Effect of ozone processing conditions on stability of fungal pigments

Natural colorants sources are required to meet the recent growing demands by the food industry due to consumers concerns of using synthetic pigments. Microbial pigments are of increasing interest as a result of the high yields that can be produced by microorganisms. Recently, Talaromyces spp. has gained attention as a good pigment producer strain. However, the application of these pigments in food manufacturing will depend on their stability to food processing (thermal and non-thermal). Accordingly, this work aimed to determinate if the colorants produced by Talaromyces spp. are applicable given their stability under ozone pasteurization. Results indicated that fungal pigments exposed to ozone could be considered as a potential natural ingredient to replace the color loss of some fruit juice processed under ozone technology. These results are promising for future applications in the food sector.