| Review |
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Natural hydroxyanthraquinoid pigments as potent food grade colorants: an overview |
| Yanis CAROa,b, Linda ANAMALEa,b, Mireille FOUILLAUDa,b, Philippe LAURENTb,c, Thomas PETITb,c, Laurent DUFOSSEab |
a Département Agroalimentaire, ESIROI, Université de La Réunion, Sainte-Clotilde, Ile de la Réunion, France;
b LCSNSA, Faculté des Sciences et des Technologies, Université de La Réunion, Sainte-Clotilde, Ile de la Réunion, France;
c Département Génie Biologique, IUT, Université de La Réunion, Saint-Pierre, Ile de la Réunion, France |
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Abstract Natural pigments and colorants are widely used in the world in many industries such as textile dying, food processing or cosmetic manufacturing. Among the natural products of interest are various compounds belonging to carotenoids, anthocyanins, chlorophylls, melanins, betalains… The review emphasizes pigments with anthraquinoid skeleton and gives an overview on hydroxyanthraquinoids described in Nature, the first one ever published. Trends in consumption, production and regulation of natural food grade colorants are given, in the current global market. The second part focuses on the description of the chemical structures of the main anthraquinoid colouring compounds, their properties and their biosynthetic pathways. Main natural sources of such pigments are summarized, followed by discussion about toxicity and carcinogenicity observed in some cases. As a conclusion, current industrial applications of natural hydroxyanthraquinoids are described with two examples, carminic acid from an insect and Arpink redTM from a filamentous fungus.
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| Keywords
anthraquinone
hydroxyanthraquinone
natural colorant
food colorant
microbial pigment
biotechnology
mycotoxin contamination
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Issue Date: 11 February 2018
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