Stability and Components Identification of Monascus ruber´s pigments

The aim of this study is to evaluate the stability of red, orange and yellow pigments produced from monascus ruber went aumc5705 under the conditions of both solid state fermentation (ssf) and liquid state fermentation (lsf). pigments extract of both fermentation techniques were exposed to different processing and storage conditions commonly employed in the production of dairy and food products such as thermal treatments (sterilization, pasteurization and hot air oven), different ph s (ph 4, 7 and10), light exposure (sunlight, fluorescent light and uv light). storage temperatures (25,4 and -18°c) and the presence of organic acids (ascorbic, citric and lactic acids). in addition, ssf extract was analyzed by hplc /ms to identify the main components of red, orange and yellow pigments. the results indicated that red, orange and yellow pigments were quite stable when exposed to sterilization, pasteurization, fluorescent light and uv light, refrigeration and freezing storage. it also exhibited high stability in the presence of organic acids and at all the tested ph values, but showed lower stability when subjected to hot air oven (105°c /15 min) sun light and room temperature storage. pigments derivatives produced by ssf exhibited greater stability when compared with that produced by lsf. these data indicated that m. ruber´s pigment produced by ssf has potential to be applied as bio-colorants to all processed dairy and food products