Abstract
SummaryA red pigment, hypocrellin extract, was studied as a natural food additive for the first time. The colour of hypocrellin extract changed with pH value, from bright red in acidic to green in alkaline condition. It was stable to heat, and natural light, but was susceptible under direct sun rays. Hypocrellin extract was resistant to oxidant (H2O2), but was sensitive to reducer such as Na2SO3. No evident influences of food additives in common use on the stability of hypocrellin extract were observed. Most tested metal ions hardly affected pigment stability except for Fe2+, Fe3+, Al3+and Cu2+. It possessed excellent light‐induced antimicrobial activity to the Gram‐positive bacteria usually troublesome in food industry. However, no antimicrobial activity was observed to the Gram‐negative bacteria. Our findings demonstrated that hypocrellin extract may be used as a natural colourant or preservative in food and other allied industries.
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