Production of red-pink pigment from Salinicoccus sp. as natural coloring agent in high-fat-containing foods

Authors

  • Qinke Yu The Bachelor of Science in Biotechnology (International Program), Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
  • Pachara Tangudomkan Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
  • Cheunjit Prakitchaiwatana Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand. The Development of Foods and Food Additives from Innovative Microbial Fermentation Research Group, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
  • Wen-Chen Huang The Bachelor of Science in Biotechnology (International Program), Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand

Keywords:

Red-pink pigment, microbial pigmen, pigment production, halophilic bacteria

Abstract

This study investigated the potential of red-pink pigments produced by Salinicoccus sp. (82-1) strains, isolated from salty fermented foods, as an alternative source of natural food colorants with antioxidant and antimicrobial properties. This research aimed to optimize the cultivation of Salinicoccus sp. in a medium derived from salty fermented food and milk, extract the pigments produced, evaluate their bioactive properties (antioxidant and antimicrobial), and finally apply them to food models with high fat content.

The optimal cultivation medium consists of 1% peptone water supplemented with 5% milk. This medium yielded a cell count of 8.8 log CFU/ml in a 3 L bioreactor, corresponding to 28.75 g of wet cells, and it yielded a total of 15.65 g of crude pigments. The extracted pigment exhibited significant free radical scavenging activity (51.98% by the DPPH method) and antimicrobial activity against Escherichia coli and Staphylococcus aureus, with clear zones of 12.5 mm and 15.4 mm, respectively.

When applied to food models at a concentration of 6.67%, the pigment provided coloration with no antimicrobial activity similar to commercial synthetic (CS) coloring agents. Furthermore, it effectively inhibited rancidity in the food models by reducing the peroxide value significantly compared to the CS coloring agent.

In summary, the pigment derived from Salinicoccus sp. has potential for use as a natural food colorant with added functional benefits, offering an alternative to synthetic colorants while providing antioxidant and antimicrobial properties.

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Published

24-04-2025

How to Cite

Yu, Q., Tangudomkan, P., Prakitchaiwattana, C. ., & Huang, W.-C. (2025). Production of red-pink pigment from Salinicoccus sp. as natural coloring agent in high-fat-containing foods. Food Agricultural Sciences and Technology, 11(1), 68–82. retrieved from https://ph02.tci-thaijo.org/index.php/stej/article/view/254746

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Vol. 11 No. 1 (2025): JANUARY - APRIL

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