Pigment produced from Arcopilus aureus isolated from grapevines: Promising natural yellow colorants for the food industry

被引：8
作者：
De Faria Silva, Luciana Amaral [1 ]
Alves, Mariana Ferreira [2 ]
Florencio Filho, Daniel [3 ]
Takahashi, Jacqueline Aparecida [4 ]
Santos, Leandro Soares [5 ]
De Carvalho, Silmara Almeida [6 ]
机构：
[1] State Univ Southwest Bahia, Dept Sci & Technol, BR-45205490 Candeias, Brazil
[2] State Univ Southwest Bahia, Food Engn & Sci, BR-45700000 Candeias 45700000, Brazil
[3] State Univ Southwest Bahia, Chem, BR-45700000 Candeias, Brazil
[4] Univ Fed Minas Gerais, Dept Chem, BR-31270901 Belo Horizonte, Brazil
[5] State Univ Southwest Bahia, Dept Rural & Anim Technol, BR-45700000 Candeias, Brazil
[6] State Univ Southwest Bahia, Dept Exact & Nat Sci, BR-45700000 Candeias, Brazil
来源：
FOOD CHEMISTRY | 2022年 / 389卷
关键词：
Cochlioquinol II; Riboflavin; Characterization; Stability; Endophytic fungus; ENDOPHYTIC FUNGI; BIOLOGICAL-ACTIVITIES; FILAMENTOUS FUNGI; RED PIGMENT; DIVERSITY; FERMENTATION; RIBOFLAVIN;
D O I：
10.1016/j.foodchem.2022.132967
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Interest in the use of natural non-toxic pigments by the food industry has grown. Some filamentous fungi are producers of natural pigments that are more stable at temperature and pH than other pigments also classified as natural, such as those produced by plants. Production potential of natural pigments by endophytic fungi from grapevines was evaluated. Arcopilus aureus was selected as a potential source for a yellow pigment, which was characterized and tested for stability to variations in temperature and pH. Components, cochlioquinol II and riboflavin, were detected, which has not previously been reported in A. aureus. The pigment was stable and showed increased absorption at lower / acidic pH. These results provide information on the potential of this fungus and a yellow pigment for the first time, which can be used for further development and industrial application.
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页数：8
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