Amaral De Faria Silva L, Ferreira Alves M, Florêncio Filho D, Aparecida Takahashi J, Soares Santos L, Almeida De Carvalho S. Pigment produced from Arcopilus aureus isolated from grapevines: Promising natural yellow colorants for the food industry.
Food Chem 2022;
389:132967. [PMID:
35561512 DOI:
10.1016/j.foodchem.2022.132967]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 04/04/2022] [Accepted: 04/10/2022] [Indexed: 11/25/2022]
Abstract
Interest in the use of natural non-toxic pigments by the food industry has grown. Some filamentous fungi are producers of natural pigments that are more stable at temperature and pH than other pigments also classified as natural, such as those produced by plants. Production potential of natural pigments by endophytic fungi from grapevines was evaluated. Arcopilus aureus was selected as a potential source for a yellow pigment, which was characterized and tested for stability to variations in temperature and pH. Components, cochlioquinol II and riboflavin, were detected, which has not previously been reported in A. aureus. The pigment was stable and showed increased absorption at lower / acidic pH. These results provide information on the potential of this fungus and a yellow pigment for the first time, which can be used for further development and industrial application.
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