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8223663 
Journal Article 
Characterization and Conversion of Microbial Pigments into Water Soluble Pigments for Application in Food Products 
Joshi, VK; Attri, D 
2014 
No 
Proceedings of the National Academy of Sciences, India, Section B: Biological Sciences
ISSN: 0369-8211
EISSN: 2250-1746 
Springer India 
84 
4 
1053-1058 
English 
Microbial colours with different shades like pink (Rhodotorula), red (Chromobacterium), yellow (Sarcina) and light yellow (Micrococcus) using apple pomace (a waste from apple juice) were produced by solid state fermentation, characterized and modified into water soluble pigments. Biocolour from Rhodotorula had maximum absorption in ethanol, hexane and acetone at 200–550 nm with λ-max between 480 and 490 nm. In case of Chromobacterium sp., ethanol, petroleum ether and hexane gave the highest absorption between 520 and 540 nm (narrow range). Pigment of Micrococcus sp., had maximum absorption between 200 and 400 nm with λ-max in narrow range (400–600 nm) scanning between 480 and 490 nm in ethanol. Dark yellow colour pigment of Sarcina gave the maximum absorption between 200 and 500 nm in ethanol. All the biocolours examined were carotenoids, insoluble in water and thus, have limited applications in food. Aminoacid, benzoic acid and gelatin were employed to make these pigments water soluble by reflexing at different pH values viz., 3, 7 and 9.2 for each pigment. Maximum conversion (51 %) of pigment of Rhodotorula occurred using gelatin at pH 9.2. In case of Chromobacterium using amino acetic acid at pH 9.2 it was 60 %. It was 55 and 56 % at pH 7 and 3, respectively. In Sarcina, at pH 9.2 maximum conversion (48 %) took place using amino acetic acid, whereas in pigment of Micrococcus sp. 40 % conversion took place using amino acetic acid at pH 9.2 and the minimum conversion occurred using amino benzoic acid at pH 3. It is concluded that the pigments produced by Rhodotorula, Micrococcus and Chromobacterium can be modified chemically to make them water soluble thus, making possible their use in various food products. © 2013, The National Academy of Sciences, India. 
Apple pomace; Conversion; Microbial biocolours; Pigments; Solubility