International Journal of Fermented Foods: v.3.n.2 p-105-113 Dec. 2014

© 2014 New Delhi Publishers. All rights reserved

DOI No. 10.5958/2321-712X.2014.01312.X

1

Effect of Ph and Temperature on

Carotenoid Pigments produced from

Rhodotorula Minuta

Shivalkar Yadav K 1 * and Prabha R. 2

1 Department of Dairy Microbiology, Dairy Science College, KVAFSU, Hebbal,

Bengaluru -560024, India

2 Asst.Quality Control Officer, APDDCF, Hyderabad-500007, India.

*Corresponding author : shivalkaryadav@gmail.com

ABSTRACT

The main criterion for food selection is colour. Colours of the commercial

productsȱplayȱaȱvitalȱroleȱtoȱattractȱtheȱconsumersȱandȱalsoȱrepresentȱtheȱqualityȱ

of the products. Some synthetic colours are detrimental to human health and

hence food industry is looking for natural pigment. Rhodotorula is a carotenoid

biosynthetic yeast producing yellow or orange red colonies. The carotenoid

pigment extracted from Rhodotorula minuta grown in coconut water as natural

medium incubated at 30 0 C for 3-5 days period showed stability at acidic, neutral

and alkaline P H . Heating the pigment to lab pasteurization (63 0 C/30min), boiling

(100 0 C/10min) and sterilization (121 0 C/15min) reduced the intensity of extra and

intracellular pigment by 15 to 20 per cent. Out of both intracellular behaved

betterȱthanȱextracellularȱpigmentȱofȱ Rhodotorula minuta .

Keywords: Carotenoids, Microbial pigments, Natural food colourants, Stability,

Extracellular, Intracellular pigment

Many advances in the developments of food colours have been made

over the last 25 years, particularly in terms of harmonized legislation and

advances in processing and formulation technology, there is still scope for

future developments. The overall forecast for colour market is to grow in

line with technological and sociological changes that will lead to an overall

increaseȱ inȱ processedȱ foodstuffs.ȱ Itȱ isȱ thoughtȱ thatȱ theȱ naturalȱ colourȱ

market will grow on a global scale at a greater rate than synthetic colours