Abstract
Water-soluble Monascus yellow pigments (WSMYP), derived from red pigments by sulfonation, have been widely used in the food industry; nevertheless, their color vibrancy must be further strengthened. The aim of this study was to synthesize novel WSMYP with improved color characteristics. Monascus red pigments (MRP) were first synthesized from Monascus orange pigments ammoniating with taurine, and other amino acids. Subsequently, novel WSMYP (T-MYP) were further obtained by sulfonation of MRP and thiourea dioxide. T-MYP bearing double sulfonic groups exhibited notably higher colorimetric values (L*, b* and C*) than commercial WSMYP with a single sulfonic group, indicating more desirable color characteristics as yellow pigments. Additionally, T-MYP demonstrated exceptional tonality in dyeing applications, remarkable stability under various environmental stressors, including thermal and ascorbic acid exposure, varying pH levels and good DPPH/ABTS radical scavenging activity. The findings of this work provide a promising avenue for the production of WSMYP with superior tonality, robust stability and great antioxidant activity.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
