A review of yellow Monascus pigments with recent updates: Separation and identification, biosynthesis, biological activities, production and application.
- 2026-03
- Food chemistry 505
- Zihan Gong
- Qinlu Lin
- Jun Liu
- PubMed: 41576469
- DOI: 10.1016/j.foodchem.2026.148102
Study Design
- Type
- Review
The global demand for natural pigments continues to grow, with microbial-derived pigments gaining attention for their advantages over synthetic counterparts, including higher safety, lower production cost, and excellent stability. Yellow natural pigments constitute about 60% of the market; however, current options such as curcumin and gardenia yellow are limited by issues in solubility, stability, odor and cost. Yellow Monascus pigments (YMPs), as a major category of Monascus pigments, offer a promising alternative. Their distinct chemical structure confers not only superior stability but also a range of valuable biological activities. These properties greatly broaden the application prospects of YMPs in functional foods, nutraceuticals, pharmaceuticals and other related fields. This review systematically outlines the separation and identification, biosynthetic pathways, biological activities, production and potential applications of YMPs, offering a comprehensive perspective on recent advances in this promising field.