Gıdalarda Kullanılan Mikrobiyal Kaynaklı Pigmentler

Abstract

Pigments are chemical compounds that absorb light in the wavelength range of the visible region. Pigments can be classified by their
origin as natural, synthetic, or inorganic. The most commonly used food grade pigments are chemical compounds containing nitrite and nitrate
salts. These synthetic compounds have been reported to have carcinogenic and teratogenic effects. This has been one solid of the major reasons
for the increased interest in producing pigments from biological origin like plants and microorganisms. Natural pigments are produced by
living organisms such as plants, animals, fungi, and microorganisms. Synthetic pigments are obtained from laboratories. Natural and synthetic
pigments are organic compounds. Inorganic pigments can be found in nature or reproduced by synthesis. Natural and synthetic pigments are
used in medicines, foods, clothes, furniture, cosmetics, and in other products. As colorant substances, natural pigments are very important. It
has been clearly reported that pigments in natural products have antioxidant, antimicrobial and antimutagenic activities. This review provides
an basic information to microbial pigments used in foods.