The document discusses using a high-antioxidant Monascus strain selected by Taiwan Tobacco & Liquor Corporation to develop new food and beverage products. It describes applying the strain to develop Anka wines, coffees, vinegars, and meat and food products. These applications increased antioxidant levels and improved qualities like taste, texture and shelf life. The strain shows potential for creating high value products with health benefits.

1. The characteristics of high-antioxidant Anka and its new application in food and beverage industries Tzann-Feng Lin Ph. D ., Senior Vice President Chih-Shen Chang, Chia-Wen Yu, Chin-Tsai Huang Taiwan Tobacco & Liquor Corporation

2. Introduction Selection of high-antioxidant Monascus strain New application of high-antioxidant Anka in beverages New application of high-antioxidant Anka in meat products New application of high-antioxidant Anka in food products Conclusion and prospect Content

3. The fermentation products of Monascus , have been used as food and health remedies for over 1000 years in China. Anka contains a variety of health-care ingredients and can also be used as delicious food. Therefore developing new uses of Anka has become an important work for food and beverage companies. The Taiwan Tobacco & Liquor Corporation selected a Monascus strain that could produce high-antioxidant compounds. The thermostatbility of the pigment and antioxidant activity of the Anka could lead to the development of new type of food and beverage products. Introduction

4. Extracellular hydrolytic enzymes Primary metabolites （ acids, alcohols, esters ） Secondary metabolites: 1. pigments （ red, orange, yellow ） 2. cholesterol-lowering agents （ monacolins ） 3. antihypertensive substances （ GABA, acetylcholin ） 4. antimicrobial substances （ rubropuncatin, monascorubrin ） 5. antioxidant substances （ dimerumic acid, flavonoids ） 6. Antihyperglycemic substances （ glucosamine, PPARs ） 7. enhancer of cholesterol-absorption （ physterols ） 8. unidentified substances with other biological activities Economic metabolites produced by Monascus spp.

5. Selection the high-antioxidant Monascus strain and its characteristics One high-antioxidant strain was screened from 110 Monascus strains in TTL’s stock cultures. The strain has following characteristics ： 1. bright scarlet and rich aroma . 2. high antioxidant activity with good thermostatbility. 3. antimicrobial activities. The exploration of using high-antioxidant Monascus strain for developing new types of beverage, food and meat product was addressed as following.

6. Comparison the characteristics between conventional and high-antioxidant Anka 5,140 4,020 protease activity (units/g) 1,480 1,550 glucoamylase activity (units/g) 80.8 7.36 antioxidant activity (TEAC/mL) 1,216 96.8 red color (OD 500 ) high-antioxidant Anka conventional Anka Types of Anka Characteristics

7. Appearance of the high-antioxidant and conventional Anka Conventional Anka High-Antioxidant Anka

8. Change of antioxidant activity of the fermentative broth during different stages of fermentation. Application of high-antioxidant Anka in beverages (I) 38.82 after fermentation 31.04 during fermentation 28.16 before fermentation (grape juice) (TEAC/mL) Antioxidant activity as scavenging ability of DPPH Fermentation broths

9. HPLC fingerprints of the Anka wine and grape juice Application of high-antioxidant Anka in beverages (I) Anka wine Grape juice

10. Anka wine ： no need of long aging to reach good taste Application of high-antioxidant Anka in beverages (I)

11. Composition of the fermentative broth between conventional and high-antioxidant Anka Application of high-antioxidant Anka in beverages (II) 2.48 ～ 2.88 0.52 ～ 0.77 amino acid (g Ala/100 mL) 5.93 ～ 7.25 3.36 ～ 3.95 polyphenol (g GAE/mL) 12.88 ～ 15.31 8.09 ～ 9.91 antioxidant activity (TEAC/mL) High-antioxidant Anka Conventional Anka Composition

12. Enhancing antioxidant activity of coffee drinks by anka-fermented broth example 1 ： Mixed coffee beans with medium dark roast example 2 ： Mandeling coffee beans and Brazil coffee beans both with medium roast example 3 ： mixed coffee beans with dark roast Application of high-antioxidant Anka in beverages (II) 20.08 45.77 38.12 example 3 17.63 37.75 32.09 example 2 14.99 40.03 34.81 example 1 after addition before addition Increase % of antioxidant activity after addition Antioxidant activity (TEAC/mL) Coffee drinks

13. Anka coffee ： decrease bitter taste, but enhance flavor and antioxidant activities Application of high-antioxidant Anka in beverages (II)

14. Anka malz containing 9 amino acids that can relief mental pressure Application of high-antioxidant Anka in beverages (III) increase insulin concentration 5.16 carnosine overcome depression and improve memory 5.31 tyrosine balance of central nervous system 6.70 asparagine help mood stability 4.30 isoleucine help emotional stability. 7.39 valine stabilize blood sugar 7.76 leucine precursor of adrenaline 7.38 phenylalanine precursor of serotonin 4.41 tryptophan suppress central nervous system 4.09 γ-aminobutyric Acid Physiological significance Content ( mg/100g ） Effective component

15. Anka malz ： relief mental tension and refresh spirit. Application of high-antioxidant Anka in beverages (III)

16. Inhibitor activities of xanthine oxidase in Anka vinegar Application of high-antioxidant Anka in beverages (IV)

17. Anka vinegar ： prevent gout Application of high-antioxidant Anka in beverages (IV)

18. Comparison the Hon-Jao （ Monascus -fermented mash ） between conventional and high-antioxidant Anka 0.73 2.71 amino acid (g ala/100 mL) 0.51 0.89 succinic acid （ % ） 0.67 1.360 OD 500 7.92 7.84 alcohol ( % ) 21.3 26.2 sugar （ Brix ） 4.83 4.55 pH Conventional Anka High-antioxidant Anka Composition

19. S. aureus Comparison the antibacterial activity between conventional and high-antioxidant Hon-Jao E. coli B. subtilis C. perfringens

20. S. aureus E. coli B. subtilis C. perfringens Comparison the antibacterial activity of the high-antioxidant Hon-Jao with different concentrations of sorbate and nitrite

21. Anka sausages ： reduce the use of sorbate and nitrite Application of high-antioxidant Anka in meat products (I)

22. Anka pigs’ knuckles ： tender, relastic and not oily Application of high-antioxidant Anka in meat products (II)

23. Anka meat ball: no rancidity after long storage Application of high-antioxidant Anka in meat products (III)

24. Comparison the phytosterol content among different Anka 85.33 95.43 189.71 Total 36.97 30.27 72.67 sitosterol 13.19 10.92 51.63 campesterol 6.92 5.05 19.70 stigmasterol 28.25 49.19 45.70 ergosterol （ mg / 100g ） Conventional Anka High-antioxidant Anka Cholesterol-lowering Anka Composition

25. Anka instant powder : together with fiber and soy protein Application of high-antioxidant Anka in food products (I)

26. Anka XO sauce : extend the stability of the aroma Application of high-antioxidant Anka in food products (II)

27. The thermostatbility of the antioxidant activity of the high-antioxidant Anka 12.23 ± 0.45 130℃ ， 8 hrs 3 12.93 ± 1.04 100℃ ， 4 hrs 2 12.78 ± 0.92 room temperature （ control group ） 1 Antioxidant activity (TEAC/g) Process condition Treatment

28. Anka pasta : elastic, resilient and chewy Application of high-antioxidant Anka in food products (III)

29. Anka bakery : biscuit, pineapple cake, moon cake Application of high-antioxidant Anka in food products (IV)

30. Anka nougat : with oligo-maltose and fucrose Application of high-antioxidant Anka in food products (V)

31. Anka can be both delicious and healthy. The use of high-antioxidant Anka not only improves the appearance of the food, but also adds special delicious flavor. The health-care components of Anka can create high value-added new products for food and beverage industries. Conclusion and prospect(1)

32. Not every Monascus strain has multi-health benefits, but only excellent strain under p recise control of the fermentation condition can lead to the production of delicious and beneficial health-care components. Bad strain under i nadequate environment often produces poisonous citrinin. Good strain and proper incubation condition are key points for developing Anka-derived foods. Conclusion and prospect (2)

33. Thanks for your attention !