The Production of Nata Colored by Monascus purpureus J1 Pigments as Functional Food

Abstract

Pigments from Monascus sp. may color nata. The mold also produces monacolin K that inhibits HMG-CoA reductase affecting the reduction of blood cholesterol. The aim of this study was to produce the colored nata containing monacolin K. The mold was isolated from commercial angkak. Potato sucrose (PS) and synthetic glucose (SG) media were used to ferment nata with Monascus purpureus J1. Fermentation of nata in PS medium produced red nata, while that in SG medium produced orange nata. The color of nata was similar to the color of supernatant. The optimum red production was obtained after five days of incubation, while the orange production increased th -1 until the 14 day. The color concentrations of the supernatant of PS medium containing nata (35.4 μg mL ) were lower than those without -1 nata (12.4 μg mL ). The colors of nata looked darker than the color of the supernatant. The concentration of monacolin K in the red nata -1 -1 and the supernatant of PS medium were 0.6 μg mL and 4.6 μg mL respectively, while those in the orange nata and the supernatant of SG -1 -1medium were 3.2 μg mL and 14.6 μg mL respectively. Dry matter biomass in the PS medium was lower than that in the SG medium. Even though the color of nata looked relatively stable, analyses of the nata water extract that showed a stable condition only occurred O in freezing (-20 °C) and soaking in buffer solution of pH 12; boiling, water washing, and soaking in a solution of pH 3 and 7 reduced the pigment concentration. Monacolin K concentration was not stable for every treatment, especially for water washing and freezing. -1 -1 Eventhough it was not stable, the boiling nata contained red pigments and monacolin K of 19.7 μg mL and 0.1 μg mL respectively, which can be served as functional food

Bacterial Cellulose as a Raw Material for Food and Food Packaging Applications

“…The preparation of meat analogs by using BC with Monascus extract has been suggested (Sheu et al, 2000;Purwadaria et al, 2010). Monascus purpureus is a mold that produces yellow, orange and/or red polyketide pigments as well as antihypercholesterolemic agents such as monacolin and mevinolin (Sheu et al, 2000;Kim and Ku, 2018).…”

“…Fermenting BC with this mold resulted in colored BC products, the color being affected by the carbon and nitrogen sources used for fermentation (Sheu et al, 2000). The colored composite has been presented as a raw material for novel functional foods, mainly meat analogs (Ochaikul et al, 2006;Purwadaria et al, 2010). The color of the composite was quite resistant to washing, autoclaving, freezing, or acidification (Sheu et al, 2000).…”

Applications of bacterial cellulose in food, cosmetics and drug delivery

“…Vegetarian meat may be prepared by using BC in combination with Monascus extract obtained from a natural red pigmented mould (Purwadaria et al 2010 ). The composite is stable against changes in colour and morphology, and its flavour is much like natural meat (Jůzlová et al 1996 ;Wonganu and Kongruang 2010 ).…”

Production and Properties Bacterial Celluloses and Their Use in Food and Non-Food Applications

“…Ayrıca yüzey alanı, birim başına BS film tabakasının üretim hızının hemen hemen sabit olması nedeniyle, kültür ortamının yüzey alanının arttırılması ile BS üretim hızı arttırılabilir. Bununla beraber üretim için büyük alanlara ihtiyaç duyulmaktadır [43] [109,110].…”