The Bombay Technologist

Production of Natural Food G)lours Using Biotechnology

Raghuvaran Jyer

Nausheel Unnadkat

Keywords: Natural Food Colors, Microbial Production Of Pigments, Enzymatic Pigment Extraction, Pseudomonas Species.

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Abstract

Biotechnology is a science which deals with the genetic manipulations of microorganisms, cells, tissues or their components in order to increase the production of the desired product significantly or improve the particular Quality attribute of desired product or both. Different biotechnological approaches such as genetic engineering of microorganisms and plant tissue culture are being exploited world-wide for production of flavor and aroma products, biocolors, natural sweeteners, flavor potentiators etc. Biotechnology as an integrated multidisciplinary science has profound impact on every industrial sector and the field of natural food colors is no exception to this. Research is being carried out to resolve the color crisis in the food industry through the biotechnology In our work, an effort is made in solving the problems of natural food colors, which include: (I) improving the traditional methods for extraction of pigments, (2) microbial production of pigments, (3) in VIVo pigment production by plant tissue culture and (4) genetic modification for pigment production.