Production and Application of Natural Food Pigments by Monascus Ruber Using Potato Chips Manufacturing Wastes

Abstract

This work was established for using potato chips manufacturing wastes as a substrate for the production of food colorant pigments by Monascus ruber Went AUMC 5705, then it was utilized individually for coloring some food products (drops sweets). The effects of different environmental and nutritional factors were studied in solid state fermentation (SSF). The maximum concentrations of red, orange, and yellow pigments produced by M. ruber were 147.3, 179.6 and 221.7 U/g of dry fermented materials, respectively. The optimum conditions for pigments production were determined to be 50%, 6.5, 3 % and 15 days, for the initial moisture content, pH, (NH 4 ) 2 SO 4 , and incubation period, respectively. Moreover, the optimum inoculum size, particle size of potato chips and fermentation temperature, were determined to be 81×10 4 spores/10g dry substrate, 1.5 mm and 30 °C under dark condition, respectively. Then, the pigments mixture was separated into red, orange and yellow water insoluble pigments that used as coloring agents of drops sweets flavoured with fruits odours. This study revealed that potato chips wastes are an innovative raw material for pigments production by M. ruber in SSF.

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

“…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 ).…”

“…Also, starch is the main ingredient in rice, which is usually the major carbon source for Monascus growth and pigment production (Patakova, 2013 ; Chen et al, 2015 ). Abdel-Raheam et al ( 2021 ) used potato chips manufacturing wastes as a suitable substrate for the production of pigment by Monascus ruber Went AUMC 5705 on solid-state fermentation. It was reported that the addition of a C source of 50 g/L can increase the growth rate of molds and increase the synthesis of pigment compounds, cell biomass, and ethanol production (Jones, 1998 ).…”

“…It was maintained on a Yeast Extract–Peptone–Dextrose (YEPD) agar medium (1% yeast extract, 2% peptone, and 2% dextrose) at 4°C and subcultured periodically every 3 weeks. This strain was tested for its ability to produce citrinin as mycotoxin and found to be nonproducing (Abdel-Raheam, 2016 ). Inoculum preparation M. purpureus Went NRRL 1992 was grown on YEPD slant at 30°C.…”

“…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 ). 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 ).…”

Carotegenic Virgibacillus halodenitrificans from Wadi El-Natrun Salt Lakes: Isolation, Optimization, Characterization and Biological Activities of Carotenoids

“…As referred to by Sumathi et al [ 59 ], there is a positive correlation between initial inoculum concentration and fermentation byproducts, which resulted in accelerating the production process by reducing the generation time. Similarly, Abdel-Raheam et al [ 60 ] found that the production of yellow, red and orange pigments by Monascus ruber was improved upon increasing the inoculum size to 81 × 10 4 (spores/mL), elucidating that too little inoculum led to insufficient biomass and thereafter lower productivity of metabolites, while higher inoculum concentration generated excessive biomass which is considered an essential precursor for pigment formation, which harmonized with the results of the current study. Generally, the statistical methods of optimization succeeded in improving the carotenoids content of V. halodenitrificans DASH by 2.12-fold when compared to the basal medium.…”