In order to evaluate the feasibility of applying the red pigment from Talaromyces abobiverticillius DWL-C010 in food industries, the effects of pH, temperature, strength of illumination and food additives on its stability were evaluated. The results showed that its thermo- and photo-degradation followed the first-order kinetic model and the pigment was more stable at near-neutral pH. During thermal degradation, the activation energy (Ea) and the degradation constant (Dc) of the pigment decreased while pH increasing, and its half-life time (t1/2), decimal reduction time (D) and temperature for reducing the D value by one lg unit (Ζ-value) increased while pH increasing. Moreover, the pigment was sensitive to UV and natural light. Under the same illumination condition, Dc decreased while pH increasing, while t1/2 and D were opposite. Furthermore, Vc had protective effects on the pigment, conversely, reductant Na2SO3 and oxidant H2O2 could fade the color. Besides, sugars (glucose and sucrose) and preservatives slightly affected the stability of the pigment. Therefore, the red pigment from T. abobiverticillius DWL-C010 has great application potentials in food industries.
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