The aim of the present study was to analyze the impact of ozone processing technology on the stability of fungal pigments produced by Talaromyces spp. suspended in a buffer of pH 6 and a beverage model system (BMS). Both samples were ozonated by different ozone levels (0.031 to 0.064 mg/min/mL) and processing times (0 to 10 min). The impact of these processing variables on color degradation parameters was studied. Significant changes in pigmented extract and pigmented beverage model system (BMS) were observed. Ozone concentration and treatment time demonstrated to be critical factors in the color degradation of fungal pigments. First-order kinetic models adequately described the degradation pattern of pigments during ozonation. Degradation rate constants ranged from 0.127 to 0.206 in the buffer and from 0.068 to 0.119 in the BMS. The CIE L*a*b* parameters also confirmed the degradation behavior during ozonation process.

Results from this study indicated that color stability of microbial pigments is affected by ozone processing conditions, thus, this quality aspect should be considered before applying this type of colorants in food products processed with ozone.

Industrial relevance

Natural colorants sources are required to meet the recent growing demands by the food industry due to consumers concerns of using synthetic pigments. Microbial pigments are of increasing interest as a result of the high yields that can be produced by microorganisms. Recently, Talaromyces spp. has gained attention as a good pigment producer strain. However, the application of these pigments in food manufacturing will depend on their stability to food processing (thermal and non-thermal). Accordingly, this work aimed to determinate if the colorants produced by Talaromyces spp. are applicable given their stability under ozone pasteurization. Results indicated that fungal pigments exposed to ozone could be considered as a potential natural ingredient to replace the color loss of some fruit juice processed under ozone technology. These results are promising for future applications in the food sector.

中文翻译：

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臭氧处理条件对真菌色素稳定性的影响

本研究的目的是分析臭氧处理技​​术对Talaromyces生产的真菌色素的稳定性的影响。spp。悬浮在pH值为6的缓冲液和饮料模型系统（BMS）中。两种样品均通过不同的臭氧水平（0.031至0.064 mg / min / mL）和处理时间（0至10分钟）进行臭氧处理。研究了这些处理变量对颜色退化参数的影响。观察到色素提取物和色素饮料模型系统（BMS）的显着变化。臭氧浓度和处理时间被证明是真菌色素变色的关键因素。一级动力学模型充分描述了在臭氧化过程中颜料的降解方式。缓冲液中的降解速率常数范围为0.127至0.206，而BMS中的降解速率常数范围为0.068至0.119。CIE L * a * b*参数还证实了臭氧化过程中的降解行为。

这项研究的结果表明，微生物颜料的颜色稳定性受臭氧处理条件的影响，因此，在将这种类型的着色剂应用于经过臭氧处理的食品中之前，应考虑这一质量方面。

行业相关性

由于消费者担心使用合成颜料，需要天然着色剂源来满足食品工业最近增长的需求。由于微生物可以产生高收率，因此微生物颜料受到越来越多的关注。最近，Talaromyces spp。作为良好的颜料生产菌株已引起关注。但是，这些颜料在食品制造中的应用将取决于它们对食品加工（热和非热）的稳定性。因此，这项工作旨在确定Talaromyces是否产生了着色剂。spp。由于它们在臭氧巴氏杀菌下的稳定性，因此适用。结果表明，暴露于臭氧的真菌色素可被认为是替代某些通过臭氧技术处理的果汁的颜色损失的潜在天然成分。这些结果对于在食品领域的未来应用是有希望的。