Optimization of production of Monascus ruber pigments on broth medium and their application in flavored yogurts

Abdel-Raheam, Hossam E. F.; Abdel-Mageed, Wael S.; El-Rahman, M. Abd

doi:10.21608/ejfs.2019.19654.1030

Cited by 6 publications

(7 citation statements)

References 34 publications

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“…These results are in agreement with previous investigators who reported that food products gain more intense and stable color and improved organoleptic characteristics when M. purpureus pigments were used (Hamano and Kilikian, 2006 and Mal'a et al, 2010 ; Gomah et al, 2017 ; Abdel-Raheam et al, 2019 , 2021 ; Darwesh et al, 2020 ).…”

Section: Resultssupporting

confidence: 93%

“…The incubation period in this study was shorter than that of which reported by Dikshit and Tallapragada ( 2011 ), Tallapragada et al ( 2013 ), and Mousa et al ( 2018 ) who reported that 16 days was the best incubation period for pigment production on broth medium by different Monascus sp. While Abdel-Raheam et al ( 2019 ) mentioned that 11-day fermentation period gives the maximum amount of pigment by M. ruber Went AUMC 5705.…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, it can be used for poultry products such as poultry salami (Mal'a et al, 2010 ) and for sweet products such as lollipops, jelly beans (Darwesh et al, 2020 ), and drops sweets (Abdel-Raheam et al, 2021 ). The results by previous investigators reported that food products gain more intense and stable color and improved organoleptic characteristics when M. purpureus pigments were used (Hamano and Kilikian, 2006 and Mal'a et al, 2010 ; Gomah et al, 2017 ; Abdel-Raheam et al, 2019 , 2021 ; Darwesh et al, 2020 ).…”

Section: Introductionmentioning

confidence: 98%

“…Monascus pigments applications include the increased red coloring in meat, fish, and ketchup (Hamano and Kilikian, 2006 ). It can also be added to dairy products such as fruit-flavored yogurt (Abdel-Raheam et al, 2019 ) and flavored milk (Gomah et al, 2017 ) for enhancing the natural color of the fruit. Similarly, it can be used for poultry products such as poultry salami (Mal'a et al, 2010 ) and for sweet products such as lollipops, jelly beans (Darwesh et al, 2020 ), and drops sweets (Abdel-Raheam et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Monascus purpureus for Natural Food Pigments Production on Potato Wastes and Their Application in Ice Lolly

et al. 2022

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During potato chips manufacturing, large amounts of wastewater and potato powder wastes are produced. The wastewater obtained at washing after cutting the peeled potatoes into slices was analyzed, and a large quantity of organic compounds and minerals such as starch (1.69%), protein (1.5%), total carbohydrate (4.94%), reducing sugar (0.01%), ash (0.14%), crude fat (0.11%), Ca (28 mg/L), Mg (245 mg/L), Fe (45.5 mg/L), and Zn (6.5 mg/L) were recorded; these wastes could be considered as valuable by-products if used as a fermentation medium to increase the value of the subsequent products and to exceed the cost of reprocessing. In this study, we used wastewater and potato powder wastes as a growth medium for pigment and biomass production by Monascus purpureus (Went NRRL 1992). The response surface methodology was used to optimize total pigment and fungal biomass production. The influence of potato powder waste concentration, fermentation period, and peptone concentration on total pigment and biomass production was investigated using the Box-Behnken design method with 3-factors and 3-levels. The optimal production parameters were potato powder waste concentration of 7.81%, fermentation period of 12.82 days, and peptone concentration of 2.87%, which produced a maximum total pigment of 29.86 AU/ml that include, respectively, a maximum biomass weight of 0.126 g/ml and the yield of pigment of 236.98 AU/g biomass. The pigments produced were used as coloring agents for ice lolly. This study has revealed that the ice lolly preparations supplemented with these pigments received high acceptability. Finally, we recommend using wastewater and potato powder wastes for pigment and biomass production, which could reduce the cost of the pigment production process on an industrial scale in the future.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Optimization of Monascus purpureus for Natural Food Pigments Production on Potato Wastes and Their Application in Ice Lolly

et al. 2022

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“…The study found that the ice lolly to which these colors were added was highly accepted [185]. Monascus pigments may additionally be applied to other foods, such as fruit-flavored yogurt [186], sweet drops [187], flavored milk [188], jelly beans, and lollipops [189]. Penicillium brevicompactum was identified as a novel source of colors for the food sector in a recent study [190].…”

Section: Pigments As Food Colorantsmentioning

confidence: 99%

Fungal Pigments: Carotenoids, Riboflavin, and Polyketides with Diverse Applications

Toma

Rahman

et al. 2023

JoF

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Natural pigments and colorants have seen a substantial increase in use over the last few decades due to their eco-friendly and safe properties. Currently, customer preferences for more natural products are driving the substitution of natural pigments for synthetic colorants. Filamentous fungi, particularly ascomycetous fungi (Monascus, Fusarium, Penicillium, and Aspergillus), have been shown to produce secondary metabolites containing a wide variety of pigments, including β-carotene, melanins, azaphilones, quinones, flavins, ankaflavin, monascin, anthraquinone, and naphthoquinone. These pigments produce a variety of colors and tints, including yellow, orange, red, green, purple, brown, and blue. Additionally, these pigments have a broad spectrum of pharmacological activities, including immunomodulatory, anticancer, antioxidant, antibacterial, and antiproliferative activities. This review provides an in-depth overview of fungi gathered from diverse sources and lists several probable fungi capable of producing a variety of color hues. The second section discusses how to classify coloring compounds according to their chemical structure, characteristics, biosynthetic processes, application, and present state. Once again, we investigate the possibility of employing fungal polyketide pigments as food coloring, as well as the toxicity and carcinogenicity of particular pigments. This review explores how advanced technologies such as metabolic engineering and nanotechnology can be employed to overcome obstacles associated with the manufacture of mycotoxin-free, food-grade fungal pigments.

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Biocolorants in food: Sources, extraction, applications and future prospects

Thakur

Modi

2022

Critical Reviews in Food Science and Nutrition

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Optimization of production of Monascus ruber pigments on broth medium and their application in flavored yogurts

Cited by 6 publications

References 34 publications

Optimization of Monascus purpureus for Natural Food Pigments Production on Potato Wastes and Their Application in Ice Lolly

Optimization of Monascus purpureus for Natural Food Pigments Production on Potato Wastes and Their Application in Ice Lolly

Fungal Pigments: Carotenoids, Riboflavin, and Polyketides with Diverse Applications

Biocolorants in food: Sources, extraction, applications and future prospects

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