Mikrobiyal Pigmentlerin Gıdalarda Renklendirici Olarak Kullanılması

Abstract

Günümüzde tüketicilerin sentetik gıda boyaları ile ilgili olumsuz düşüncelerinin yaygınlaşması doğal kaynaklardan elde edilen renklendiricilere olan talebi artırmıştır. Doğal kaynaklı renklendiriciler bitki, hayvan ve mikroorganizmalardan elde edilmektedir ve biyorenklendirici olarak ifade edilmektedir. Bunlardan mikroorganizmalardan elde edilen pigmentler, sağlık üzerine yararlı etkileri ve üretimdeki çeşitli avantajları sebebiyle tercih edilmektedir. Çeşitli mikroorganizmalar (Monascus, Flavobacterium, Bacillus, Paracoccus, Streptomyces, Penicillium, Rhodotarula, Brevibacterium vb. mikroorganizmaların çeşitli türleri) pigment üretme yeteneğine sahiptir; β-karoten, arpink red, riboflavin, monascus pigmenti, prodigiosin ve likopen başlıca üretilen pigmentlerdir. Mikrobiyal pigmentlerin, kolay ekstrakte edilebilmeleri, üretim maliyetlerinin düşük olması, hammadde sorunu olmaması, çevre dostu olmaları gibi çeşitli avantajları mevcuttur. Bununla birlikte bazı mikrobiyal pigmentlerin suda çözünmemesi, farklı pH koşulları altında renk değişiklikleri göstermeleri, tat değişikliğine yol açmaları, daha sınırlı renk yelpazelerinin olması gibi dezavantajları da vardır. Bu derleme mikroorganizmaların gıdalarda kullanılan renk pigmentleri ile ilgili temel bilgileri sunmaktadır.

Keywords

• Mikrobiyal pigment
• gıda
• biyorenklendirici
• mikroorganizmalar

Use of Microbial Pigments as Colorants in Foods

Abstract

Today, the widespread negative opinions of consumers about synthetic food colorings have increased the demand for colorants derived from natural sources. Naturally derived colorants are obtained from plants, animals, and microorganisms and are referred to as biorecolorants. Among these, pigments obtained from microorganisms are preferred because of their beneficial effects on health and various advantages in production. Various microorganisms (Monascus, Flavobacterium, Bacillus, Paracoccus, Streptomyces, Penicillium, Rhodotarula, Brevibacterium, etc.) are capable of producing pigments; β-carotene, arpink red, riboflavin, monascus pigment, prodigiosin, and lycopene are the main pigments produced. Microbial pigments have various advantages such as easy extraction, low production costs, no raw material problems and environmental friendliness. However, some microbial pigments also have disadvantages, such as being insoluble in water, showing color changes under different pH conditions, causing taste changes, and having a more limited color range. This review provides basic information about the color pigments of microorganisms used in foods.

Keywords

• Microbial pigment
• food
• biocolors
• microorganisms

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