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.
Edited by:
Mohammed Kuddus,
Poonam Singh,
Sindhu Raveendran,
Rachana Singh
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions:
Height: 254mm,
Width: 178mm,
Weight: 675g
ISBN: 9781032392639
ISBN 10: 1032392630
Pages: 258
Publication Date: 08 March 2024
Audience:
College/higher education
,
Professional and scholarly
,
Primary
,
Undergraduate
Format: Hardback
Publisher's Status: Active
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
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.
