Natural plant pigments from fermentation for food industry applications

Overview

This research program develops a fermentation-based process for recovering natural yellow and red pigments from plant-based raw materials, including fruits and vegetables. By using microbial fermentation to break down plant cell walls and fiber structures, the technology improves the release and recovery of water-soluble pigments compared to conventional extraction methods. The result is a sustainable, bio-based source of natural colorants that can help food manufacturers reduce reliance on synthetic dyes.

Technical specifications

Process approach:

• Microbial fermentation applied to plant, fruit, and vegetable materials
• Biological breakdown of cell wall and fiber structures to enhance pigment release
• Focus on water-soluble yellow and red pigments
• Process optimization planned across multiple raw material types

Planned validation activities:

• Fermentation trials using diverse plants, fruits, and vegetables as feedstocks
• Mass and energy balance calculations to assess process efficiency
• Techno-economic analysis to evaluate commercial feasibility
• Estimated timeline of one year for completion

Areas where partner support is sought:

• Equipment for fermentation scale-up
• Pigment encapsulation equipment
• Funding for key personnel

Technology readiness level

The research team has completed initial laboratory assessments demonstrating that microbial fermentation improves pigment recovery from plant materials. The program is now moving toward broader feedstock validation, process optimization, and scale-up evaluation. Planned mass and energy balance studies and techno-economic analysis will establish feasibility for industrial adoption.