Quality and acceptability of Monascus biopigment beverage

Issue Date

7-2016

Abstract

The study aimed to develop a Monascus biopigment beverage, which was made from the extract of Monascus-fermented rice, and evaluate its quality and acceptability as a functional drink. In addition, the stability of secondary metabolites, monacolin K and citrinin, on different acid concentrations (0.2, 0.4 and 0.6% w/v), various temperature treatments (30, 60 and 90°C), and daylight exposure for 30 days was determined. A method of enhancing monacolin K to citrinin ratio was included in the extraction process by partial heating of Monascus-fermented rice with ethanol at 65°C for 60 minutes. Preference ranking test and quality scoring were performed for the preliminary and final screening, respectively, of beverage formulations. On the other hand, quantification of monacolin K and citrinin in stability studies was done using high-performance liquid chromatography (HPLC) with UV-Vis spectrophotometer. Results showed that two formulations, both with the lowest amount of Monascus extract added (7.2 mL per 250 mL), were significantly acceptable and comparable but the sample with less sugar and acidulant contents (9.7% sugar, 0.3% acidulant) was preferred and analyzed for physicochemical tests. The developed beverage had a pH of 2.8, titratable acidity (TA) of 0.31% expressed as citric acid while 0.32% as malic acid, total soluble solids (TSS) of 11oBrix, 2,2 diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity of 16.66%, and total phenolic content of 4.13 mg catechin (per 250 mL beverage). No visible peak was observed in both monacolin K (lovastatin equivalent) and citrinin determination. The metabolites were shown to decrease when the extract was subjected to different acid concentrations and temperature treatments as well as when exposed to daylight for 30 days. Conversely, increase in the ratio of monacolin K to citrinin was observed in partial heating of Monascus-fermented rice, thus the need to include in the extraction method. The study suggested that aside from imparting color, Monascus biopigment could be incorporated in the beverages to improve its functional properties.

Source or Periodical Title

International Food Research Journal

ISSN

1985-4668

Volume

23

Issue

4

Page

1492-1500

Document Type

Article

Physical Description

tables, graphs

Language

English

Subject

Citrinin, Functional drink, Monacolin K, Monascus purpureus biopigment

Digital Copy

yes

Link to Full Text

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