Physical and Chemical Stability Analysis of Thermomyces Yellow Pigment for Food Application

Poorniammal, R.; Gunasekaran, S.

doi:10.5958/2277-9396.2015.00006.9

Cited by 6 publications

(4 citation statements)

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“…Pigment produced by Thermomyces was stable from acidic to moderate alkaline conditions (pH 5.1 and 8.0) (Poorniammal and Gunasekaran, 2015). The pigment produced by Penicillium aculeatum which is used in soft drink found stable at neutral pH (Mapari et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Pigments produced by Monascus purpureus, Isaria farinosa, Emericella nidulans, Fusarium verticillioides , and Penicillium purpurogenum showed improved dyeing ability at acidic pH (pH 5) ( Velmurugan et al, 2010 ). Pigment produced by Thermomyces was stable from acidic to moderate alkaline conditions (pH 5.1 and 8.0) ( Poorniammal and Gunasekaran, 2015 ). The pigment produced by Penicillium aculeatum which is used in soft drink found stable at neutral pH ( Mapari et al, 2009 ).…”

Section: Introductionmentioning

confidence: 99%

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Fungal and Bacterial Pigments: Secondary Metabolites with Wide Applications

2017

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The demand for natural colors is increasing day by day due to harmful effects of some synthetic dyes. Bacterial and fungal pigments provide a readily available alternative source of naturally derived pigments. In contrast to other natural pigments, they have enormous advantages including rapid growth, easy processing, and independence of weather conditions. Apart from colorant, bacterial and fungal pigments possess many biological properties such as antioxidant, antimicrobial and anticancer activity. This review outlines different types of pigments. It lists some bacterial and fungal pigments and current bacterial and fungal pigment status and challenges. It also focuses on possible fungal and bacterial pigment applications.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fungal and Bacterial Pigments: Secondary Metabolites with Wide Applications

2017

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“…in submerged fermentation using sucrose and ammonium sulfate as carbon and nitrogen sources shows that an increase in pH, temperature, or light intensity does not affect the stability of the pigments and was moderately stable in antioxidants and preservatives (82). With a view to offset manufacturing costs, researchers have shown keen interest in optimally utilizing industrial by-products or waste materials for fermentation operations for the production of microbial pigments (83). Low-cost substrates have been favored for the production of fungal pigments.…”

Section: Fermentation and Extraction Of Extracellular Pigmentsmentioning

confidence: 99%

Multifarious pigment producing fungi of Western Ghats and their potential

Sivakumar

Rao²,

Poornamath³

et al. 2022

Plant Sci. Today

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Concerns about the negative impacts of synthetic colorants on both consumers and the environment have sparked a surge of interest in natural colorants. This has boosted the global demand for natural colorants in the food, cosmetics and textile industries. Pigments and colorants derived from plants and microorganisms are currently the principal sources used by modern industry. When compared to the hazardous effects of synthetic dyes on human health, natural colors are quickly degradable and have no negative consequences. In fact, fungal pigments have multidimensional bioactivity spectra too. Western Ghats, a biodiversity hotspot has a lot of unique ecological niches known to harbor potential endophytic pigment-producing fungi having enumerable industrial and medical applications. Most of the fungi have coevolved with the plants in a geographical niche and hence the endophytic associations can be thought to bring about many mutually beneficial traits. The current review aims to highlight the potential of fungal pigments found in the Western ghats of India depicting various methods of isolation and screening, pigment extraction and uses. There is an urgent need for bioprospecting for the identification and characterization of extremophilic endophytic fungi to meet industry demands and attain sustainability and balance in nature, especially from geographic hotspots like the Western Ghats.

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“…Conforme os dados encontrados, o pigmento produzido por F. graminearum pode ser considerado estável, diferentemente do pigmento vermelho de Isaria farinosa que sofreu desnaturação em várias faixas de pH e temperatura, apesar de estabilidade ao vapor e à luz solar (VELMURUGAN et al, 2010b). Ainda, há pigmentos produzidos por fungos que se mantém estáveis em faixas restritas e específicas de pH, como o pigmento produzido por Thermomyces, estável apenas em pH 5 -8 (POORNIAMMAL & GUNASEKARAN, 2015) e Penicillium aculeatum, estável a pH neutro (MAPARI et al, 2009). Por outro lado, pigmentos produzidos por Monascus, um dos fungos mais estudados para a produção de pigmentos alimentícios, se mostrou estável numa ampla faixa de pH de 2-10 e estabilidade ao calor de autoclavagem (MAPARI, THRANE & MEYER, 2010).…”

Section: Teste De Estabilidade Do Extrato De Pigmentosunclassified