Microbial colorants production in stirred-tank bioreactor and their incorporation in an alternative food packaging biomaterial

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dc.contributor.authorOliveira, Fernanda de [UNESP]
dc.contributor.authorLima, Caio de Azevedo [UNESP]
dc.contributor.authorLopes, André Moreni
dc.contributor.authorMarques, Daniela de Araújo Viana
dc.contributor.authorDruzian, Janice Izabel
dc.contributor.authorJúnior, Adalberto Pessoa
dc.contributor.authorSantos-Ebinuma, Valéria Carvalho [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversity of Pernambuco-ICB/UPE
dc.contributor.institutionUniversidade Federal da Bahia (UFBA)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2021-06-25T10:15:51Z
dc.date.available2021-06-25T10:15:51Z
dc.date.issued2020-12-01
dc.description.abstractNatural colorants from microbial fermentation have gained significant attention in the market to replace the synthetic ones. Talaromyces spp. produce yellow-orange-red colorants, appearing as a potential microorganism to be used for this purpose. In this work, the production of natural colorants by T. amestolkiae in a stirred-tank bioreactor is studied, followed by its application as additives in bio-based films. The effect of the pH-shift control strategy from 4.5 to 8.0 after 96 h of cultivation is evaluated at 500 rpm, resulting in an improvement of natural colorant production, with this increase being more significant for the orange and red ones, both close to 4-fold. Next, the fermented broth containing the colorants is applied to the preparation of cassava starch-based films in order to incorporate functional activity in biodegradable films for food packaging. The presence of fermented broth did not affect the water activity and total solids of biodegradable films as compared with the standard one. In the end, the films are used to pack butter samples (for 45 days) showing excellent results regarding antioxidant activity. It is demonstrated that the presence of natural colorants is obtained by a biotechnology process, which can provide protection against oxidative action, as well as be a functional food additive in food packing biomaterials.en
dc.description.affiliationDepartment of Engineering Bioprocess and Biotechnology School of Pharmaceutical Sciences Universidade Estadual Paulista—UNESP
dc.description.affiliationFaculty of Pharmaceutical Sciences University of Campinas—FCF/UNICAMP
dc.description.affiliationLaboratory of Biotechnology Applied to Infectious and Parasitic Diseases Biological Science Institute University of Pernambuco-ICB/UPE
dc.description.affiliationDepartment of Bromatological Analysis Faculty of Pharmacy Postgraduate Program in Science of Food Federal University of Bahia
dc.description.affiliationDepartment of Biochemical and Pharmaceutical Technology University of São Paulo
dc.description.affiliationUnespDepartment of Engineering Bioprocess and Biotechnology School of Pharmaceutical Sciences Universidade Estadual Paulista—UNESP
dc.format.extent1-14
dc.identifierhttp://dx.doi.org/10.3390/jof6040264
dc.identifier.citationJournal of Fungi, v. 6, n. 4, p. 1-14, 2020.
dc.identifier.doi10.3390/jof6040264
dc.identifier.issn2309-608X
dc.identifier.scopus2-s2.0-85096042876
dc.identifier.urihttp://hdl.handle.net/11449/205467
dc.language.isoeng
dc.relation.ispartofJournal of Fungi
dc.sourceScopus
dc.subjectAntioxidant
dc.subjectBiodegradable films
dc.subjectFilamentous fungi
dc.subjectFood package
dc.subjectNatural colorants
dc.subjectStirred-tank bioreactor
dc.titleMicrobial colorants production in stirred-tank bioreactor and their incorporation in an alternative food packaging biomaterialen
dc.typeArtigo

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