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Full Description
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.
Contents
Chapter 1 - Potential Microbial Pigments
Shareen Fatima Rizvi, Syed Khalida Izhar, Umme Habiba, Ananya Bajpai, and Roohi
Chapter 2 - Conventional and Alternative Microbial Sources of Food-Grade Pigments and Their Production Processes
Nuno R. da Silva, Bruna Basto, José A. Teixeira, Sara C. Silvério
Chapter 3 - Biotechnological Tools for Enhancing Microbial Pigment Production
Pedro Garcia Pereira Silva, Camila Ramão Contessa, Izabela Queiroz Silva, Natália Madruga Arrieira, Lucielen Oliveira Santos, Carlos André Veiga Burkert, and Janaina Fernandes de Medeiros Burkert
Chapter 4 - Application of Microbial Pigments in Food Industry
Susmita Ghosh, Tanmay Sarkar, and Runu Chakraborty
Chapter 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
Chapter 6 - Microbial Pigments as Flavour and Food Additives
Vineeta Singh, Rachna Singh, and Shalini Singh Visen
Chapter 7 - Microbial Pigments as Functional Food Ingredients
Lakha Salaipeth, Noraphat Hwanhlem, and Paripok Phitsuwan
Chapter 8 - Microbial Pigments in Foods
Naina Dwivedi and Sujeet Pratap Singh
Chapter 9 - Bacterial Pigments as Antimicrobial Agents
Aravind Madhavan, K.B. Arun, Reshmy R., Abhinand K, Bipin G. Nair, Raveendran Sindhu, Laya Liz Kuriakose, Mukesh Kumar Awasthi, Ashok Pandey, and Parameswaran Binod
Chapter 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., and Sunil S. More
Chapter 11 - Microbial Pigments as Antioxidants for Food and Beverage Industries
R. Poorniammal and S. Prabhu
Chapter 12 - Azaphilone Alkaloids as a Prospective Source of Microbial Pigments in the Food Industry
Lu-jie Liu and Zhi-long Wang
Chapter 13 - Anthocyanins: Yeast's Role in Natural Pigment Modification
C. Escott,. C. López, and A. Morat.
Chapter 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
Chapter 15 - Patents and Innovations in Food-Grade Microbial Pigments
Maria Nicoelle Pereira da Silva, Cledna Kalline dos Santos Duarte, Emanuelly Beatriz Tenório Sampaio, Aline Cavalcanti de Queiroz, Kelly Fernanda Seára da Silva, Magna Suzana Alexandre Moreira, Adeildo Junior de Oliveira, and Alysson Wagner Fernandes Duarte
Index
