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Advisor(s)
Abstract(s)
In recent years, different substrates have been used in the production of pigments from M. purpureus; thus, pigment extraction would benefit from the appraisal of an optimal method. In this study, we employed quinoa flour fermented by the fungus, which was supplemented with sodium chloride to improve pigment production. The optimization of the hydroethanolic extraction of the pigments was found to reach a maximum at an ethanol grade of 49.0%, an extraction temperature of 60 °C, and an ethanol:sample ratio of 35.9 with a yield (%) of 26.15 ± 0.26. In addition, a linear equation (R2 = 0.964) was modelled to estimate the extract concentration from absorbances measured at 400, 470, and 500 nm.
Description
Keywords
Extracts Sodium chloride Yield Box–Behnken design Response surface Density Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Citation
Quispe-Rivera, Evelyn; Tucta-Huillca, Franz; Silva-Jaimes, Marcial; Gonzales-Barron, Ursula; Cadavez, Vasco (2022). Optimization of pigment extraction from Quinoa flour fermented by Monascus purpureus supplemented with sodium chloride. Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing. Online: MDPI. p. 1-5. ISSN 2673-9976
Publisher
MDPI