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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.titleEcological-friendly Pigments From Fungi.pt_BR
dc.contributor.authorDurán, Nelsonpt_BR
dc.contributor.authorTeixeira, Maria F Spt_BR
dc.contributor.authorDe Conti, Roselipt_BR
dc.contributor.authorEsposito, Elisapt_BR
unicamp.authorNelson Durán, Instituto de Química, Biological Chemistry Laboratory, Universidade Estadual de Campinas, SP, Brazil. duran@iqm.unicamp.brpt_BR
unicamp.author.externalMaria F S Teixeira,pt
unicamp.author.externalRoseli De Conti,pt
unicamp.author.externalElisa Esposito,pt
dc.subjectEnvironmentpt_BR
dc.subjectFungipt_BR
dc.subjectPigments, Biologicalpt_BR
dc.description.abstractThe dyestuff industry is suffering from the increases in costs of feedstock and energy for dye synthesis, and they are under increasing pressure to minimize the damage to the environment. The industries are continuously looking for cheaper, more environmentally friendly routes to existing dyes. The aim of this minireview is to discuss the most important advances in the fungal pigment area and its interest in biotechnological applications. Characteristic pigments are produced by a wide variety of fungi and the chemical composition of natural dyes are described. These pigments exhibit several biological activities besides cytotoxicity. The synthetic pigments authorized by the EC and in USA and the natural pigments available in the world market are discussed. The obstacle to the exploitation of new natural pigments sources is the food legislation, requesting costly toxicological research, manufacturing costs, and acceptance by consumers. The dislike for novel ingredients is likely to be the biggest impediment for expansion of the pigment list in the near future. If the necessary toxicological testing and the comparison with accepted pigments are made, the fungal pigments, could be acceptable by the current consumer. The potentiality of pigment production in Brazil is possible due to tremendous Amazonian region biodiversity.en
dc.relation.ispartofCritical Reviews In Food Science And Nutritionpt_BR
dc.relation.ispartofabbreviationCrit Rev Food Sci Nutrpt_BR
dc.date.issued2002-Janpt_BR
dc.identifier.citationCritical Reviews In Food Science And Nutrition. v. 42, n. 1, p. 53-66, 2002-Jan.pt_BR
dc.language.isoengpt_BR
dc.description.volume42pt_BR
dc.description.firstpage53-66pt_BR
dc.rightsfechadopt_BR
dc.sourcePubMedpt_BR
dc.identifier.issn1040-8398pt_BR
dc.identifier.doi10.1080/10408690290825457pt_BR
dc.identifier.urlhttp://www.ncbi.nlm.nih.gov/pubmed/11837241pt_BR
dc.date.available2015-11-27T12:49:17Z-
dc.date.accessioned2015-11-27T12:49:17Z-
dc.description.provenanceMade available in DSpace on 2015-11-27T12:49:17Z (GMT). No. of bitstreams: 1 pmed_11837241.pdf: 281636 bytes, checksum: 70b6a283b66feafd1ca75afa324a9c03 (MD5) Previous issue date: 2002en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/195144-
dc.identifier.idPubmed11837241pt_BR
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