BIOCOLOURS

THE NEW GENERATION

ADDITIVES

PREPARED BY: MAITRI CHAUDHARY

ROLL NO: 801
GUIDE: DR. BINA SENGUPTA

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INTRODUCTION
HISTORY
SOURCES
PRODUCTION
APPLICATION
IMPORTANCE

INTRODUCTION

BIOCOLOUR, word consists of two words BIO meaning natural and COLOUR
meaning anything which is used for colouring purpose.

Biocolour is any dye obtained from any vegetable, fruits, plant, microorganisms,
animal or mineral, that is capable of colouring food, drugs, cosmetics or any part
of human body.

The production of the synthetic colourants is economically efficient and

technically advanced but many artificial synthetic colorants, usually
used in foodstuff, dyestuff, cosmetics and pharmaceutical
manufacturing processes, causes various hazardous effects like toxic
diseases such as cancer and other behavioral problems in children.
To counteract the ill effects of synthetic colourants, there is worldwide
interest in process development for the production of pigments and
colours from natural sources.

Gokhale S. B., Tatiya, A. U., Bakliwal, S. R. and Fursule, R. A., Natural Dye yielding plants in India, Natural Product Radiance, 2004, 3(4), 228- 234.

HISTORY

From time immemorial, color has been an

important criterion for acceptability of
products like textiles, cosmetics, food and
other items. In Europe, it was practiced during
the Bronze Age. The earliest written record of
the use of natural dyes was found in China
dated 2600 BC.

According to Aberoumand in the Indian

subcontinent, dyeing was known even in the
Indus Valley period (2500 BC) and has been
substantiated by findings of colored garments
of cloth and traces of madder dye in the ruins
of Mohenjo-Daro and Harappa civilization
(3500 BC).

Roy S., Chatterjee S. and Sen S. K.,. Biotechnological potential of Phaffia rhodozyma, J. Appli. Biosci., 2008, 5, 115 122.

NEED FOR BIOCOLORANTS

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2000

2005

2010

2015

Year
Lakshmi, C. 2014. Food Coloring: The Natural Way. Research Journal of Chemical Sciences. 4(2): 87-96.

SOURCES
Biocolourants are structurally much diversified and from a variety of
sources.
Main sources are;

1. Plants (Flowers, fruits, seeds, roots etc.)

2. Animals (Cochineal)

3. Microorganisms (Monascus, Rhodotorulla, Bacillus, Achromobacter,

Phaffia etc.)

They are mostly of plant origin. For their biotechnological production,

plants and microorganisms are more suitable due to greater understanding
of their proper cultural and processing techniques.

Muntean E. Production of a Natural Food Coloring Extract from the Epicarp of Cucurbita Pepo L. Var. Giromontia Fruits, Seria F Chemia, 2005, 8(2),
65-68.

POTENTIAL SOURCES OF BIOCOLOURS

A.

ANNATTO

B.

ANTHOCYANINS

C.

BETACAROTENE

D.

BETALAINS

E.

CARAMEL

F.

CARTHAMUS

G.

CHLOROPHYLL

H.

COCHINEAL
EXTRACT CARMINE

I.

GARDENIA

J.

LUTEIN

K.

MONASCUS

L.

PAPRIKA

M.
N.

O.

TITANIUM
DIOXIDE
TURMERIC
VEGETABLE
CARBON

Charu Gupta, Amar P. Garg, Dhan Prakash, Sudha Goyal and Sneh Gupta, 1Amity Institute for Herbal Research & Studies, Amity University, Noida, India,
2Department of Microbiology, C.C.S University, Meerut, 3 Department of R.G. (P.G.) College, Meerut, 4 Department of R.G. (P.G.) College, Meerut. ,
Pharmacologyonline 2: 1309-1318 (2011).

PRODUCTION

Pigment extraction from the bacterial cells can be carried out by first
centrifuging the cells and discarding the supernatant. The cell pellets are then
rinsed with deionized water, followed by centrifugation to recover the cells by
discharging the supernatant again. The recovered cells are then fully mixed with
ethanol (with a purity of 99.7%). The mixture of the cells and ethanol is treated
by ultrasonication until the cells are completely bleached. The ethanol extract is
then separated from the cells by centrifugation.

BIOTECHNOLOGY- A BOON FOR NATURAL COLOUR

PRODUCTION

Biotechnology is an integrated multi-displinary science including:

1.

Genetic modification

2.

Enzymes aided extraction

3.

Microorganisms aided extraction

Sharma Dipti, 2014. Understanding Biocolour- A Review. International Journal of Scientific and Technology Research. 3(1): 294-299

APPLICATION

Pharmaceutical

Beverages

Textile and printing

Dairy industry

Food colours

Cosmetics

Bakery products

Vidyalakshmi, R., Paranthaman, R., Murugesh, S., and Singaravadivel K. 2009. Microbial Bioconversion of Rice Broken to Food Grade Pigments Global Journal
of Biotechnology and Biochemistry 4 (2): 84-87.
Srikanlayanukul, M., Chartchai, K., and Saisamorn, L. 2006. Decolourization of Textile wastewater by immobilized Coriolus versicolour RC3 in Repeated-Batch
System with the effect of Sugar Addition. CMU Journal. 5(3): 301-306.

IMPORTANCE
Possible reasons for use of bio colorants in food are:

To maintain original food appearance

Health problems
Colour uniformity

To intensify normal colour of food

Flavor and light susceptible vitamins

Acceptability of food as an appetizing item.

Parmar Manisha and Gupta Urmila, International Journal of Current Microbiology and Applied Science, ISSN: 2319-7706, Volume 4, November 7
(2015), pp 688-694

Why should industry use biocolours?

They have a protective role against lethal photo oxidation.

They inhibit mutagenesis.

Use of biocolours may enhance immune systems.

They may also lead to inhibition of tumor developments.

Independence from weather conditions.

Easy and fast growth.

Colours of different shades.

Growth on cheap substances.

Freund P. R., Washam C. J. and Maggion M., Natural color for use in foods, Cereal Foods World, 1988, 33: 553-559.

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