Pigment produced from Arcopilus aureus isolated from grapevines: Promising natural yellow colorants for the food industry

[Display omitted] •Arcopilus aureus isolated from grapevine was identified as yellow pigment producer.•Cochlioquinol II and riboflavin were detected in the yellow pigment for the first time.•The pigment remained stable on heating, which is an advantage over other natural dyes.•The pigment didn’t rem...

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Bibliographic Details
Published in:	Food chemistry Vol. 389; p. 132967
Main Authors:	Amaral De Faria Silva, Luciana, Ferreira Alves, Mariana, Florêncio Filho, Daniel, Aparecida Takahashi, Jacqueline, Soares Santos, Leandro, Almeida De Carvalho, Silmara
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 30-09-2022
Subjects:	Characterization Cochlioquinol II Endophytic fungus Riboflavin Stability Characterization Riboflavin Stability Endophytic fungus Cochlioquinol II
Online Access:	Get full text
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Summary:	[Display omitted] •Arcopilus aureus isolated from grapevine was identified as yellow pigment producer.•Cochlioquinol II and riboflavin were detected in the yellow pigment for the first time.•The pigment remained stable on heating, which is an advantage over other natural dyes.•The pigment didn’t remain stable with decreasing pH, which limits its use in acid matrix. Interest in the use of natural non-toxic pigments by the food industry has grown. Some filamentous fungi are producers of natural pigments that are more stable at temperature and pH than other pigments also classified as natural, such as those produced by plants. Production potential of natural pigments by endophytic fungi from grapevines was evaluated. Arcopilus aureus was selected as a potential source for a yellow pigment, which was characterized and tested for stability to variations in temperature and pH. Components, cochlioquinol II and riboflavin, were detected, which has not previously been reported in A. aureus. The pigment was stable and showed increased absorption at lower / acidic pH. These results provide information on the potential of this fungus and a yellow pigment for the first time, which can be used for further development and industrial application.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2022.132967