Vegetos
(An International Journal of Plant Research & Biotechnology)
Studies on stability of extracellular red Monascus pigments and impact on viability of probiotic bacteria
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Research Articles | Published: 23 April, 2025
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Keywords: Monascus, Extracellular pigment, Lactic acid bacteria, Stability, Non-toxic
Abstract
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.
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Author Information
Department of Microbiology, Yashwantrao Chavan College of Science, Vidyanagar, Karad, India