Development of New Edible Pigments using Monascus spp.

Abstract

Carotene, xanthophyll, carotenoid anthocyan, phycopyrine, chlorophyll, and monascus pigments are used as natural coloring agents since they are more stable to human body than synthetic coloring agents. Among them, monascus pigments are a natural red pigment produced by the Monascus purpureus. For the development of edible paint using natural pigment, Monascus purpureus strain was cultured at a temperature of $35^{\circ}C$ for 15 days on a PDYA plate and liquid medium to produce a red pigment. In addition, a large amount of the red pigment was extracted from Hongkuk Koji in parallel with water extraction and ultrasonic wave extraction. At this time, the yield of ultrasonic extract was 2~4 times higher. Thus, Monascus purpureus strains, etc. were prepared by freeze-drying powder. In conclusion, natural paints made with red pigments have enabled the development of been edible paints that can be used as eco-friendly materials with good viscosity, enhanced spread ability and coloration.

Fig. 1. Colony shape of M. perpureus cultured at 35℃ in PDYA medium.

Fig. 2. Red pigment powder and aqueous solution status of Hongkuk koji

Fig. 3. TLC chromatogram of red pigment.

Fig. 4. HPLC chromatogram of red pigment.

Fig. 5. Edible paint solution prepared by adding coloring matter and based on the determined temperature and rpm.

Fig. 6. Edible paint characteristics of red pigment of M.purpureus KCCM 60462 strain.

Fig. 7. Chocolate pie cake with an edible paint (red part above).

Table 1. Strain purchased from KCCM

Table 2. Basic raw material mixing ratio of Echo-Gel Co., Ltd. Patent, Ink composition ratio for marking pen and edible paint using red pigment powder of Hongkuk koji

Table 3. Raw material blend ratio for characteristic comparison of edible paint using red pigment powder of M. purpureus KCCM 60462 strain

Table 4. The size of the circle of cultured Monascus spp.

Table 5. Extraction yield of red pigment from M. purpureus culture