Food chemistryPigmentsBiologicalFood Coloring AgentsAnimalsDairy Products
Comparative evaluation of spray dried fungal pigments Monascorubrin and Rubropunctatin for application as natural food colorants in dairy products.
Indumathi Mullaiselvan, Vijayarani Kanagaraj, Haripriya Ravikumar, Vignesh Duraisamy, Nivetha Elangovan, Prathaban Munisamy
Published: 202510.1016/j.foodchem.2025.146755
Abstract
Natural food colorants with bioactive properties are gaining attention as safer alternatives to synthetic dyes. In this study, monascorubrin and rubropunctatin pigments were produced by submerged fermentation of Monascus purpureus F1 and Talaromyces…
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