alternatives.
- Microalgae are significant producers of commercial pigments such as chlorophylls, carotenoids, and phycobiliproteins.
- These pigments offer unique colors, molecular structures, physiological activities, and health benefits.
Purpose of the Study:
- To review and standardize commercial production of microalgal pigments.
- To analyze characteristics, applications, and stability of chlorophylls, carotenoids, and phycobiliproteins.
- To explore potential food commodities, cultivation strategies, and downstream processing.
Main Methods:
- Literature review of recent updates on microalgal pigment production.
- Analysis of cultivation strategies, metabolic and genomic designs for high productivity.
- Discussion of technical bottlenecks in downstream processing for stability and bioaccessibility.
Main Results:
- Microalgae-derived pigments (chlorophylls, carotenoids, phycobiliproteins) are viable natural colorants, nutraceuticals, and antioxidants.
- Various cultivation and genetic strategies enhance pigment productivity.
- Downstream processing challenges impact pigment stability and bioaccessibility.
Conclusions:
- Microalgal pigments show significant potential in the food industry due to nutritional value and cost-effectiveness.
- Production strategies range from lab-scale to industrial application.
- Market value is influenced by production costs and technological advancements.
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