Thermophilic microalgae-derived natural pigments for heat-stable food colouring
Development of natural food colourants from thermophilic microalgae, engineered to retain colour stability through high-temperature extrusion and thermal processing. Pigments including carotenoids, chlorophylls, and phycobiliproteins deliver orange, red, green, and brown shades while providing antioxidant and protein co-benefits for clean-label food applications.
Overview
This research program develops natural food colourants derived from thermophilic and extremophilic microalgae, specifically engineered to withstand the high temperatures of food processing. Conventional natural pigments often degrade during extrusion and thermal treatment, limiting their use in processed foods. Microalgae adapted to extreme environments naturally produce carotenoids, chlorophylls, and phycobiliproteins that offer a broad colour spectrum—from orange and red through green and brown—with the potential for improved thermal stability.
Beyond colour, microalgal biomass contributes antioxidants, proteins, and other bioactive compounds, supporting multifunctional, clean-label formulations. The approach targets thermally processed and extruded food products operating at 75–150 °C, where pigment stability is the critical performance criterion.
Technical specifications
The project follows a staged screening-to-scale-up approach:
- Screening of thermophilic and thermoacidophilic microalgae and cyanobacteria for pigment type, colour intensity, water compatibility, and thermal stability
- Characterisation of promising carotenoid, chlorophyll, and phycobiliprotein fractions
- Thermal stability testing across 75–150 °C to identify heat-stable pigment systems
- Incorporation of lead pigments into model extruded food systems
- Assessment of colour retention using CIE Lab* values, plus texture, flavour, aroma, and processing performance
- Shelf-life studies under ambient storage, with encapsulation or formulation strategies evaluated where required
The Algae Innovation Hub at Murdoch University provides expertise in microalgae cultivation, pigment analysis, and process development, with facilities for large-scale cultivation and pilot-scale trials to progress strains from laboratory to scalable production.
Technology readiness level
The technology is at an early research stage. The proposed work comprises laboratory-scale screening and characterisation of candidate microalgal strains, followed by incorporation into model food systems and shelf-life evaluation. Pilot-scale validation and commercial-scale production remain future steps contingent on successful screening outcomes.
About Murdoch University
Murdoch University is a comprehensive public research university based in Perth, Western Australia, with a multi‑campus footprint and an applied, industry‑engaged ethos. Co-location with the Murdoch Health and Knowledge Precinct—adjacent to two major hospitals—provides direct pathways to clinicians, patients, and clinical translation. On‑campus assets include a university veterinary hospital and advanced omics and analytical laboratories that support collaborative studies from bench to field. Research is supported by competitive national funding, including the Australian Research Council and National Health and Medical Research Council, alongside state and industry partnerships. A dedicated technology transfer office streamlines IP, contracting, and startup support to move discoveries into the market.
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