Abstract
This research aimed to enhance antioxidant activities of angkak by a combination of 2-step fermentation and germinated brown rice (Oryza sativa) (GBR). It was showed that an appropriate combined condition of germination time of brown rice and fermentation method of angkak was 48 hours and 2-step fermentation. The highest contents of reducing sugars used by M. purpureus were 99.43 % and the highest pigment intensity, monacolin K and GABA were 3,500.89 unit /g substrate, 99.75 and 154.19 mg/kg dry weight, respectively. Whereas, the lowest IC50 values of DPPH and ABTS were 0.07 and 0.06 mmol Trolox equivalent /mL, respectively. However, the citrinin contents of this product were 12.37 µg/kg dry weight, indicating not exceeded following the maximum allowance level in red fermented rice.
Highlights
Food colorants can be classified into synthetic colorants such as quinoline yellow (Zhang et al, 2015) and tartrazine (Xu et al, 2015), as well as natural ones, such as lycopene (Xu et al, 2016), and curcumin (Upadhyaya, et al, 2015)
The data of this work could contribute to making the industrial production of Monascus yellow pigments feasible
Maximum of qy was 0.1659,0.2264,0.1741, 0.1792, and 0.2177 OD.g-1.h-1 at 66, 54, 54, 42, and 48 hour, respectively (Figure 1B). max was 0.026,0.047,0.034, 0.078, and 0.064 h1 at 18, 24, 18, 6, and 24 hour, respectively (Figure 1C). These results demonstrated that time for yellow pigments production has been in advanced with high maximum specific production rate by high agitation speed, but higher agitation speed led to faster decrease of qy at fermentation anaphase
Summary
Food colorants can be classified into synthetic colorants such as quinoline yellow (Zhang et al, 2015) and tartrazine (Xu et al, 2015), as well as natural ones, such as lycopene (Xu et al, 2016), and curcumin (Upadhyaya, et al, 2015). Due to a few safety hazards, natural yellow pigments from animals, plants, or microorganisms have become more attractive in recent years (Vendruscolo et al, 2016). The red pigments have been widely used in Asia for centuries as food colorant and have been successfully produced by fermentation (Feng et al, 2012). Because of their excellent resistance to photodegradation and their pH and thermal stability (Mapari et al, 2009a), Monascus yellow pigments have been receiving much attention. The environmental conditions play a key influence on monascus yellow pigments production in submerged culture. The aim of this work was to systematically investigate the effect of agitation on the production of the yellow pigments in Monascus anka mutant
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