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KMID : 0665220190320010041
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 1 p.41 ~ p.49
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Development of New Edible Pigments using Monascus spp.
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Cho Gyu-Seong
Kim Kwang-Wook
Park Won-Jong
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Abstract
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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℃ 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.
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KEYWORD
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Monascus pigment, Monascus purpureus, edible paints, natural paints, eco-friendly paints
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