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Optimization and characterization of pigment production from Boletus edulis Bull.: Fr. by ultrasonic‐assisted extraction
Author(s) -
Guo Lei,
Kong Dexian,
Yao Kun,
Li Jianhong,
Li Hua,
Lan Ning,
Hua Yan
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14534
Subject(s) - pigment , extraction (chemistry) , citric acid , dpph , abts , antioxidant , raw material , chemistry , food science , chromatography , biochemistry , organic chemistry
In this study, ultrasonic‐assisted extraction method was applied to extract Boletus edulis pigment, and its stability and antioxidant activity were also investigated. The optimal extraction process condition was liquid‐solid ratio of 38 ml/g, ethanol concentration of 55%, ultrasound time of 42 min, and ultrasound power of 450 w, resulting in the highest yield of 84.77%. The crude B. edulis pigment was found to have high stability at low temperatures away from light and pH values at a range of 3–5. Glucose, citric acid, Ca 2+ , Na + , and K + increased the stability of B. edulis pigment, while Cu 2+ , Fe 2+ , and Al 3+ had a negative effect on the pigment stability. Finally, research on antioxidant activity showed that B. edulis pigment had strong scavenging activities on DPPH·, ABTS ·+ , and OH, and the IC 50 values of them were 0.352, 0.13, and 0.41 mg/ml, respectively. Overall, this study indicated that B. edulis pigment presented certain stability and antioxidant, and could be used as food antioxidant and coloring in food industry. Practical applications Nowadays, microorganisms pigments, especially fungal pigments, have been shown to be an excellent alternative source of natural pigments. Research on fungal pigments should focus on obtaining a wider variety of hues, using pigments with health benefits, increasing shelf life and reducing production costs. This study will contribute a novel method to develop natural pigments with an extended shelf life. In addition, the immense advantages of B. edulis pigments over other natural or synthetic pigments have opened new avenues in the market for a wide range of applications in food industry.