Recent advances in monascus pigments produced by Monascus purpureus: Biosynthesis, fermentation, function, and application

Monascus purpureus, commonly known as "red yeast rice" (RYR), has a rich history of medicinal and culinary use in Asia. Despite extensive research on Monascus pigments (MPs) produced by M. purpureus, there remains a significant gap between demand and production. In this review, we present an updated overview of the latest developments in MP research from 2020 to 2022. Recent insights into the biosynthetic pathways of MPs are highlighted, along with innovative methods and strategies for optimizing fermentation, extraction, and stabilization. Furthermore, as a functional food additive, the health-beneficial effects and therapeutic activities of MPs are summarized. Its diverse and extensive applications in the food industry are highlighted. We also discuss the current limitations of MP product development and applications, and propose rational and feasible solutions. To meet the growing global demand for MPs, future endeavors should focus on leveraging cutting-edge technology to engineer and screen high-quality M. purpureus strains, as well as to develop a diverse range of MP products that cater to consumer needs.