1st Edition
Microbial Pigments Applications in Food and Beverage Industry
Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects.
Key features
- Explores the various microbial pigments and their sources
- Reviews the pigment isolation, production, and processing techniques
- Discusses the potential application of pigments across a range of products in the food and beverage industry
- Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products
The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.
1 Potential Microbial Pigments
Shareen Fatima Rizvi, Syed Khalida Izhar, Umme Habiba, Ananya Bajpai, and Roohi
2 Conventional and Alternative Microbial Sources of Food-Grade Pigments and Their Production Processes
Nuno R. da Silva, Bruna Basto, Jose A. Teixeira, and Sara C. Silverio
3 Biotechnological Tools for Enhancing Microbial Pigment Production
Pedro Garcia Pereira Silva, Camila Ramao Contessa, Izabela Queiroz Silva, Natalia Madruga Arrieira, Lucielen Oliveira Santos, Carlos Andre Veiga Burkert, and Janaina Fernandes de Medeiros Burkert
4 Application of Microbial Pigments in the Food Industry
Susmita Ghosh, Tanmay Sarkar, and Runu Chakraborty
5 Microbial Pigments: Applications in Beverage Industry
Ajay Nair, Archana S. Rao, Sameeksha K. Ghat, Lidia A., Veena S M, Vidya A. S., and Sunil S. More
6 Microbial Pigments as Flavour and Food Additives
Vineeta Singh, Rachana Singh, and Shalini Singh Vis
7 Microbial Pigments as Functional Food Ingredients
Lakha Salaipeth, Noraphat Hwanhlem, and Paripok Phitsuwan
8 Microbial Pigments in Foods
Naina Dwivedi and Sujeet Pratap Singh
9 Bacterial Pigments as Antimicrobial Agents
Aravind Madhavan, K. B. Arun, Reshmy R., Abhinand K., Arjun M Menon, Bipin G. Nair, Raveendran Sindhu, Laya Liz Kuriakose, Mukesh Kumar Awasthi, Ashok Pandey, and Parameswaran Binod
10 Development of Novel Food-Grade Pigments
Archana S. Rao, Ajay Nair, Hima A. Salu, Pooja K.R., Meghana C.A., Nagachandra Reddy, Veena S. M., Vidya A. S., Sunil S. More
11 Microbial Pigments as Antioxidants in the Food and Beverage Industries
R. Poorniammal and S. Prabhu
12 Azaphilone Alkaloids as a Prospective Source of Microbial Pigments in the Food Industry
Lu-jie Liu and Zhi-long Wang
13 Anthocyanins: Yeast’s Role in Natural Pigment Modification
C. Escott, C. Lopez, and A. Morata
14 Food Colours: Toxicology and Food Safety
Vanga Sri Varsha, Tanmayi Boreda, Adithi Reddi Kamana, Sanjana Reddy Pailla, Yashasvi Kambhampati, Gourav T, Ashoutosh Panday, Sanjeeb Kumar Mandal, and Bishwambhar Mishra
15 Patents and Innovations in Food-Grade Microbial Pigments
Maria Nicolle Pereira da Silva, Cledna Kaline dos Santos Duarte, Emanuelly Beatriz Tenorio Sampaio, Aline Cavalcanti de Queiroz, Kelly Fernanda Seara da Silva, Magna Suzana Alexandre Moreira, Adeildo Junior de Oliveira, and Alysson Wagner Fernandes Duarte
Biography
Dr. Mohammed Kuddus is a Professor and Head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He completed his PhD in Biochemistry and Enzyme Biotechnology from Sam Higginbottom University of Agriculture, Technology & Sciences (SHUATS), Allahabad, India. He has more than 80 research publications, 10 books, 22 book chapters, 9 research grants, and a patent to his credit.
Dr. Poonam Singh is an Assistant Professor at the Department of Molecular and Cellular Engineering, Jacob School of Bioengineering & Biotechnology, Sam Higginbottom University of Agriculture, Technology & Sciences, Allahabad, India. She has over ten years of research experience and 23 research publications in National and International journals.
Dr. Sindhu Raveendra is a Professor at the Department of Food Technology, TKM Institute of Technology, Kerala, India. She completed her PhD from the School of Biosciences, Mahatma Gandhi University, Kottayam, India. She has over 300 research communications to her credit. She also has 23 bacterial sequences submissions to NCBI.
Dr. Rachana Singh is an Assistant Professor at the Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow, India. She completed her PhD in Plant Molecular Virology from the National Botanical Research Institute, Lucknow. She has published around 30 research papers, 14 book chapters and two books.
