Torres Fábio Aurélio Esteves, Zaccarim Bruna Regina, de Lencastre Novaes Letícia Celia, Jozala Angela Faustino, Dos Santos Carolina Alves, Teixeira Maria Francisca Simas, Santos-Ebinuma Valéria Carvalho
Department of Bioprocess and Biotechnology, School of Pharmaceutical Sciences, UNESP-Universidade Estadual Paulista, Rodovia Araraquara - Jaú Km 1, Araraquara, SP, 14801-902, Brazil.
Institute of Biotechnology, RWTH Aachen University, Worringerweg 3, 52074, Aachen, Germany.
Appl Microbiol Biotechnol. 2016 Mar;100(6):2511-21. doi: 10.1007/s00253-015-7274-x. Epub 2016 Jan 18.
In the last years, there is a trend towards the replacement of synthetic colorants by natural ones, mainly due to the increase of consumer demand for natural products. The natural colorants are used to enhance the appearance of pharmaceutical products, food, and different materials, making them preferable or attractive. This review intends to provide and describe a comprehensive overview of the history of colorants, from prehistory to modern time, of their market and their applications, as well as of the most important aspects of the fermentation process to obtain natural colorants. Focus is given to colorants produced by filamentous fungal species, aiming to demonstrate the importance of these microorganisms and biocompounds, highlighting the production performance to get high yields and the aspects of conclusion that should be taken into consideration in future studies about natural colorants.
在过去几年中，存在一种用天然色素替代合成色素的趋势，这主要是由于消费者对天然产品的需求增加。天然色素用于提升药品、食品和不同材料的外观，使其更具吸引力。本综述旨在全面介绍色素的历史，从史前到现代，包括其市场和应用，以及获取天然色素发酵过程的最重要方面。重点关注丝状真菌产生的色素，旨在证明这些微生物和生物化合物的重要性，突出获得高产率的生产性能以及未来天然色素研究中应考虑的结论方面。
