Work

Physicochemical Stability of the Pigment Produced by Pseudofusicoccum adansoniae: Influence of pH, Temperature, Additives, and Light Exposure

Year: 2025

Type: article

Abstract: Physicochemical stability is sought after in natural pigments, as their color must remain unchanged throughout the food’s shelf life. Our objective was to evaluate how different process variables affect the physicochemical stability of the pigment produced by Pseudofusicoccum adansoniae. The effects of pH, temperature, ions, additives, storage temperature, and light exposure on color stability were evaluated using colorimetry and/or spectrophotometry. The pigment extract was more stable at acidic pH and at temperatures below 60 °C. Additives and ions had a slight influence on color stability, and there was minimal degradation after three months of storage in the absence of light, but significant degradation when exposed to light. Degradation was characterized by a decrease in the red hue and the appearance of a yellow hue. Even with this hue change under certain conditions, the pigment remains suitable for use in the food industry.

Source: Applied Sciences

DOI: 10.3390/app15168800

Authors: Bianca Vilas Boas Alves, Letícia Jambeiro Borges, Vitor Hugo Moreau, Samira Abdallah Hanna, Marcelo Andrés Umsza-Guez

Institution: Universidade Federal da Bahia

Language: English

Topic: Microbial Metabolism and Applications

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,896

Funders: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Conselho Nacional de Desenvolvimento Científico e Tecnológico