PRODUCTION AND EVALUATION OF BIOCOLOUR FROM MONASCUS USING APPLE POMACE
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Date
2014
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UHF,NAUNI
Abstract
ABSTRACT
Colour plays a crucial role in the food we eat as the consumers want to see their food looking natural, appetising
and enticing. To minimizing the carcinogenic effect of synthetic colours the demand for natural source of colours is
increasing. Apple pomace – a left over residue after juice extraction containing peel, seed and remaining solid parts is a rich
source of carbohydrates, dietary fibres, minerals, and vitamin C can be utilized as a substrate for production of colour from
microorganisms. Earlier attempts have been made toutilize apple pomace as a base for the production of biocolour using
Rhodotorula, Micrococcus, Chromobacterand Sarcina. Monascus purpureus a fungus belonging to family Monascacese is a
colour producing microorganism. It mainly produces 3 types of colours, yellow, orange and red.Monascus are traditionally
used in oriental countries, originally in China and Thailand, to prepare fermented rice with strong redcolour, which finds
several applications ranging from conferring colourto products as wine, cheese and meat, to medicinaluses and as a meat
preservative. Monascus purpureus is normally cultivated on cooked rice to produce a range of metabolite, statin viz.
Lovastatin, monacolins J, pravastatin and mevastatin. Lovastatin (Monacolin K) has cholesterol lowering properties.
Monascus purpureusis cultivated on various media but there is no report of using apple pomace as a substrate for Monascus
purpureus. Media was Standardize for Monascus purpureuswith respect to substrates, carbon, nitrogen and mineral sources.
On the basis of this experiment it was found that apple pomace can be utilized for colour production from Monascuswhen it
is supplemented with rice. With respect to yield ofcolour, glucosamine and monacolin K treatment having apple pomace
supplemented with rice (4.8%), glucose (4%), monosodium glutamate (0.2g/l) and magnesium sulphate was found as best.
Thin layer chromatographic identification of colour was carried out and it was observed that the colour mainly has two
pigments monascin and monascorubramine. Evaluation of colour was carried with tintometer which reveal that maximum
red and yellow units are present in the same treatment having apple pomace supplemented with rice, glucose, mcdonosodium
glutamate and magnesium sulphate. Optimization of growth conditions using response surface methodology (RSM) was
carried out and optimum pH value of 6.25, 30
0
C temperature and time interval of 12 days was foundbest for production of
colour, glucosamine and monacolin K in apple pomacesupplemented with rice medium. Chemical conversion of the colour
to water soluble colour reveals that maximum conversion was obtained with amino glutamic acid (72%). Pigment so produce
can be utilized in food products to minimize the harmful effects of synthetic colour and apple pomace can be utilized for the
production of such colour.
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