Phycoerythrin: a pink pigment from red sources (rhodophyta) for a greener biorefining approach to food applications.

Phycoerythrin (PE) is a photosensitive red pigment from phycobiliprotein family predominantly present in the red algae. The concentration of PE depends on photon flux density (PFD) and the quality of light absorbed by the algae tissue. This necessitates robust techniques to extract PE from the embedded cell-wall matrix of the algal frond. Similarly, PE is sensitive to various factors which influence its stability and purity of PE. The PE is extracted from Red algae through different extraction techniques. This review explores an integrative approach of fractionating PE for the scaling-up process and commercialization. The mechanism for stabilizing PE pigment in food was critically evaluated for further retaining this pigment within the food system. The challenges and possibilities of employing efficient extraction for industrial adoption are meticulously estimated. The techniques involved in the sustainable way of extracting PE pigments improved at a laboratory scale in the past decade. Although, the complexity of industrial-scale biorefining was found to be a bottleneck. The extraction of PE using benign chemicals would be safe for food applications to promote health benefits. The precise selection of encapsulation technique with enhanced sensitivity and selectivity of the membrane would bring better stability of PE in the food matrix.

Distribution, toxicity, interactive effects, and detection of ochratoxin and deoxynivalenol in food: A review.

Mycotoxins are secondary metabolites of fungi that cause severe damage to agricultural products and food in the food supply chain. These detrimental pollutants have been directly linked with poor socioeconomic patterns and human health issues. Among the natural micropollutants, ochratoxin A (OTA) and deoxynivalenol (DON) are widely distributed in food materials. The primary occurrence of these mycotoxins is reported in almost all cereal grains and fresh agro-products. Both mycotoxins have shown harmful effects, such as nephrotoxic, hepatotoxic, and genotoxic effects, in humans due to their complex structural formation during the degradation/acetylation reaction. In addition, improper preharvest, harvest, and postharvest handling tend to lead to the formation of OTA and DON in various food commodities, which allows different harmful fungicides in practice. Therefore, this review provides more insight into the distribution and toxicity of OTA/DON in the food matrix and human health. Furthermore, the interactive effects of OTA/DON with co-contaminated organic and inorganic compounds are discussed. Finally, international regulation and mitigation strategies for detoxication are critically evaluated to meet food safety and good agriculture practices.