期刊
FOOD CHEMISTRY
卷 389, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132967
关键词
Cochlioquinol II; Riboflavin; Characterization; Stability; Endophytic fungus
Interest in natural non-toxic pigments in the food industry has grown, and filamentous fungi produce pigments that are more stable than other natural pigments. This study evaluated the potential of natural pigments from endophytic fungi in grapevines and discovered a stable yellow pigment.
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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