Stability analysis of nano-dispersed food biocolour extracted from coconut milk as a substrate by using yeast (Xanthophyllomyces dendrorus)

Abstract

Food color plays a prominent role in the sensory evaluation of any food materials; because of this it affects the uniqueness, desirability, and palatability of food. Properties such as easy synthesis and costeffectiveness made synthetic colors used more in different kinds of food. Many synthetic dyes have been causing several adverse effects and toxic diseases including Attention Deficit Hyperactivity Disorder (ADHD), hyper-allergenicity, food allergies, depression, headaches, carcinogenicity, migraines, and other toxicological issues like issues related to children's behavior. This has been a driving force for many food technologists all over the world to show interest in replacing synthetic colors with natural colorants as per the market demand as well as clean-label product promotion. Biocolors are not only color foods but also have medical and therapeutic effects. They are derived from natural sources including plants, animals, algae, fungi, and insects that can impart certain colors to foods. Microorganisms are classified as a highly significant source for biocolour production due to their merits like durability, availability, labor, cost-effectiveness, productivity, and simple downstream processing in comparison with plants. Coconut milk was used as the substrate for biocolour preparation by using yeast(Xanthophyllomyces dendrorus), where maximum biomass yield was 5.15±0.096 g/L, extracted colour (astaxanthin) yield of 0.84±0.024 g/L and maximum nano-dispersed color yield 0.83±0.024g shows efficiency more than 90% was produced. The Nano-dispersed color incubated under conditions including varied light intensities or conditions, different pH, and different temperatures were observed with degradation of biocolour with p<0.01 high significance.