Recombinant citrinin-free monascus pigment platform for heat-stable natural food colors

Overview

This technology is a recombinant pigment production platform that transfers azaphilone biosynthetic genes from Monascus—a fungus traditionally used as a food colorant in Asia—into an engineered, food-grade fungal host that cannot produce citrinin. By removing the mycotoxin pathway at the genetic level, the platform addresses the main food-safety concern associated with conventional Monascus fermentation while retaining the color chemistry and stability advantages of azaphilone pigments.

The system uses liquid fermentation to produce yellow and aminated red pigments. Blending these pigments and adjusting the amination chemistry allows food manufacturers to achieve red, orange, and brown shades from one ingredient system, reducing formulation complexity relative to sourcing multiple botanical colorants. Because the pigments are more heat- and pH-stable than anthocyanins and betalains, they are suitable for processing temperatures from 75°C to 150°C. Aminated forms are water-soluble, supporting easy incorporation in aqueous systems and extrusion processes.

Technical specifications

Key features:

• Engineered food-grade fungal host with citrinin biosynthesis eliminated, reducing mycotoxin risk at the source
• Fermentation-derived yellow and aminated red pigments with tunable red, orange, and brown shades via pigment ratio and amination chemistry
• Water-soluble aminated pigments for straightforward aqueous or extrusion incorporation
• Heat and pH stability suited to 75–150°C processing, targeting applications where anthocyanins or betalains may degrade
• Purification removes cells and DNA, supporting processing compatibility and clean-label positioning
• Fermentation supply is consistent and scalable on standard infrastructure, reducing dependence on agricultural crop variability
• Batch-consistent production designed for ingredient-scale manufacturing

The platform is intended for use in food and beverage coloring applications where natural, clean-label colorants are desired. The same fermentation-derived ingredient system can cover multiple target shades, simplifying formulation and inventory management.

Technology readiness level

The technology is at a pre-commercial validation stage. The proposed development program begins with analytical-scale confirmation of the citrinin-free genotype and phenotype, followed by fermentation optimization to control red-to-yellow pigment ratios. Subsequent phases include pilot-scale fermentation, purification to a cell- and DNA-free pigment concentrate, CIE Lab dose-response studies to map color shades, thermal stability testing across 75–150°C, accelerated and real-time shelf-life studies, sensory evaluation, and pilot extrusion trials. At the end of the program, validated samples and a technical/stability dossier would be available to support scale-up and commercial adoption.