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<p>In this study, the application of extracellular red pigment produced by non-toxic <i>Monascus purpureus</i> (NMCC-PF01) was explored in the food sector. The red Monascus pigments (RMPs) underwent various assessments, including stability testing, and examination of its effect on the viability of probiotic bacteria (Lactobacillus and Bifidobacterium). The results demonstrated that the RMPs exhibited stability above 80% at pH levels ranging from 6 to 8, 71–97% at temperatures between 30 and 60&#xa0;°C, and more than 84% when exposed to elevated salt concentrations. However, the stability of the RMPs was significantly reduced under acidic conditions, high temperatures (&gt; 60&#xa0;°C), and direct exposure to sunlight. Furthermore, the presence of RMPs did not adversely affect the viability of probiotic bacteria, indicating their compatibility with these beneficial microorganisms. These results suggest that the non-toxic RMPs can be incorporated into food products as colorants to enhance their visual appeal, and also contribute to enhance the antioxidant activity without compromising the viability of probiotic strains.</p>

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Studies on stability of extracellular red Monascus pigments and impact on viability of probiotic bacteria

  • 期刊论文

  • 发表日期：

    2025年4月23日

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  • Sunil H. Koli,
  • Satish V. Patil,
  • Bhavana V. Mohite

摘要

In this study, the application of extracellular red pigment produced by non-toxic Monascus purpureus (NMCC-PF01) was explored in the food sector. The red Monascus pigments (RMPs) underwent various assessments, including stability testing, and examination of its effect on the viability of probiotic bacteria (Lactobacillus and Bifidobacterium). The results demonstrated that the RMPs exhibited stability above 80% at pH levels ranging from 6 to 8, 71–97% at temperatures between 30 and 60 °C, and more than 84% when exposed to elevated salt concentrations. However, the stability of the RMPs was significantly reduced under acidic conditions, high temperatures (> 60 °C), and direct exposure to sunlight. Furthermore, the presence of RMPs did not adversely affect the viability of probiotic bacteria, indicating their compatibility with these beneficial microorganisms. These results suggest that the non-toxic RMPs can be incorporated into food products as colorants to enhance their visual appeal, and also contribute to enhance the antioxidant activity without compromising the viability of probiotic strains.