Cover -- Half Title -- Title -- Copyright -- Contents -- Preface -- Editors -- Contributors -- 1 Potential Microbial Pigments -- 1.1 Introduction -- 1.2 Pigments from Microbes -- 1.2.1 Violacein -- 1.2.2 Melanin -- 1.2.3 Biological Properties and Applications of Melanin -- 1.2.4 Phycobiliproteins -- 1.2.5 Anthraquinones -- 1.2.6 Carotenoids -- 1.2.7 Flavins -- 1.2.8 Azaphilones -- 1.2.9 Monascin -- 1.2.10 Quinine -- 1.3 Conclusion -- References -- 2 Conventional and Alternative Microbial Sources of Food-Grade Pigments and Their Production Processes -- 2.1 Introduction -- 2.1.1 Carotenoids -- 2.1.2 Anthocyanins -- 2.1.3 Chlorophylls -- 2.1.4 Betalains -- 2.2 Microbial Sources of Natural Food-Grade Pigments -- 2.2.1 Carotenoids -- 2.2.2 Anthocyanins -- 2.2.3 Chlorophylls -- 2.2.4 Betalains -- 2.3 Production of Microbial Natural Food-Grade Pigments -- 2.3.1 Carotenoids -- 2.3.2 Anthocyanins -- 2.3.3 Chlorophylls -- 2.3.4 Betalains -- 2.4 Conclusion and Future Perspectives -- References -- 3 Biotechnological Tools for Enhancing Microbial Pigment Production -- 3.1 Introduction -- 3.2 Microbial Sources of Natural Pigments -- 3.3 Tools for Enhancing Pigment Production by Different Microorganisms -- 3.3.1 Bacteria -- 3.3.2 Filamentous Fungi -- 3.3.3 Yeasts -- 3.3.4 Microalgae and Cyanobacteria -- 3.4 Challenges to the Industrial Role of Microbial Pigments -- 3.5 Conclusion and Prospects -- References -- 4 Application of Microbial Pigments in the Food Industry -- 4.1 Introduction -- 4.2 Shades of Microbial Pigments -- 4.2.1 Pigments from Bacteria -- 4.2.2 Pigments from Microalgae -- 4.2.3 Pigments from Yeast and Filamentous Fungi -- 4.2.4 Pigments from Actinomycetes -- 4.3 Classes of Microbial Pigments -- 4.3.1 ß-Carotene -- 4.3.2 Torulene and Torularhodin -- 4.3.3 Astaxanthin -- 4.3.4 Lycopene -- 4.3.5 Violacein -- 4.3.6 Riboflavin.

4.3.7 Phycobiliproteins -- 4.3.8 Pyocyanins and Pyoverdines -- 4.3.9 Canthaxanthin -- 4.3.10 Scytonemin -- 4.3.11 Phycocyanin -- 4.3.12 Prodigiosin -- 4.3.13 Melanin -- 4.3.14 Indigoidine -- 4.3.15 Rhodopsins -- 4.3.16 Staphyloxanthin -- 4.3.17 Zeaxanthin -- 4.4 Health-Promoting Actions -- 4.4.1 Antioxidant Activity -- 4.4.2 Immuno-Modulation -- 4.4.3 Anti-Inflammatory Activity -- 4.4.4 Anticancer Activity -- 4.4.5 Antimicrobial Activity -- 4.4.6 Antiviral Activity -- 4.5 Role in Food Industries -- 4.6 Applications in Bakery, Dairy Products, and Packaged Foods -- 4.7 Challenges Associated with the Application of Microbial Pigments -- 4.8 Conclusion -- References -- 5 Microbial Pigments: Applications in Beverage Industry -- 5.1 Introduction: Colour Additives-A Historical Epiphany -- 5.2 Chemical Pigments -- 5.3 Natural Pigments in the Beverage Industry -- 5.4 Microbial Sources for Colourants -- 5.4.1 Carotenoids -- 5.4.2 Prodigiosin -- 5.5 Monascus -- 5.6 Additional Benefits of Microbial Pigments -- 5.6.1 Antioxidant Activity -- 5.6.2 Anticancer Activity -- 5.6.3 Antimicrobial Activity -- 5.6.4 Anti-Inflammatory Activity -- 5.6.5 Flavouring Agent -- 5.7 Advantages and Challenges of Using Microbial Pigments -- 5.8 Pigment Gene Clusters -- 5.9 Industrialisation of Microbial Pigments -- 5.10 Conclusion -- References -- 6 Microbial Pigments as Flavour and Food Additives -- 6.1 Introduction -- 6.2 The Global Market for Food Additives -- 6.3 Food Additives as Food Preservatives -- 6.4 Food Additives as Food Flavourings -- 6.4.1 Lactones -- 6.4.2 Pyrazines -- 6.4.3 Terpenes and Terpenoids -- 6.4.4 Esters -- 6.5 Flavour Production by Biotransformation -- 6.5.1 The Role of Enzymes in Flavour Production -- 6.5.2 Pigment-Producing Microbes -- 6.5.3 Applications of Microbial Pigments -- 6.6 Microbial Pigment Production Techniques.

6.7 Enhancing Microbial Pigment Production -- 6.7.1 Media Optimization -- 6.7.2 Strain Improvement -- 6.8 Challenges in Microbial Pigment as Food -- 6.9 Pathogenicity of Pigmented Microbes -- 6.10 Future Aspects -- References -- 7 Microbial Pigments as Functional Food Ingredients -- 7.1 Introduction -- 7.2 Common Food-Grade Pigments Used in Industry -- 7.2.1 Anthocyanins -- 7.2.2 Betalains -- 7.2.3 Carotenoids -- 7.2.4 Chlorophylls -- 7.2.5 Violacein -- 7.2.6 Phycocyanin -- 7.2.7 Riboflavin -- 7.3 Factors Affecting Microbial Pigment Production -- 7.3.1 Substrate -- 7.3.2 pH -- 7.3.3 Temperature -- 7.3.4 Nutrient Availability -- 7.3.5 Oxygen Availability -- 7.3.6 Light -- 7.4 Pigment Synthesis Pathways -- 7.4.1 Carotenoid Synthesis -- 7.4.2 Anthocyanin Synthesis -- 7.4.3 Betalain Synthesis -- 7.4.4 Violacein Synthesis -- 7.4.5 Chlorophyll Synthesis -- 7.4.6 Phycocyanin Synthesis -- 7.4.7 Riboflavin Synthesis -- 7.5 The Benefits of Employing Microbial Pigments as Food-Grade Coloring Agents -- 7.5.1 Antioxidants -- 7.5.2 Antimicrobials -- 7.5.3 Anticancer Compounds -- 7.5.4 Immuno-Regulatory Compounds -- 7.5.5 Anti-Inflammatory Compounds -- References -- 8 Microbial Pigments in Foods -- 8.1 Introduction -- 8.1.1 History -- 8.1.2 Present Scenario -- 8.2 Microbial Pigments Used as Food-Grade Colourants -- 8.2.1 Riboflavin -- 8.2.2 Beta-Carotene -- 8.2.3 Canthaxanthin -- 8.2.4 Prodigiosin -- 8.2.5 Phycocyanin -- 8.2.6 Melanin -- 8.2.7 Violacein -- 8.2.8 Astaxanthin -- 8.2.9 Lycopene -- 8.2.10 Arpink Red -- 8.2.11 Ankaflavin -- 8.3 Microbial Pigments in Fruit-Based Spreads -- 8.4 Significance of Using Microbial Pigments in Food -- 8.4.1 Biological Significance -- 8.4.2 Industrial Significance -- 8.5 Bioactivities of Microbial Pigments -- 8.5.1 Antioxidant Activity -- 8.5.2 Anticancer Property -- 8.5.3 Antimicrobial Activity.

8.5.4 Anti-Inflammatory and Anti-Allergic Activity -- 8.6 Other Possible Applications and Conclusion -- References -- 9 Bacterial Pigments as Antimicrobial Agents -- 9.1 Introduction -- 9.2 Prodigiosin and Violacein -- 9.3 Pyocyanin -- 9.4 Pyoverdine -- 9.5 Rhodopsin -- 9.6 Indigoidine -- 9.7 Carotenoids -- 9.8 Conclusion -- References -- 10 Development of Novel Food-Grade Pigments -- 10.1 Introduction -- 10.2 Microorganisms Producing Pigments -- 10.2.1 Bacteria -- 10.2.2 Molds -- 10.2.3 Yeast -- 10.2.4 Algae -- 10.3 Microbial Pigments-Production Technologies -- 10.3.1 Strain Development by Mutation -- 10.3.2 Fermentation -- 10.3.3 CRISPR/Cas9 -- 10.3.4 Genetic Engineering -- 10.3.5 Metabolic Engineering -- 10.3.6 Protein Engineering -- 10.3.7 Immobilization -- 10.3.8 Heterologous Biosynthesis -- 10.4 Challenges Associated with Using Microbial Food Pigments -- 10.5 Conclusion -- References -- 11 Microbial Pigments as Antioxidants in the Food and Beverage Industries -- 11.1 Introduction -- 11.2 Free Radicals and Antioxidants -- 11.3 Market Demand for Microbial Antioxidants -- 11.4 Microbial Pigments -- 11.4.1 Major Microbial Pigments as Antioxidants -- 11.4.2 Prodigiosin -- 11.4.3 Melanin -- 11.4.4 Violacein -- 11.4.5 Pyocyanin -- 11.4.6 Monascus Pigments -- 11.4.7 Azaphilone -- 11.4.8 Phycocyanin and Phycoerythrin -- 11.5 Microbial Pigments as Antioxidants -- 11.5.1 Bacterial Pigments as Antioxidants -- 11.5.2 Fungal Pigments as Antioxidants -- 11.5.3 Algal Pigments as Antioxidants -- 11.6 Microbial Pigments as Antioxidants in Foods and Beverages -- 11.7 Conclusion and Future Perspectives -- References -- 12 Azaphilone Alkaloids as a Prospective Source of Microbial Pigments in the Food Industry -- 12.1 Introduction -- 12.2 Biosynthesis of the Azaphilone Structure -- 12.3 Traditional Monascus Pigments -- 12.3.1 Biosynthesis of Monascus Azaphilone.

12.3.2 Derivation of Monascus Pigments by Amination -- 12.3.3 Characteristics of Monascus Pigment Derivates -- 12.4 Characteristic Structures of Natural Azaphilones -- 12.5 Alternative Sources of Natural Microbial Pigments -- 12.5.1 Talaromyces -- 12.5.2 Penicillium -- 12.6 Conclusion -- References -- 13 Anthocyanins: Yeast's Role in Natural Pigment Modification -- 13.1 Introduction: Source and Structure of Anthocyanin -- 13.2 Effect of Yeast on Anthocyanin Modification -- 13.3 Stabilization of Anthocyanins -- 13.4 Use of New Technologies in Winemaking and How They Affect Anthocyanins -- 13.5 Anthocyanin Applications in the Beverage Industry -- 13.6 Conclusion -- References -- 14 Food Colours: Toxicology and Food Safety -- 14.1 Introduction -- 14.1.1 Early Regulations -- 14.2 Purpose of Food Colours -- 14.3 Permitted Colours -- 14.3.1 Types of Food Colours -- 14.3.2 Food Colours Can Be Natural or Synthetic -- 14.4 Toxic Effects on Health -- 14.5 Concerns with Food Colourant Additives -- 14.6 Food Colour Substituents -- 14.6.1 Source: Plants -- 14.6.2 Source: Microbes -- 14.7 Guidelines of Different Agencies -- 14.7.1 India-Food Safety and Standards Authority of India -- 14.7.2 United States-Food and Drug Administration -- 14.7.3 European Union-European Food Safety Authority -- 14.7.4 Mexico -- 14.7.5 China-National Food Safety Standard-Standard for the Use of Food Additives -- 14.7.6 Japan-External Trade Organization of Japan -- 14.8 Conclusion -- References -- 15 Patents and Innovations in Food-Grade Microbial Pigments -- 15.1 Introduction -- 15.2 Methodology -- 15.3 Findings -- 15.3.1 Characterization and Geographical Distribution of the Selected Patents -- 15.3.2 Distribution of the Selected Patents by Inventor -- 15.3.3 Descriptive Analysis of the Pigments of Microbial Origin with Potential for the Food Industry Described in the Selected Patents.

15.3.4 Pigment Production by Bacterial Genera with Potential in the Food Industry.