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Mahin Basha Syed*
Biochemical Engineering Laboratory, Department of Chemical Engineering, Faculty of Engineering and Technology, Annamalai University, Annamalai Nagar– 608 002, Tamil Nadu, India.

Volume 2, Issue 3, Page 178-188, September-December 2014.

Article history
Received: 10 November 2014
Revised: 10 December 2014
Accepted: 12 December 2014
Early view: 15 December 2014

*Author for correspondence


Monascus pigments of yellow, orange, and red pigments have traditionally been used as a natural food colorant for centuries. It has many bioactive compounds being discovered, which includes active drug compounds, monacolins, which reduces serum cholesterol level. Mycotoxin, citrinin, is also produced along with the Monascus secondary metabolites by certain strains or under certain cultivation conditions. The major objective of this review deals with production of biopigments and addresses on the compounds with bioactive functions. Current advances in avoiding the harmful ingredient citrinin are also discussed.

Keywords: Pigments, citrinin, Monuscus purpureus, nutraceuticals and mevinolin