Please use this identifier to cite or link to this item:
Title: Improving the water solubility of Monascus pigments under acidic conditions with gum arabic
Authors: Jian, WJ 
Sun, YM
Wu, JY 
Keywords: Natural pigments
Gum arabic
Solution stability
Acidic pH
High temperature
Issue Date: 2017
Publisher: John Wiley & Sons
Source: Journal of the science of food and agriculture, 2017, v. 97, no. 9, p. 2926-2933 How to cite?
Journal: Journal of the science of food and agriculture 
Abstract: BACKGROUNDMonascus pigments (Mps) are natural food colorants and their stability in acidic solutions is important for application in the food industry. This study aimed to evaluate the use of gum arabic (GA) as a stabilizer for maintaining the solubility of Mps in an acidic aqueous solution exposed to a high temperature, and to analyze the molecular interactions between GA and Mps. RESULTSMps dispersed (0.2 g kg(-1)) in deionized water at pH 3.0-4.0 without GA formed precipitates but remained in a stable solution in the presence of GA (1 g kg(-1)). The significant improvement of Mps water solubility under acidic conditions was attributed to the formation of Mps-GA complexes, as indicated by a sharp increase in the fluorescence intensity. The results on particle size, zeta potential, and transmission electron microscopy further suggested that molecular binding of Mps to GA, electrostatic repulsion, and steric hindrance of GA were contributing factors to preventing the aggregation of Mps in acidic solutions. A mechanistic model was presented for GA-Mps interactions and complex structures. CONCLUSIONGA was proven to be an effective stabilizer of natural food colorants in acidic solutions.
ISSN: 0022-5142
EISSN: 1097-0010
DOI: 10.1002/jsfa.8130
Appears in Collections:Journal/Magazine Article

View full-text via PolyU eLinks SFX Query
Show full item record

Google ScholarTM



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.