PRODUCTION AND APPLICATION OF NATURAL FOOD PIGMENTS BY MONASCUS RUBER USING POTATO CHIPS MANUFACTURING WASTES | ||||
| Bulletin of Pharmaceutical Sciences Assiut University | ||||
| Article 22, Volume 44, Issue 2, December 2021, Page 551-563 PDF (1.03 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bfsa.2021.207182 | ||||
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| Authors | ||||
Hossam E. F. Abdel-Raheam1; Sedky H. A Hassan  2; Maysa M. A. Ali3
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| 1Food sciences Department, Faculty of Agriculture, Beni-Suef Univ., Beni-Suef, Egypt | ||||
| 2Botany and Microbiology Department, Faculty of Science, New Valley University, Egypt | ||||
| 3Botany and Microbiology Department, Faculty of Science, Assiut University, 71516, Assiut, Egypt | ||||
| 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, (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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