2014/06/13 by Andrew G. Newsome, Catherine A. Culver, Richard B. van Breemen · 1 citation
Biochemistry, Genetics and Molecular Biology · Medicine · #Microbial Metabolism and Applications #Microbial Natural Products and Biosynthesis #Marine Sponges and Natural Products
paper · doi:10.1021/jf501419q
openalex publication_date 2014/06/13 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/30
The food and beverage industry is seeking to broaden the palette of naturally derived colorants. Although considerable effort has been devoted to the search for new blue colorants in fruits and vegetables, less attention has been directed toward blue compounds from other sources such as bacteria and fungi. The current work reviews known organic blue compounds from natural plant, animal, fungal, and microbial sources. The scarcity of blue-colored metabolites in the natural world relative to metabolites of other colors is discussed, and structural trends common among natural blue compounds are identified. These compounds are grouped into seven structural classes and evaluated for their potential as new color additives.