resumo
Microbial-derived natural pigments present a promising alternative to synthetic colorants, offering diverse benefits and a more sustainable approach. This review explores the potential of deep eutectic solvents (DESs) as sustainable alternatives for recovering natural pigments derived from microbial sources, addressing the environmental and safety concerns associated with conventional extraction methods. Specifically, the microbial pigments discussed in this work include carotenoids (e.g., fucoxanthin, astaxanthin, canthaxanthin, bacterioruberin, lutein, and beta-carotene), chlorophylls, and phycobiliproteins (e.g., phycocyanin and phycoerythrin). The review covers the fundamental properties and classifications of DESs, emphasizing their versatility and tunability for specific applications. The main stages of downstream processing, including biomass pretreatment, pigment extraction, and purification, are examined in detail, with DESs demonstrating better efficiency and selectivity than traditional solvents. The review also discusses the challenges and opportunities in developing task-specific DESs, optimizing extraction techniques, and achieving scalable, eco-friendly processes. The potential for using DES-based systems to produce ready-to-use pigment-rich extracts is highlighted, creating potentially new applications in food, cosmetics, and pharmaceuticals. The findings underscore the DESs' role in advancing the sustainable production of microbial pigments, and their implications for broader industrial adoption and the needs for further research.
palavras-chave
EXTRACTION METHODS; PHYCOCYANIN; STABILITY; BIOMASS; ACIDS
categoria
Engineering
autores
Lee, SY; Courtinho, JAP; Weingarten, M
nossos autores
Projectos
Collaboratory for Emerging Technologies, CoLab (EMERGING TECHNOLOGIES)
CICECO - Aveiro Institute of Materials (UIDB/50011/2020)
CICECO - Aveiro Institute of Materials (UIDP/50011/2020)
Associated Laboratory CICECO-Aveiro Institute of Materials (LA/P/0006/2020)
agradecimentos
This research is supported by the National Research Foundation, Singapore, and the Agency for Science, Technology and Research (A*STAR) under the Singapore Food Story R & D Programme Theme 2 IAF-PP Cycle 2 on Advanced Biotech-Based Protein Production Programmae (Grant No. A21H7a0132) , Singapore Food Story R & D Programme Theme 2: Future Foods - Whitespace Programme for Shared Lab Facilities (Grant No. W22W2D0001) , and Singapore Food Story (SFS) R & D Programme 1.0 Theme 2 Future Foods: Shared Lab Facilities Whitespace Funding (Grant No. W23W2D0012) and the Singapore Institute Food & Biotechnology Innovation (SIFBI) , Agency for Science, Technology and Research (A*STAR) , Singapore under the Central Funds, Council Strategic Funds, BMRC programmes (Grant No. C210314014 and C210314016) . This work was also partly developed within the scope of the project CICECO-Aveiro Institute of Materials, UIDB/50011/2020, UIDP/50011/2020 & LA/P/0006/2020, financed by national funds through the FCT/MEC (PIDDAC) .