Application and Discussion of Monascus Yellow Pigment in Different Food Systems

Abstract:

Monascus yellow pigment oleoresin was applied in different food systems (liquid, semi-solid and solid) by either direct addition or encapsulated in powder. The color changes of Monascus yellow pigment oleoresinin various foods were investigated by spectrophotometer and the color stability was thus analyzed. Furthermore, the causes and mechanism of discoloration were discussed. The pigment could maintain bright yellow color in soft drink. When it was added into butter cookie and custard, a red tone was observed. The microcapsulated pigment effectively protected the color tone in custard. The unknown components in Monascus yellow pigment besides the Monascin pigments could react with unionized amino groups in food, which consequently produce red pigment and subsequently turn the color tone to red.