PRODUCTION AND EVALUATION OF SOME NATURAL PIGMENTS PRODUCED BY FUNGI

Abstract

Color plays an important role in our enjoyment of foodstuffs. As promising solution for the carcinogenicity and pollution problems of common synthetic pigments; the pigments from natural sources and those produced by microorganisms are a good alternative. Pigments produced by microbial fungi such as Monascus purpureus have been extracted and purified as a general food colorant and medicinal agent. So, this study aimed to find out chemical properties of red mould rice (Monascus pigment). Investigate acute and long-term toxicity of Monascus pigment extract on the experimental animals. Study the effect of pigment administration on blood indices and body organs of normal and hyper­ cholesterolaemic rats. Prepare some food products such as ice-cream and beef burger using Monascus pigment as a natural pigment. Chemical analysis of Monascus pigment showed that contents of moisture was (9.45%); total carbohydrates and energy value represented the highest value (73.37% & 365.78 k.cal); protein (9.3%); fat (3.9%); fiber (3.2%); and ash (0.78%). Essential amino acids was 34.378% from total proteins; while, the total non essential amino acids were 54.18%. Body weight gain of control group increased significantly; while, rats received MP and SP showed a significant lower by long period. There was insignificant differences between control and MP groups on liver and brain weight, while SP group was significantly lower than other groups. Monascus pigment caused significant reduction in serum TG, TC, TL, LDLc and VLDLc; while, serum HDLc were increased. Serum malondialdehyde (MDA) was decreased significantly on 1\.fP group. Serum AST, ALT, ALP and direct & total bilirubin of MP groups were increment significantly than first month; also, serum urea, creatinin and albumin were significantly increased at long term of administration. Levels of glutathione, GR and GP of 1\.fP groups at different doses were significantly higher than SP and control groups. The levels of serum IgM, IgG, T.immunoglobulins and serum CD+4 of SP group were the highest significant level than other groups. There was no significant differences among all studied groups on RBCs; Hgb, Hct, MCV, MCH, and MCHC. Serum Ca and P and ferric indices of 1\.fP groups was significantly higher than control and SP groups. Bone dry weight and minerals content of control group were insignificantly differ than other groups; meanwhile,1\.fP group was significantly higher than SP group. Also, all gastric parameters ofMP groups were differ significantly than other groups. All contents of ice cream fortified with red mould rice were higher than other samples except percentage of moisture was lower compared to control sample. Beef burger samples fortified with MP had a higher nutritional value than control samples which produced with out any color additive. Products colored with MP at level 20 mg/lOOg were the best at overall acceptability on sensory properties