Bluish microbial pigments for food applications

Overview

This research offers two microbial-derived bluish pigments designed for use as natural colorants in food and beverage formulations. The first is a blue biomass produced from the filamentous fungus Fusarium oxysporum, and the second is a violet-blue extract rich in violacein derived from the bacterium Janthinobacterium sp. These solutions address a significant market gap, as natural blue color alternatives are rare in nature and existing plant-based options suffer from poor stability. Both pigments are intended for applications requiring pH and temperature stability, which are essential conditions in food processing.

Technical specifications

Key features:

• Blue biomass from F. oxysporum obtained through a patented production process, with additional patented transformation from red to blue biomass
• Violet-blue violacein-rich extract from Janthinobacterium sp. with reported good pH and temperature stability
• F. oxysporum biomass is produced at high temperature and pressure conditions, suggesting the pigment remains stable under such processing environments
• Acute toxicity assessment for F. oxysporum blue biomass revealed no toxic effects (OECD category 5)
• Preliminary toxicity study in mice for violacein showed no hematotoxicity, nephrotoxicity, or hepatotoxicity at tested doses

Research and development activities:

• Identification of the blue pigment in F. oxysporum biomass
• Pilot-scale bioreactor production of blue biomass
• Optimization of violacein production via submerged fermentation of Janthinobacterium sp. in bioreactors
• Preparation of violacein-rich extract for food formulation assays
• Purification to obtain pure violacein for toxicological studies
• Application assays incorporating bluish colorants into food, monitoring coloring strength and color stability during processing and storage

Technology readiness level

The technology is at an early-to-mid stage of development. For F. oxysporum, the production process has been patented, and initial toxicity assessment has been completed. Ongoing work includes pigment identification, pilot-scale production, and application testing in food and cosmetic formulations. For violacein from Janthinobacterium sp., research is at an earlier stage, with limited food application studies available and initial toxicological indications only. Further validation through food formulation assays, stability monitoring during processing and storage, and expanded toxicological evaluation is planned.