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Natural yellowish-orange pigments are derived from bacteria, yeasts, fungi and microalgae, including Chryseobacterium , Monascus and Chlorella . The purpose of this review is to provide an overview of these pigments in various aspects towards exploiting them for numerous functions. These pigments are produced in various shades of yellow-orange and categorised as carotenoids, anthraquinones, zeaxanthin, flexirubin and other compounds. They served as alternative colourants to replace hazardous and toxic synthetic pigments. Researchers are in progress to increase the pigment yield by improving the strains genetically, optimising the fermentation process and utilising cheap agro-industrial waste to reduce the production cost. Yellowish-orange pigments are applied in food, pharmaceuticals, cosmetics and textile industries. This review summarises the current technology status and challenges, economics, biosynthesis of pigment, novel strategies for production of yellowish-orange pigments, biological properties of pigments and metabolic engineering of microorganism with a focus on applications of pigments in food, pharmaceutical, dyeing industries as well as on other applications. [ABSTRACT FROM AUTHOR]

• Microbial-based AXT reveals high biological activity than synthetic. • Bacterial sources produce more natural AXT than yeast and microalgae. • The thin cell wall of Paracoccus contribute to the reduction of production costs. • Paracoccus- based AXT have potential for application of food ingredients. Astaxanthin (AXT) is a ketocarotenoid with several properties, including antioxidant, antidiabetic and anticancer with a wide range of applications in cosmeceutical, feed, food and pharmaceuticals sectors. The large fraction of AXT available in the market is obtained by chemical route, but the consumers preference for natural products are changing the global market of AXT, and due to that several companies are looking for potential alternative sources such as Gram-negative bacteria Paracoccus carotinifaciens (P. carotinifaciens) to obtain natural AXT. The aim of this critical review is to provide a comprehensive overview of the latest AXT research findings and characteristics of the hyperproducer-AXT P. carotinifaciens. Moreover, a brief description of the potential application of P. carotinifaciens for the production of natural AXT at industrial scale for commercial purposes and the latest advancements in the upstream and downstream procedures following the biorefinery and circular economy percepts are considered. [ABSTRACT FROM AUTHOR]

Paracoccus carotinifaciens could be considered a key microbial factory for obtaining healthier natural products such as astaxanthin (AXT), thus contributing to a bioeconomy. Short cultivation time, high production titers, and thin cell wall are the main advantages that make this bacterium promising in the development of sustainable third-generation biorefineries. [ABSTRACT FROM AUTHOR]

Anthraquinones constitute the largest group of quinoid pigments with about 700 compounds described. Their role as food colorants is strongly discussed in the industry and among scientists, due to the 9,10-anthracenedione structure, which is a good candidate for DNA interaction, with subsequent positive and/or negative effect(s). Benefits (Dr Jekyll) and inconveniences (Mr Hyde) of three anthraquinones from a plant (madder color), an insect (cochineal extract) and filamentous fungi (Arpink Red) are presented in this review. For example excellent stability in food formulation and variety of hues are opposed to allergenicity and carcinogenicity. All the anthraquinone molecules are not biologically active and research effort is requested for this strange group of food pigments. [ABSTRACT FROM AUTHOR]

Highlights: [•] Fungi can efficiently produce pigments and colorants for the food industry. [•] Growing world awareness on the necessity of replacing the synthetic coloring agents. [•] Pigments of chemical origin substituted by natural healthier alternatives. [•] Mycotoxin risk could be managed. [Copyright &y& Elsevier]

Abstract: The determination of geographical origin is part of the demand of the traceability system of food products. A hypothesis of tracing the source of a product is to analyse in a global way the bacterial communities of the food samples after their production. For this purpose, molecular techniques employing 16S rDNA profiles generated by PCR–DGGE were used to detect the variation in bacterial community structures of salts from four French regions. When the 16S rDNA profiles were analysed by multivariate analysis, distinct microbial communities were detected. The band profiles of the salt bacteria from different producing areas were different and were specific for each location and could be used as a bar code to certify the origin of salts. These band profiles can be used as specific markers for a specific location. This method is proposed as a new traceability tool which provides salts with a unique bar code that permits to trace back salts from store shelves to their original location. [Copyright &y& Elsevier]

Pigments producing microorganisms and microalgae are quite common in Nature. However, there is a long way from the Petri dish to the market place. Five productions, using Monascus, Penicillium, Dunaliella, Haematococcus and Porphyridium, are discussed. Some companies invested a lot of money as any combination of new source and/or new pigment drives a lot of experimental work, process optimization, toxicological studies and regulatory issues. Time will tell whether investments were cost-effective. Future trends involve combinatorial engineering and production of niche pigments not found in plants. [Copyright &y& Elsevier]

The scientific evidence linking several diseases to human diet has highlighted the beneficial impacts of various natural food components, including carotenoids. The xanthophyll rhodoxanthin is a type of retrocarotenoid that might exert positive health-promoting actions. There is increasing evidence that rhodoxanthin exerts potential health-promoting biological activity in both in vitro and in vivo models, and some patents are available for food applications. However, as a food additive, rhodoxanthin is currently approved for use only in Australia and New Zealand. Considering the importance of carotenoids and their relevance to the market, this review provides a comprehensive description of natural rhodoxanthin, covering its distinctive properties and potential health-promoting actions. Moreover, the most promising advancements in the production, recovery, application and regulatory framework of this pigment from both plant and microbial sources are also considered. Lastly, we offer our expert perspective to the readers on the potential of rhodoxanthin as a prominent natural carotenoid in the food market. It can be concluded that rhodoxanthin is a scarcely studied carotenoid with an unusual and interesting chemical structure that endows it with properties (such as color or antioxidant capacity) that are amenable for industrial applications in different sectors. The scarcity of studies about this carotenoid as well as its absence in common dietary sources offer both challenges and innovation opportunities. More research is needed to determine whether rhodoxanthin can 'compete with' or even 'surpass' carotenoids with a well-established market, such as canthaxanthin, lycopene or astaxanthin. Overall, we identify main knowledge gaps and research opportunities for application of rhodoxanthin in several industries. • Microorganisms and plants are the main sources of natural rhodoxanthin. • Rhodoxanthin isomers are retrocarotenoids that might exert positive health-promoting actions. • Isomers of rhodoxanthin display a relative variability of colors. • Rhodoxanthin is a promising new player in the carotenoid market. [ABSTRACT FROM AUTHOR]

In the last years, the growing attention towards environmental sustainability and circular economy has led to a renewed interest in the use of eco-friendly and recyclable materials in various sectors. Developing innovative dye sensitized solar cells (DSSCs) based on microbial pigments, is very important to meet the demands of sustainable devices. Microbial extracts obtained from Talaromyces atroroseus GH2, Arthrobacter busse i CP30 and Paracoccus bogoriensis BOG6 cultivations, and characterized by HPLC-DAD-ESI-MS analyses, have been used in this work for this purpose. The extracted pigments were tested to evaluate their suitability as photosensitizers through co-sensitization method. UV–vis measurements were carried out to determine the absorbance intensity, while Photoelectrochemical and Electrochemical Impedance Spectroscopy (EIS) analyses were applied to evaluate the devices' photovoltaic parameters and impedance characteristics. The best device, obtained by the co-sensitization of the dyes produced by Talaromyces atroroseus GH2/ Paracoccus bogoriensis BOG6, exhibited a Jsc of 1.59 mA/cm2, Voc of 0.35 V, FF of 0.62, and a PCE of 0.34 %. This study highlights the potential of microbial-derived pigments in the development of DSSCs. [Display omitted] • Microbial dyes for third generation photovoltaic devices. • Fermentation chemistry to improve competitive energy supply. • More performant renewable energy solutions using biomaterials. • Microbial pigments pigments co-sensitization. [ABSTRACT FROM AUTHOR]

• Adonirubin and adonixanthin are understudied ketocarotenoids. • Microorganisms and plants are the main sources of natural adonirubin and adonixanthin. • Adonirubin and adonixanthin can be an alternative to astaxanthin in the market. • The existence of natural glucosides of these ketocarotenoids can be interesting for food formulations. Given their multifaceted roles, carotenoids have garnered significant scientific interest, resulting in a comprehensive and intricate body of literature that occasionally presents conflicting findings concerning the proper characterization, quantification, and bioavailability of these compounds. Nevertheless, it is undeniable that the pursuit of novel carotenoids remains a crucial endeavor, as their diverse properties, functionalities and potential health benefits make them invaluable natural resources in agri-food and health promotion through the diet. In this framework, particular attention is given to ketocarotenoids , viz., astaxanthin (one of them) stands out for its possible multifunctional role as an antioxidant, anticancer, and antimicrobial agent. It has been widely explored in the market and utilized in different applications such as nutraceuticals, food additives, among others. Adonirubin and adonixanthin can be naturally found in plants and microorganisms. Due to the increasing significance of natural-based products and the remarkable opportunity to introduce these ketocarotenoids to the market, this review aims to provide an expert overview of the pros and cons associated with adonirubin and adonixanthin. [ABSTRACT FROM AUTHOR]

The effects of 15 days of storage at 12 °C and 7 °C followed by fruit ripening at 20 °C on oxidative status, antioxidant defense systems and carotenoid accumulation were studied for two successive years in mango fruits ( Mangifera indica L.) cv. Cogshall. Changes in the non-enzymatic (ascorbate) and enzymatic (SOD, CAT, APX, MDHAR, DHAR and GR) antioxidant systems, as well as oxidative parameters (H 2 O 2 and MDA) and the contents of the major carotenoids were measured for three maturity stages, at harvest and after ripening following cold temperature storage. In control conditions (20 °C), ripening induced an increase in oxidation resulting in ROS production and a decrease in ascorbate content. Fruit tissue protection was activated by means of antioxidant and ascorbate regeneration enzyme systems. Carotenoid accumulated exponentially during ripening. Storage at low temperatures increased respiration crisis intensity and therefore increased oxidation in the fruit pulp. Fruit response to this increase varied according to the maturity stage, i.e., enzymatic responses in younger fruits were very low in comparison to the control, whereas second harvest fruits had a significantly higher degree of enzymatic activity to cope with the oxidative stress. Carotenoid contents decreased with low temperatures and first harvest fruits showed significantly lower values than the control, in opposition to second harvest fruits that appeared not to be affected. We also suggest that, based on a review of the literature, a link can be made between antioxidant system defense and carotenoid metabolism since ROS seems to play a central role as a stress signal in plants. [ABSTRACT FROM AUTHOR]

Pigments were extracted from cheese-ripening bacteria belonging to the species Arthrobacter arilaitensis , which plays a role in the colour of cheese. A chromatographic method was applied to characterise the pigment profile. Based on the UV–visible (UV–vis) spectra, the mass spectra, and the elution order, eight different carotenoids were identified from the strains. Four of the pigments, namely, all- E -decaprenoxanthin, all- E -sarcinaxanthin, 9- Z -decaprenoxanthin and 15- Z -decaprenoxanthin, which were present as free-form main carotenoids (i.e., non-glycosylated), have been characterised by their UV–vis and mass spectra, both in atmospheric-pressure chemical ionisation negative [APCI (−)] and positive modes. The other minor carotenoids, namely, sarcinaxanthin monoglucoside pentaacetate, decaprenoxanthin monoglucoside, decaprenoxanthin diglucoside, decaprenoxanthin-C16:0 (decaprenoxanthin-palmitate), present in very low amounts, were only detected in the APCI (−) ionisation mode. Our results provide the first chemical characterisation of the pigments produced by cheese-ripening A. arilaitensis strains, which has not previously been reported. [ABSTRACT FROM AUTHOR]

The effects of a reduction in water supply during fruit development and postharvest fruit ripening on the oxidative status and the antioxidant defense system were studied in the mango fruit ( Mangifera indica L.) cv. Cogshall. Changes in non-enzymatic (ascorbate) and enzymatic (SOD, CAT, APX, MDHAR, DHAR and GR) antioxidants, as well as oxidative parameters (H 2 O 2 and MDA) and major carotenoids, were measured in unripe and ripe fruits from well-irrigated and non-irrigated trees. Under non-limiting water supply conditions, ripening induced oxidation as a result of the production of ROS and decreased ascorbate content. Antioxidant enzymatic systems were activated to protect fruit tissues and to regenerate the ascorbate pool. The carotenoid pool, mainly represented by β-carotene and esterified violaxanthine isomers, accumulated naturally during mango ripening. The suppression of irrigation decreased fruit size and induced accumulation of ABA and of its storage form, ABA-GE, in fruit pulp from the earliest harvest. It also increased oxidation, which was observable by the high levels of ascorbate measured at the early stages at harvest, and by the delay in the time it took to reach the pseudo constant carotene-to-xanthophyll ratio in ripe fruits. Nevertheless, differences between the irrigation treatments on the antioxidant system in ripe fruits were not significant, mainly because of the drastic changes in this system during ripening. [ABSTRACT FROM AUTHOR]

Pigmentation of a total 14 strains of Arthrobacter arilaitensis isolated from smear-ripened cheeses was evaluated using quantitative spectrocolorimetry. After 14 days of cultivation on milk ingredient-based solid medium on Petri dish, the bacterial biofilms were measured and expressed in the CIE L*a*b colorimetric system. Alignments of hue value from each experimental ( a*b ) pair ranged from 72.39 to 240.83° that could be statistically divided into 9 groups ( P < .05). Eight strains, out of 14, presented yellow to greenish-yellow pigmented cultures. The effect of light exposure against storage in the dark was also investigated using this approach. Three groups depending on a coloration behavior affected by light were illustrated for these 14 A. arilaitensis strains e.g. positively sensitive, negatively sensitive and not sensitive to light. This study is the first one describing the color contribution of A. arilaitensis , an emerging industrial dairy bacterium, to cheese ripening. [ABSTRACT FROM AUTHOR]

The genus Arthrobacter is a predominant group of bacteria isolated from various sources such as soil, air, foods (e.g. dairy products), water and plants. Species of this genus have been found in extreme environments e.g. oil, brine, mural paintings, clinical specimen, sewage and activated sludge. Most bacteria in the genus Arthrobacter produce pigments in a broad range of hues e.g. orange and yellow (riboflavin, carotenoids), blue and green (indigoidine, indochrome and derived salts), and red (porphyrins, carotenoids), pigments which are listed and reviewed in the present work. However, the purification and characterization of these pigments have not been extensively and fully investigated. Nowadays, pigment producing microorganisms have been increasingly of interest in many scientific disciplines and applications have broadened in the industry because of their biotechnological advantages. Consequently, more complete studies on pigments production by the genus Arthrobacter may be worthwhile to conduct as there is a high possibility to discover novel sources of food colorants. [ABSTRACT FROM AUTHOR]

Highlights: [•] We measured evapotranspiration (ETc) and crop coefficients (k c) of bamboo species. [•] A lysimeter method was used for the experiment. [•] Morphological parameters, biomass yield and weather variables were measured. [•] Bamboo species showed same values as willow and poplar in short rotation coppices. [•] ETc and k c were correlated to the total leaf area and biomass yield of the species. [ABSTRACT FROM AUTHOR]

Abstract: The aim of the present study was to compare five reducing sugars (ribose, xylose, arabinose, glucose and fructose) with respect to their relative reactivity in the Maillard reaction (MR) (55°C, pH 6.5) with a shrimp hydrolysate. For each system, the extent of the MR was assessed for a 24-h period by monitoring browning intensity, free amino group disappearance and sugar consumption. Results revealed the prevailing propensity of pentoses over hexoses to react in the MR, with a distinguishable behaviour for the ribose-hydrolysate system. Interestingly, pentoses were shown to mainly differ in terms of reaction rate. Complementary data on the chemical composition of the MR products (MRPs) were provided by size-exclusion chromatography, thus demonstrating the occurrence of some molecular rearrangements detected at 294nm. The modification of protein substrates through the MR could represent a key step in the formation of new molecules and constitute a promising means to produce high value-added ingredients with biological and techno-functional properties. [Copyright &y& Elsevier]

Abstract: Response surface methodology (RSM) was used to optimize the hydrolysis conditions (temperature, pH and Alcalase® 2,4L concentration), in order to obtain the hydrolysate with the strongest antioxidant activity using the 1,1-diphenyl-2-picryl-hydrazyl (DPPHration assay. The optimum conditions obtained from experiments were pH 9.7, 66.2°C, enzyme concentration=68.1Anson units (AU)/kg crude protein. The analysis of variance in RSM showed that pH and temperature (T) were the most important factors of the process (P <0.001). The experimental conditions produced both an enzymatic and chemical protein solubilization. [Copyright &y& Elsevier]

Abstract: Red-smear ripened soft cheeses are characterised by their orange–red color which originates from the carotenoids and other pigments produced by ripening bacteria. The color of the rind of three types of cheeses of this family (Maroilles, Mont d''Or and Epoisses) with Protected Designation of Origin (PDO) was first analyzed by spectrocolorimetry in the CIE L ⁎ a ⁎ b ⁎ color space. The pigments were then extracted, quantified by spectrophotometry and analyzed by HPLC. A spectrocolorimetric cartography of cheeses was established as well as the pigment fingerprints were obtained for every PDO. By these combined methods, the three PDO cheeses studied could be distinguished. Most pigments observed at the surface of these cheeses seem to be common to all the three PDO. Only the relative composition in these pigments allows to obtain different and specific fingerprints. The origin of these pigments seems essentially related to the presence of yellow bacteria, the pigments of Brevibacterium linens group are only present on Maroilles. Industrial relevance: Smear ripened soft cheeses are produced at large scale in many European countries and are characterized by a strong smell and a yellow, orange or red color. The information collected during this work provides new data concerning the coloration of cheeses. Firstly, L*a*b* and HPLC references characteristic for the surface coloration of particular cheeses are presented and secondly, data concerning bacteria strains capable of performing the pigmentation process is documented. Dairy industry professionals have now results leading to new research perspectives, both concerning the characterization of cheeses and the elaboration of bacterial microflora for ripening. [Copyright &y& Elsevier]

There has been an increased interest in replacing synthetic colorants by colorants obtained from natural sources, especially microbial pigments. Monascus pigments have been used as natural colorings and food additives in Asia for centuries but have raised toxicity issues. Recently, Talaromyces/Penicillium species have been recognized as potential strains to produce natural pigments similar to those produced by Monascus species. To date, it has not been published a literature compilation about the research and development activity of Talaromyces / Penicillium pigments. Developing a new bioprocess requires several steps, from an initial concept to a practical and feasible application. Industrial applications of fungal pigments will depend on: (i) characterization of the molecules to assure a safe consumption, (ii) stability of the pigments to the processing conditions required by the products where they will be incorporated, (iii) optimizing process conditions to achieve high yields, iv) implementing an efficient product recovery and (v) scale-up of the bioprocess. The above aspects have been reviewed in detail to evaluate the feasibility of reaching a commercial scale of the pigments produced by Talaromyces/Penicillium. Finally, the biological activities of the pigments and their potential applications are discussed. • Investigations on natural pigments have increased to satisfy consumers demands. • Microorganisms are attractive natural sources of biocolorants. • Talaromyces/Penicillium produce a broad range of colors of high industrial relevance. • Talaromyces/Penicillium produce high pigments yields with high stability. • Talaromyces/Penicillium pigments are added-value compounds with bioactive properties. [ABSTRACT FROM AUTHOR]

• Corncob-based media is a potential option for pigment production by T. atroroseus GH2. • The acid hydrolysis treatment released high xylose yields for culture media design. • Co-utilization of xylose-glucose paves the way to study various agricultural wastes. • Characterized pigments produced by T. atroroseus GH2 differed among evaluated media. • Pigments produced by T. atroroseus GH2 are homologous of Monascus ' pigments. The genus Talaromyces has gained attention due to its ability to produce pigments with potential industrial applications in different areas. Prosperous application of fungal pigments has challenges to overcome, like developing a cost-effective bioprocess. Using agroindustrial wastes could provide inexpensive substrates and it contributes to maximize sustainability. Therefore, this study evaluated the feasibility of using corncob as a low-cost substrate for pigment production by Talaromyces atroroseus GH2. An acid hydrolysis treatment was used to release sugars from corncob. Corncob liquors with enough xylose concentration (>20 g/L) were investigated as fermentation media with and without the addition of nutrients. Process kinetic modeling was applied and pigments produced in corncob and control media were characterized. The diluted hydrolyzate without nutrient supplementation showed a pigment production (16.17±0.37 OD 500nm) comparable to the control medium (17.26±0.41 OD 500nm). Talaromyces atroroseus GH2 was able to co-utilize xylose and glucose in the corncob-based medium. However, growth kinetics patterns differed in both media. In the hydrolyzate medium, biomass growth presented an extended lag phase, which requires reduction for future process optimization. Finally, characterized pigments differed among evaluated media, but the pigments produced by Talaromyces atroroseus GH2 were mostly Monascus ' pigments homologous like monascorubrin and rubropunctamine. Talaromyces atroroseus GH2 ability to produce pigments using corncob hydrolyzate makes it a pigment-producing strain for an economically competitive large fermentation scale. [ABSTRACT FROM AUTHOR]