Abdollahi Fatemeh, Jahadi Mahshid, Ghavami Mehrdad
Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran.
Department of Food Science and Technology Faculty of Agriculture, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran.
Food Sci Nutr. 2021 Jul 26;9(9):4855-4862. doi: 10.1002/fsn3.2425. eCollection 2021 Sep.
The major aim of the current study was to assess thermal stability of red pigments produced by ATCC 16362/PTCC 5303 in submerged fermentation. Natural pigments were produced by using stirred tank bioreactor. Stability of pigments was assessed under various temperature (50.2-97.8°C), salt (0%-2.5%), and pH (4.3-7.7) values. Thermal degradation constant and half-life value of the red pigments were analyzed using response surface methodology followed by a first-order kinetic reaction. Results of this study showed that pH, temperature, and salt content could affect red color stability of . The pigment showed various stabilities in various thermal conditions (temperature, salt, and pH). At high temperatures, degradation constant of the red pigments increased with decreasing pH, revealing that the red pigment was destroyed at lower pH values and salt could affect stability of the red pigments at lower temperatures.
本研究的主要目的是评估ATCC 16362/PTCC 5303在深层发酵中产生的红色素的热稳定性。使用搅拌罐生物反应器生产天然色素。在不同温度（50.2 - 97.8°C）、盐浓度（0% - 2.5%）和pH值（4.3 - 7.7）条件下评估色素的稳定性。采用响应面法结合一级动力学反应分析红色素的热降解常数和半衰期值。本研究结果表明，pH值、温度和盐含量会影响红色素的稳定性。该色素在不同的热条件（温度、盐和pH）下表现出不同的稳定性。在高温下，红色素的降解常数随pH值降低而增加，这表明红色素在较低pH值下会被破坏，并且盐会影响红色素在较低温度下的稳定性。
