Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative

Bishwambhar Mishra; Sunita Varjani; G. Karthikeya Srinivasa Varma

doi:10.1007/978-981-13-3263-0_13

Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative

Bishwambhar Mishra^*
, Sunita Varjani
, G. Karthikeya Srinivasa Varma

^*Corresponding author for this work

Research output: Chapters, Conference Papers, Creative and Literary Works › RGC 12 - Chapter in an edited book (Author) › peer-review

23 Citations (Scopus)

Abstract

Food industry is mainly dependent upon various colors to prepare the food items attractive and appealing to the consumers. Chemically synthesized food colorant used as the additives in foods causes the risk of toxicity and hazardous effects to the consumers. The application of biosynthesized natural colorant as food additives is quite safer, nontoxic, and nonhazardous in nature. Currently, the researchers have developed the value-added products like microbial pigments by utilizing various agro-industrial waste products through the fermentation processes. This can make the whole process cost-effective and environmental friendly. The current chapter describes the utilization of cheaply available agro-industrial residues for the production of microbial pigment which can be explored further for its application in the food Industries. In this chapter, the attention of researchers, academicians, and the food industry professionals have drawn to the stimulating findings in the research field of microbial pigments considering various basic approaches in the related topic like microbial source of pigments, strain improvements, fermentative production, metabolic engineering, and future aspects. © 2019, Springer Nature Singapore Pte Ltd.

Original language	English
Title of host publication	Green Bio-processes
Subtitle of host publication	Enzymes in Industrial Food Processing
Editors	Binod Parameswaran, Sunita Varjani, Sindhu Raveendran
Publisher	Springer Singapore
Chapter	13
Pages	245-265
Number of pages	21
ISBN (Electronic)	978-981-13-3263-0
ISBN (Print)	978-981-13-3262-3
DOIs	https://doi.org/10.1007/978-981-13-3263-0_13
Publication status	Published - 2019
Externally published	Yes

Publication series

Name	Energy, Environment, and Sustainability
ISSN (Print)	2522-8366
ISSN (Electronic)	2522-8374

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 9 Industry, Innovation, and Infrastructure

Research Keywords

Agro-industrial waste
Eco-friendly
Fermentation
Food colorant
Microbial pigments

Access Output

10.1007/978-981-13-3263-0_13

Other Access Options

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Permanent Link

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Mishra, B., Varjani, S., & Karthikeya Srinivasa Varma, G. (2019). Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative. In B. Parameswaran, S. Varjani, & S. Raveendran (Eds.), Green Bio-processes: Enzymes in Industrial Food Processing (pp. 245-265). (Energy, Environment, and Sustainability). Springer Singapore. https://doi.org/10.1007/978-981-13-3263-0_13

Mishra, Bishwambhar ; Varjani, Sunita ; Karthikeya Srinivasa Varma, G. / Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments : An Eco-Friendly Alternative. Green Bio-processes: Enzymes in Industrial Food Processing. editor / Binod Parameswaran ; Sunita Varjani ; Sindhu Raveendran. Springer Singapore, 2019. pp. 245-265 (Energy, Environment, and Sustainability).

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abstract = "Food industry is mainly dependent upon various colors to prepare the food items attractive and appealing to the consumers. Chemically synthesized food colorant used as the additives in foods causes the risk of toxicity and hazardous effects to the consumers. The application of biosynthesized natural colorant as food additives is quite safer, nontoxic, and nonhazardous in nature. Currently, the researchers have developed the value-added products like microbial pigments by utilizing various agro-industrial waste products through the fermentation processes. This can make the whole process cost-effective and environmental friendly. The current chapter describes the utilization of cheaply available agro-industrial residues for the production of microbial pigment which can be explored further for its application in the food Industries. In this chapter, the attention of researchers, academicians, and the food industry professionals have drawn to the stimulating findings in the research field of microbial pigments considering various basic approaches in the related topic like microbial source of pigments, strain improvements, fermentative production, metabolic engineering, and future aspects. {\textcopyright} 2019, Springer Nature Singapore Pte Ltd.",

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Mishra, B, Varjani, S & Karthikeya Srinivasa Varma, G 2019, Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative. in B Parameswaran, S Varjani & S Raveendran (eds), Green Bio-processes: Enzymes in Industrial Food Processing. Energy, Environment, and Sustainability, Springer Singapore, pp. 245-265. https://doi.org/10.1007/978-981-13-3263-0_13

Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative. / Mishra, Bishwambhar; Varjani, Sunita; Karthikeya Srinivasa Varma, G.
Green Bio-processes: Enzymes in Industrial Food Processing. ed. / Binod Parameswaran; Sunita Varjani; Sindhu Raveendran. Springer Singapore, 2019. p. 245-265 (Energy, Environment, and Sustainability).

Research output: Chapters, Conference Papers, Creative and Literary Works › RGC 12 - Chapter in an edited book (Author) › peer-review

TY - CHAP

T1 - Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments

T2 - An Eco-Friendly Alternative

AU - Mishra, Bishwambhar

AU - Varjani, Sunita

AU - Karthikeya Srinivasa Varma, G.

PY - 2019

Y1 - 2019

N2 - Food industry is mainly dependent upon various colors to prepare the food items attractive and appealing to the consumers. Chemically synthesized food colorant used as the additives in foods causes the risk of toxicity and hazardous effects to the consumers. The application of biosynthesized natural colorant as food additives is quite safer, nontoxic, and nonhazardous in nature. Currently, the researchers have developed the value-added products like microbial pigments by utilizing various agro-industrial waste products through the fermentation processes. This can make the whole process cost-effective and environmental friendly. The current chapter describes the utilization of cheaply available agro-industrial residues for the production of microbial pigment which can be explored further for its application in the food Industries. In this chapter, the attention of researchers, academicians, and the food industry professionals have drawn to the stimulating findings in the research field of microbial pigments considering various basic approaches in the related topic like microbial source of pigments, strain improvements, fermentative production, metabolic engineering, and future aspects. © 2019, Springer Nature Singapore Pte Ltd.

AB - Food industry is mainly dependent upon various colors to prepare the food items attractive and appealing to the consumers. Chemically synthesized food colorant used as the additives in foods causes the risk of toxicity and hazardous effects to the consumers. The application of biosynthesized natural colorant as food additives is quite safer, nontoxic, and nonhazardous in nature. Currently, the researchers have developed the value-added products like microbial pigments by utilizing various agro-industrial waste products through the fermentation processes. This can make the whole process cost-effective and environmental friendly. The current chapter describes the utilization of cheaply available agro-industrial residues for the production of microbial pigment which can be explored further for its application in the food Industries. In this chapter, the attention of researchers, academicians, and the food industry professionals have drawn to the stimulating findings in the research field of microbial pigments considering various basic approaches in the related topic like microbial source of pigments, strain improvements, fermentative production, metabolic engineering, and future aspects. © 2019, Springer Nature Singapore Pte Ltd.

KW - Agro-industrial waste

KW - Eco-friendly

KW - Fermentation

KW - Food colorant

KW - Microbial pigments

UR - https://www.scopus.com/pages/publications/85087828806

UR - https://www.scopus.com/pages/publications/85087828806#tab=impact

U2 - 10.1007/978-981-13-3263-0_13

DO - 10.1007/978-981-13-3263-0_13

M3 - RGC 12 - Chapter in an edited book (Author)

SN - 978-981-13-3262-3

T3 - Energy, Environment, and Sustainability

SP - 245

EP - 265

BT - Green Bio-processes

A2 - Parameswaran, Binod

A2 - Varjani, Sunita

A2 - Raveendran, Sindhu

PB - Springer Singapore

ER -

Mishra B, Varjani S, Karthikeya Srinivasa Varma G. Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative. In Parameswaran B, Varjani S, Raveendran S, editors, Green Bio-processes: Enzymes in Industrial Food Processing. Springer Singapore. 2019. p. 245-265. (Energy, Environment, and Sustainability). Epub 2018 Nov 4. doi: 10.1007/978-981-13-3263-0_13

Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative

Abstract

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UN SDGs

Research Keywords

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