Physicochemical Stability of the Pigment Produced by Pseudofusicoccum adansoniae: Influence of pH, Temperature, Additives, and Light Exposure

Physicochemical stability is sought after in natural pigments, as their color must remain unchanged throughout the food’s shelf life. Our objective was to evaluate how different process variables affect the physicochemical stability of the pigment produced by Pseudofusicoccum adansoniae. The effects of pH, temperature, ions, additives, storage temperature, and light exposure on color stability were evaluated using colorimetry and/or spectrophotometry. The pigment extract was more stable at acidic pH and at temperatures below 60 °C. Additives and ions had a slight influence on color stability, and there was minimal degradation after three months of storage in the absence of light, but significant degradation when exposed to light. Degradation was characterized by a decrease in the red hue and the appearance of a yellow hue. Even with this hue change under certain conditions, the pigment remains suitable for use in the food industry.