Türk Bilimsel Derlemeler Dergisi

Yazarlar: P. ERDAL, G. ÖKMEN

Konular:-

Anahtar Kelimeler:Microbial pigment,Food

Özet: Pigments are chemical compounds that absorb light in the wavelength range of the visible region. Pigments can be classified by theirorigin as natural, synthetic, or inorganic. The most commonly used food grade pigments are chemical compounds containing nitrite and nitratesalts. These synthetic compounds have been reported to have carcinogenic and teratogenic effects. This has been one solid of the major reasonsfor the increased interest in producing pigments from biological origin like plants and microorganisms. Natural pigments are produced byliving organisms such as plants, animals, fungi, and microorganisms. Synthetic pigments are obtained from laboratories. Natural and syntheticpigments are organic compounds. Inorganic pigments can be found in nature or reproduced by synthesis. Natural and synthetic pigments areused in medicines, foods, clothes, furniture, cosmetics, and in other products. As colorant substances, natural pigments are very important. Ithas been clearly reported that pigments in natural products have antioxidant, antimicrobial and antimutagenic activities. This review providesan basic information to microbial pigments used in foods.

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