The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800 Kgs, Lyngby, Denmark.
The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800 Kgs, Lyngby, Denmark.
Curr Opin Chem Biol. 2024 Aug;81:102477. doi: 10.1016/j.cbpa.2024.102477. Epub 2024 Jun 14.
Food colorants are frequently added to processed foods since color is an important tool in the marketing of food products, influencing consumer perceptions, preferences, and purchasing behavior. While synthetic dyes currently dominate the food colorant market, consumer concern regarding their safety and sustainability is driving a demand for their replacement with naturally derived alternatives. However, natural colorants are costly compared to their synthetic counterparts as the pigment content in the native sources is usually very low and extraction can be challenging. Recent advances in the engineering of microbial metabolism have sparked interest in the development of cell factories capable of producing natural colorants from renewable resources. This review summarizes major developments within metabolic engineering for the production of nature-identical food colorants by fermentation. Additionally, it highlights common applications, formulations, and physicochemical characteristics of prevalent pigment classes. Lastly, it outlines a workflow for accelerating the optimization of cell factories for the production or derivatization of nature-identical food colorants.
食品着色剂经常被添加到加工食品中，因为颜色是食品产品营销的重要工具，影响消费者的认知、偏好和购买行为。虽然合成染料目前占据着食品着色剂市场，但消费者对其安全性和可持续性的担忧促使人们要求用天然衍生替代品来替代它们。然而，与合成染料相比，天然着色剂的成本更高，因为其天然来源中的色素含量通常非常低，而且提取可能具有挑战性。微生物代谢工程的最新进展激发了人们对开发能够利用可再生资源生产天然着色剂的细胞工厂的兴趣。本综述总结了发酵生产天然等同食品着色剂的代谢工程中的主要进展。此外，它还重点介绍了常见的应用、配方和流行色素类别的物理化学特性。最后，它概述了一个工作流程，用于加速优化用于生产或衍生天然等同食品着色剂的细胞工厂。
