naa a22 4500 510726232 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-011-0710-8 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0710-8 Stability Modeling of Red Pigments Produced by Monascus purpureus in Submerged Cultivations with Sugarcane Bagasse [Elektronische Daten] [Silvana Silveira, Daniel Daroit, Voltaire Sant'Anna, Adriano Brandelli] Monascus purpureus red pigments were produced in submerged cultivations employing sugarcane bagasse (SB) as carbon source in combination with various nitrogen sources. Peptone and soy protein isolate (SPI) as nitrogen sources generated the best pigment yields. NH4Cl has not supported high pigment production. Red pigments produced using SB and SPI as growth substrates were submitted to temperature and pH stability analysis. Data from thermal pigment degradation were fitted to five mathematical models, and a first-order equation was accepted as the best one to describe color decay. Red pigments showed high stability at low temperatures (30-60°C) and at near-neutrality pH values (6.0-8.0) when compared to that at high temperatures (above 60°C) and at acidic pH values (4.0-5.0). Monascus pigments produced using a low-cost agroindustrial waste (SB) as carbon source could be utilized as colorants in foods and foodstuffs manufactured under mild process conditions. Springer Science+Business Media, LLC, 2011 Monascus nationallicence Pigments nationallicence Sugarcane bagasse nationallicence Thermal stability nationallicence Kinetic modeling nationallicence Silveira Silvana Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil aut Daroit Daniel Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil aut Sant'Anna Voltaire Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil aut Brandelli Adriano Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1007-1014 1935-5130 6:4<1007 2013 6 11947 https://doi.org/10.1007/s11947-011-0710-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0710-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Silveira Silvana Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil aut NATIONALLICENCE 700 1- Daroit Daniel Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil aut NATIONALLICENCE 700 1- Sant'Anna Voltaire Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil aut NATIONALLICENCE 700 1- Brandelli Adriano Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1007-1014 1935-5130 6:4<1007 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer