Regina Mary R
Auxilium College, India
Title: Food functionalization and preservative activity of bioactive colorant prodigiosin
Biography
Biography: Regina Mary R
Abstract
Prodigiosin (PG) is a natural red colored compound, widely used in pharmacological and biological applications. This investigation focused on nutraceutical and food functionalization potential of natural colorant PG was compared synthetic food colorant erythrosine (ER). The antioxidant potential of PG and ER was examined by DPPH and ABTS radical scavenging method. The bactericidal efficiency of PG and ER were analyzed against six foodborne pathogens. The food shelf life extant ability of PG and ER was analyzed using meat extract powder (MEP) as a model food material. The PG (70.19 g/kg) was biosynthesized from Serratia marcescens by solid state fermentation. The scavenging activity of PG was calculated to be 99% and 99.9% were DPPH and ABTS, respectively. ER shows DPPH, 81%; ABTS, 85.9% of radical scavenging was achieved. The scavenging ability of PG was confirmed through UV-visible, EPR, fluorescence spectrum and cyclic voltammetry analyses. The bactericidal efficiency of PG against the selected foodborne pathogens exhibited significant inhibition on growth than the synthetic colorant and the shelf life of the food was extended in the presence of PG containing food model. Hence, the PG may be used as food colorant and thus significantly reduce the addition of synthetic colorant in food processing industry. This study will bring an innovative approach on food additive for safe and sustainable food process.