Physicochemical Stability of the Pigment Produced by Pseudofusicoccum adansoniae: Influence of pH, Temperature, Additives, and Light Exposure
Source abstract
Abstract
Physicochemical stability is sought after in natural pigments, as their color must remain unchanged throughout the food’s shelf life. Our objective was to evaluate how different process variables affect the physicochemical stability of the pigment produced by Pseudofusicoccum adansoniae. The effects of pH, temperature, ions, additives, storage temperature, and light exposure on color stability were evaluated using colorimetry and/or spectrophotometry. The pigment extract was more stable at acidic pH and at temperatures below 60 °C. Additives and ions had a slight influence on color stability, and there was minimal degradation after three months of storage in the absence of light, but significant degradation when exposed to light. Degradation was characterized by a decrease in the red hue and the appearance of a yellow hue. Even with this hue change under certain conditions, the pigment remains suitable for use in the food industry.
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Research context
OpenAlex topics: Microbial Metabolism and Applications · Botanical Research and Applications · Morinda citrifolia extract uses
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil
Laboratory of Applied Microbiology of the Health Sciences Institute, Federal University of Bahia, Salvador 40110-100, BA, Brazil
Funding
Coordination on High Education Personnel Improvement (CAPES) · Council on Scientific and Technological Development (CNPq) fellowships · Technological Development fellow from CNPq, Brazil
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