Abstract
The stability of crude pigment of <i>Pycnoporus sanguineus</i> strain 28cc under different conditions was assessed. The strain was isolated from the fruit body of the fungus collected in Fenglin National Nature Reserves (China) and had been identified by morphological and rDNA-ITS based approach. The natural pigments were obtained from cultural liquid of submerged culture by adsorption of macro-porous resin (HPD-722) and eluted with 80% ethanol. The natural colorants had a characteristic absorption peak of 416nm (corresponds cinnabarine) used for determination of pigment stability. <i>P. sanguineus</i> pigment tolerant to high temperatures and could keep stability during pasteurization temperature. It had orange-red colors in both acidic and alkaline environment, as well as exhibits good stability at pH 4-7. In the alkaline environment, pigments showed increased in absorbance and deepness in color. <i>P. sanguineus</i> pigments could toleranted to various metal ions (K<sup>+</sup>, Na<sup>+</sup>, Cu<sup>2+</sup>, Zn<sup>2+</sup> or Al<sup>3+</sup>) and displayed strong stability to reductant, but oxidant result in a certain degree of fading. The result from this study indicated that <i>P. sanguineus</i> pigment displayed good stability under various conditions, which is the basis of their market potential. The obtained characteristics of pigment stability of this strain can be used for development of production of natural pigment.
Highlights
With the continuous improvement in our understanding of the molecular, pharmacological and physiological effects of food addictives on human health, the secutity of food addictives have attracted much attention
P. sanguineus pigment has a certain degree of tolerance to high temperatures and can keep stability during pasteurization, The long time cooking can lead to its degradation
P. sanguineus pigment displayed good stability under various conditions, which is the basis of their market potential
Summary
With the continuous improvement in our understanding of the molecular, pharmacological and physiological effects of food addictives on human health, the secutity of food addictives have attracted much attention. Research have carried out by many scientists, had reported that most artificially synthetic pigments have adverse side effects that may be carcinogenic or even toxic [1]. Due to this reason, the synthetic colorants in food will gradually be limited and eventually phased out. Natural source pigments are becoming more and more attractive, largely due to their natural superiority over artificial pigment, including their nutritional value, pharmacological effects, as well as the higher values in food safety [2,3,4,5]. The research and exploration of natural pigments is important
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