Monascus pigments production, composition, bioactivity and its application: A review

Abstract Monascus species produce useful secondary metabolite, Monascus pigments (MPs). They are widely used in food industry as a color intensifier, food additives and nitrite substitute in the meat product. MPs are also reported to have the potential for therapeutic use and used as a dye in cosmetic and textile industries. This paper reviews the production, composition, bioactivity, utilization of MPs, the citrinin and methods of eliminating citrinin from MPs were also discussed. MPs possess antioxidant properties, immunosuppressive properties, teratogenicity, and antimicrobial. Notwithstanding all these useful characteristics, it has been discovered that Monascus species co-produce citrinin and current studies on Monascus focus on how to minimize or eliminate citrinin from the useful pigment to improve quality and safety, several methods have been developed, including, detoxification of citrinin, regulation of gene, manipulation of fermentation conditions and use of nanoparticles for production of citrinin free MPs.