Optimization of Food Colourant Production in Capable Fungi Isolated from the Soil in Nsukka

Description

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Abstract

Colouring of food substances has been an age long practice by man in order to improve appearance, preserve or add nutrient to foods. Health risk and damages caused by the use of currently more available synthetic colourants in foods had necessitated the search for biological alternative.

In this study, four fungi isolated from the soil in Nsukka were evaluated for their ability to produce colourants. Two of the isolates identified as Acremonium cellulolyticus and Trichoderma viride elaborating red and yellow pigments (colourants) respectively, were selected for optimization in a liquid mineral salt medium.

Spectral patterns of the pigments extracted with acetone, methanol, cold acetone-methanol, hexane or benzene revealed that they contained carotenoids.

Introduction

Colourant as an English word means a dye, pigment or other substance that  colours  something. It took its root from the word colour. Colour is a phenomenon of light, a visual perception that enables one to differentiate otherwise identical objects.

Appreciation of colour thus, is a function of the light-adapted eye and is entirely the property of cones that  are preset  in the retina of human eye (Dixit, 2001). Hence, colours can serve as a protective measure against the  consumption  of spoiled food (Dufossé, 2006). According to International Food Information Council and U.S.

Food and Drug Administration (2010) colour is added to foods to offset colour loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in colour; enhance colours that occur naturally; and to provide colour to colourless and ‘fun’ foods.

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