Novel dyestuffs from basidiomycetes for foodstuffs
A research project of the University of Gießen, Institute of Food Chemistry and Food Biotechnology with funding from the BMWi via AiF/FEI.
Colour deviations are among the most common causes of food rejection by consumers. Currently, synthetically produced and natural colours can be used as additives for certain foods. However, consumers are increasingly rejecting synthetic ingredients and the desire for natural and sustainably produced foods is growing.
Natural alternative from basidiomycetes
Besides the increasing rejection of synthetic ingredients by consumers, one of the challenges with natural dyes is that they are often less stable. In preliminary work by the research centre, three basidiomycetes were identified that produce red and water-soluble dyes, which have not been described so far. The basidiomycetes also include edible mushrooms, and their products can be declared as natural ingredients.
Within the framework of the research project, a biotechnological process for the production of natural dyes from basidiomycetes is to be developed. These have the potential to produce dyes in submerged cultures. The structure of the dyes is to be elucidated and an initial toxicological risk assessment is to be developed.
University of Gießen, Institute of Food Chemistry and Food Biotechnology
Project leader: Prof. Dr. Holger Zorn / Dr. Martin Gand
Collaborator: M. Sc. Niklas Broel
Funding by the BMWi via AiF/FEI
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