TY - JOUR
T1 - PRODUCTION and APPLICATION of NATURAL FOOD PIGMENTS by MONASCUS RUBER USING POTATO CHIPS MANUFACTURING WASTES
AU - Abdel-Raheam, Hossam E.F.
AU - Hassan, Sedky H.A.
AU - Ali, Maysa M.A.
N1 - Funding Information:
The authors are grateful to the Department of Food Science, Faculty of Agriculture, Beni-Suef University, Egypt. Also, Department of Botany and Microbiology, Faculty of Science, Assuit University, Egypt. For extending the laboratory facilities for completion of this work.
Publisher Copyright:
© 2021 Assiut University. All rights reserved.
PY - 2021/12
Y1 - 2021/12
N2 - 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, (NH4)2SO4 , and incubation period, respectively. Moreover, the optimum inoculum size, particle size of potato chips and fermentation temperature, were determined to be 81×104 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.
AB - 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, (NH4)2SO4 , and incubation period, respectively. Moreover, the optimum inoculum size, particle size of potato chips and fermentation temperature, were determined to be 81×104 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.
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U2 - 10.21608/BFSA.2021.207182
DO - 10.21608/BFSA.2021.207182
M3 - Article
AN - SCOPUS:85122131864
SN - 1110-0052
VL - 44
SP - 551
EP - 563
JO - Bulletin of Pharmaceutical Sciences. Assiut
JF - Bulletin of Pharmaceutical Sciences. Assiut
IS - 2
ER -