Characterization and cytotoxic activity of pigment extracted from Rhodotorula mucilaginosa to assess its potential as bi
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ORIGINAL ARTICLE
Characterization and cytotoxic activity of pigment extracted from Rhodotorula mucilaginosa to assess its potential as biofunctional additive in confectionary products Rajan Sharma1,2 • Gargi Ghoshal1
Revised: 20 August 2020 / Accepted: 1 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The objective of the present investigation was to identify and characterize the pigment produced by yeast strain Rhodotorula mucilaginosa (MTCC-1403) using food industry residues. Onion peel powder and Mung bean husks were explored as substrate for submerged fermentation at previously optimized conditions in 3-L bioreactor. The pigment extraction was followed by quantification and characterization in terms of UV–visible spectroscopy, Fourier transform infrared spectroscopy, high performance liquid chromatography and fluorescence spectroscopy. Anti-carcinogenic activity of extracted pigment was measured against MCF-7 breast cancer cells. Furthermore, the pigment was used for the development of confectionary products (hard boiled candy and jelly) at different concentrations to evaluate its influence on bioactive properties and functionality. UV–visible spectroscopic reports revealed that torularhodin, b-carotene, and torulene were major carotenoids present. In case of anti-carcinogenic activity, cell inhibition of 21.21% was observed with 40 lg of the extracted pigment after 72 h of incubation against MCF-7 cells. Significant influence of extracted pigment on confectionary products was observed for antioxidant activity, carotenoid content, color profile and sensory evaluation.
& Gargi Ghoshal [email protected] 1
Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
2
Depertment of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
Keywords Rhodotorula mucilaginosa Agro-industrial waste Carotenoids Antioxidant activity
Introduction Color has been referred to as prime parameter to dictate the quality of any food product. The necessity for food colorants arises from the fact that appearance is the fundamental attribute to evaluate the quality of any given product. The objective of food colorants is either to substitute the color eluded during processing or augment the one already present. There are plenty of artificial pigments which are being contrived and exploited in the food industries (Tuli et al. 2015) that may cause severe harmful effects on human health. Simulated colors are criticized for their application in food products due to their neurotoxic, carcinogenic and genotoxic properties (Hayashi et al. 2000). Positive adaptability and consumers priority towards the use of natural products is encouraging the industries to use biological pigments. Although natural colors are widely distributed in our surroundings, cost of the extraction and purification is the major constraint. Joshi et al. (2003) reported that biological colors are not cost effective due to their
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