Stability Of Pigments Research Articles

Extraction, biological activities and stability of Hylocereus polyrhizus peel extract as a functional food colorant and nutraceutical

Purpose: To study the biological effects and the stability of H.polyrhizus peel extract as a natural colorant and nutraceutical in foods
 Methods: Distilled water, 90 % alcohol mixed with citric acid (2 and 4 %) were used for pigment extraction. Betalain content and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were determined. Cytotoxic effect against human breast adenocarcinoma (MCF-7), human cervical adenocarcinoma (Hela), human colon adenocarcinoma (HT-29), murine leukemia (P388) and human oral cavity carcinoma (KB) were measured with MTT assay. Then, the effectiveness of different carriers for coating the pigment i.e., lactose, starch and maltodextrin were measured. The thermal and pH stabilities of pigments were determined in samples at temperatures of 50, 70 and 90°C, and at pH values of 2, 7 and 12. Finally, consumer acceptance of cooled jelly containing synthetic dye and betalain pigment was assessed.
 Results: Distilled water was the best solvent for extraction, producing 59.9 mg/g of betalain, and 42.39 % DPPH radical scavenging activity. The betalain pigment had high antiproliferative effect against P388 cancer, with 77.50 %, cytotoxicity. The best for carriers were 10 % lactose and 10 % matodextrin (p > 0.05). The samples were unstable when adjusted pH 2 and 12 at all temperatures. Cooled jelly containing 1 % artificial dye had the highest sensory score, followed by 2.5 % natural colorant.
 Conclusion: H. polyrhizus pigment has promising potential for application in food products as a functional food colorant and nutraceutical. However, further studies are required the shelf life of pigment.

The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex

This study aimed to evaluate the effect of sodium caseinate (SC) on the thermal stability of Monascus pigments (MPs) under acidic conditions (pH 3.0) during heating at 100 °C at different time (0, 30, 60, 90 and 120 min). The MPs solution was precipitated after heating in an acidic condition, while it was stable in the presence of SC. Particle size results indicated the formation of MP-SC complex nanoparticles. Their values (141) were much smaller than MP and significantly improved the solubility and stability of MP in acidic conditions. The formation of covalent interactions (CC at peak 1643–1654 and NO stretching at peak (1537–1539) and hydrogen bonds (CH binding at peak 1452–1454) between MPs and SC were clear. Overall, the formation of the MP-SC complex was attributed to the covalent interactions and hydrogen bonds between MPs and SC, leading to the inhibition of MPs aggregation and improved stability in acidic solution.

Identification of anthocyanic profile and determination of antioxidant activity of Dahlia pinnata petals: A potential source of anthocyanins.

In recent decades, the food industry has focused on the search for potential sources of anthocyanins that are able to provide color to replace synthetic dyes and at the same time provide health benefits through food products. Thus, in the present work, we propose the Dahlia pinnata flower as a potential source of anthocyanins. The dahlia is a native, annual flower from Mexico with a wide diversity of shapes and colors. The ancestral use of the flower in several dishes, its abundance, and the intense color of the flowers known as black make the D. pinnata flower a suitable candidate to be considered as a potential source of anthocyanins. Thus, the aim of this research is the determination of its nutritional composition, anthocyanin profile, and antioxidant activity. For this purpose, proximate composition of petals was determined by the AOAC standard methods. Anthocyanins were extracted from the dried petals of the flower with 0.1% HCl in methanol and 70% aqueous acetone solution and purified through Amberlite-XAD7-HP resin. Then, the purified extracts were analyzed for antioxidant activity by the DPPH method and the anthocyanin profile was characterized by HPLC and UPLC-MS/MS. Results showed that D. pinnata flowers have a proximate composition similar to other important edible flowers with a high level of moisture (87%-92%) and fiber (6%-7%). The antioxidant activity of both purified extracts was considerable (2.6-12g/ml) compared to other sources of anthocyanins. The anthocyanin profile of the purified extracts contains four main anthocyanins: delphinidin-3-glucoside, delphinidin-3-rutinoside, pelargonidin-3-sambubioside-5-glucoside, and peonidin-3-sambubioside-5-glucoside, the last two being uncommon as major anthocyanin components in other plant sources. PRACTICAL APPLICATION: We present a potential and novel source of anthocyanins based on anthocyanin content and antioxidant activity of Dahlia pinnata petals. On the basis of UPLC-MS/MS studies, we identified four main anthocyanins, so this information provides the opportunity to study the source in many areas such as natural pigment stabilization, food additives, and antioxidants.

Utilisation of pullulan active packaging incorporated with curcumin and pullulan mediated silver nanoparticles to maintain the quality and shelf life of broiler meat

Broiler meat can provide an appropriate environment for the microbial intensification, resulting in the lipid and protein oxidation and physico-chemical degradation. The utilisation of the anti-oxidants prevents meat degradation and human health challenges by preventing meat physico-chemical characteristics. Pullulan active packaging incorporated with green silver nanoparticles, as anti-oxidants, has not been reported in broiler meat preservation. Therefore, the impact of pullulan active packaging, incorporated with curcumin and pullulan mediated silver nanoparticles (C-AgNPs, P-AgNPs) on broiler meat was determined in the current study for 14 days of refrigerated storage at 4 ± 1 °C. A total of 120 broiler birds were reared for clean meat production and divided into 4 treatment groups (PF-CTRL, PF-C-AgNPs, PF-P-AgNPs, PF-M-AgNPs). Pullulan active packaging maintained meat textural attributes and pigment stability and breast muscle pH (6.11). Broiler meat treated with pullulan active packaging incorporated with curcumin arbitrated AgNPs (PF-C-AgNPs) indicated significantly higher oxidative stability (p = .000), water holding capacity (p = .002), expressible fluids (p = .000), and shear force values (p = .000) along with significantly lower cooking losses (p = .000), pH (p = .000), and shear force energy (p = .000) as compared to the control (CTRL) and other treatment groups. Broiler breast meat samples treated with pullulan active packaging expressed a “lighter” appearance (53.61 ± 3.64) during the refrigerated storage of 14 days. Moreover, significant differences were recorded in the oxidative stability/MDA (mg/kg) concentrations amongst the controlled and the treated groups on day 7th (p = .000) and day 14th (p = .000) of refrigerated storage. The current study confirms that the pullulan active packaging, incorporated with curcumin arbitrated silver nanoparticles (PF-C-AgNPs) followed by pullulan active meat packaging incorporated with pullulan mediated silver nanoparticles (PF-P-AgNPs) maintained the textural and physico-chemical meat attributes along with minimal oxidative rancidity in 14 days of storage. It is concluded that PF-C-AgNPs and PF-P-AgNPs can be a safer antioxidant alternate to preserve broiler meat quality and oxidative stability with a prolonged shelf life. HIGHLIGHTS Pullulan active meat packaging, incorporated with C-AgNPs and P-AgNPs, should be considered as green and bio-degradable substitution of the hazardous synthetic antioxidant packaging. Pullulan active meat packaging (PF-C-AgNPs, PF-P-AgNPs) is able to maintain the textural characteristics, compositional integrity, and physico-chemical attributes of broiler meat. Broiler meat treated with PF-C-AgNPs and PF-P-AgNPs reflects better oxidative stability with prolonged shelf life.

Evaluation of the colorimetric stability of pigments from Sphagneticola trilobata extracted with oil from Glycine max (soja)

Evaluation of the colorimetric stability of pigments from Sphagneticola trilobata extracted with oil from Glycine max (soja)

Effect of Dietary Carotenoids on Reproducers of Amazon River Prawn Macrobrachium amazonicum. Part 2: External Coloration, Accumulation of Astaxanthin in Body Tissues and Pigment Stability in Feed

The color is an important factor to distinguish the commercialized Amazon river prawns. The accumulation of pigments in the body can vary according to the prawn’s diet. In this work, ethanolic extracts of “buriti” and annatto rich in pigments were obtained and tested comparatively with synthetic astaxanthin in the feeding of adults of Macrobrachium amazonicum, together with a control group without pigments and a newly captured wild group. Levels of body pigments were measured using UV reflective spectroscopy and external staining by colorimetry. Differences were observed in the accumulation of astaxanthin in body tissues, differences in saturation between genders and that annatto extract has greater stability in the feed after water immersion (P˂0.05). Further studies are recommended to verify the ideal dosage of natural pigments in relation to synthetic astaxanthin that benefits the productive development of prawns.

Anthocyanin pigment-based dye-sensitized solar cells with improved pH-dependent photovoltaic properties

At present, intensive research on the integration of natural pigments has been seen to provide an alternative to ruthenium dye as a photosensitizer for dye-sensitized solar cells (DSSC). Hence, this research work is the first of its kind to investigate how pH affects the stability of anthocyanin pigments derived from the ripe fruits of Malabar spinach (Basella alba) as a photosensitizer and develop a platinum-free dye-sensitized solar cell by using aluminum foil coated with activated carbon as a counter electrode. Natural dyes extracted from Malabar spinach fruits were used to fabricate dye-sensitized solar cells. The primary pigments that sensitize the semiconductor TiO2 film have been identified as anthocyanins. Anthocyanin is a water-soluble molecule and is one of the natural pigments most extensively studied due to its unique properties. This pigment is highly pH-dependent. Therefore, it varies in its appearance according to the pH value of the solution. Furthermore, the best light-to-electricity conversion efficiency was observed at pH 9, with an efficiency of 0.1021%, an electric current of 0.0682 mA, a voltage of 0.4877 V, and a power density of 0.0227 mW/cm2. As a result, the absorbance property of the natural organic dye is optimized. Thus, this research study successfully optimized the performance of the anthocyanin pigment from the fruit of Malabar spinach by investigating the dye extract at various pH conditions and producing a platinum-free dye-sensitized solar cell.

Extraction and stability of pigments obtained from pitaya bark flour (Hylocereus costaricensis)

Red pitaya fruits have become a source of natural dye, because they are rich in betacyanin, a pigment that imparts a red-violet colour. However, natural dyes can be highly unstable and prone to rapid degradation. In this study, an experiment was initially carried out to determine the best extraction solution with an extraction time of 20 min for each solution at room temperature (50% methanol, water, 95% ethanol and 80% acetone), in different pH ranges (4.0 to 9.0) and wavelength (485, 535 and 700 nm), for the red pitaya bark. The stability of the pigments extracted from pitaya peel meal was analysed taking into account the best extraction solutions by spectrophotometric measurements at 15-day intervals, during a 60-day storage period, in the absence and presence of light and under different storage conditions. Pigments stored in the absence of light at freezing temperatures for less than 15 days showed least degradation. The FTIR spectrum in shows two distinct peaks at 3263.870 and 1636.807, these absorption bands are characteristic of betalain functional groups. The spectrum indicates the presence of hydroxy and amine groups as strong, broad, stretching-mode bands, appearing between 3200 cm-1 and 3600 cm-1.

Influences of micropores and water molecules in the palygorskite structure on the color and stability of Maya blue pigment

Maya blue is an ancient hybrid pigment composed of indigo and microporous palygorskite, with a fantastic hue and outstanding stability. Its color-causing and stabilization mechanism are unsolved problems. In this work, different palygorskite materials were obtained by heating at 180, 300 and 570 °C, with raw palygorskite as a reference. Maya blue-like pigments were prepared from these palygorskite materials and solid indigo. The microporous structure of palygorskite and the status of inside water molecules were investigated by thermal analysis, X-ray diffraction, Fourier transform infrared and microporous analysis. The color properties, chemical resistance and photostability of pigments were characterized by reflectance spectra, CIE color parameters and color differences after the attack of concentrated nitric acid, dimethyl sulfoxide, and visible light exposure equaling to about 100 years. It was confirmed that the greenish-blue and stable hybrid pigment could only be prepared when indigo molecules were inserted into the micropores of palygorskite. Zeolitic water molecules inside the micropores should be removed because they hindered the insertion of indigo molecules. The key to immobilizing indigo molecules inside micropores was hydrogen bonds between indigo and coordinated water (CO … …H–OH). This study emphasized the important role of micropores and hydrogen bonds in the synthesis of organic-inorganic hybrid pigments.

Interaction characterization of zein with cyanidin-3-O-glucoside and its effect on the stability of mulberry anthocyanins and protein digestion.

Ingredient interactions usually occur in food matrix, which may affect their functions and properties. This study aimed to investigate the interactive effects of mulberry and corn protein on pigment stability and zein digestibility. The interaction of main compounds in both ingredients, that is, cyanidin-3-O-glucoside (C3G) and zein, was characterized via their structural, morphological, thermal stability, and digestible properties using multi-spectroscopic techniques, scanning electron microscopy, high performance liquid chromatography, and in vitro digestion models. Results showed that zein exhibited a strong binding affinity for C3G via van der Waals forces and hydrogen bonds determined in fluorescence assays. The secondary structure of zein changed due to C3G binding, with a decrease in α-helix and an increase in β-sheet. The particle size of zein decreased after interacting with C3G. The zein complexation with mulberry anthocyanin-rich extracts in a simulative food system did not affect the digestibility of zein significantly but enhanced the thermal stability of pigments slightly. Specifically, anthocyanins did not change the susceptibility of zein to pepsin proteolysis, suggesting that binding sites of C3G might not be the cleavage sites of pepsins. These results provide important insight into the binding mechanism of zein and anthocyanins and might help guide the design of anthocyanin-based functional food. PRACTICAL APPLICATION: Zein, as a storage protein widely distributed in corn flour, was commonly co-existing with anthocyanins in starchy food. This study provides insights into the molecular interactions between zein and cyanidin-3-O-glucoside. However, the interaction might not impact the zein digestion but enhance anthocyanin thermal stability. The findings of this work could throw light on the selection of ingredients rich in zein and anthocyanins in the food industry.

MIKROENKAPSULASI PIGMEN BETA-KAROTEN DENGAN METODE FOAM MAT DRYING MENGGUNAKAN GELATIN TULANG IKAN KAKAP MERAH SEBAGAI BAHAN PENYALUT

Carrots (Daucus carota L.) are vegetables of the Apiaceae family that contain carotenoids, flavonoids, polyacetylenes, vitamins, and antioxidants. One of the carotenoid derivative compounds is beta-carotene. However, neither carotenoids nor their derivatives are stable on oxidation and easily degraded when exposed to light, oxygen, acids, and heat during food processing and storage. Microencapsulation with foam-mat drying method is an alternative to maintain the stability of beta carotene pigments. The research aimed to study the effects of the red-snapper bone gelatin and maltodextrin ratios on characteristics of the encapsulated β-carotene. This research is used as a reference for literature regarding the development of halal gelatin and its application as a coating material for pigment microencapsulation. This research used a randomized block design with one factor, the ratios of gelatin and maltodextrin were GM 1 (1:1); GM 2 (1:1.5), GM 3 (1:2), and GM 4 (1:2.5). The results of the research showed that the ratio factors of gelatin and maltodextrin had a real impact on yield, water content, total carotenoids, surface carotenoids, solubility, encapsulation efficiency, rehydration ratio, bulk density, color intensity, and morphological observation using an optical microscope. The results showed the best treatment resulted in the ratio of the GM 1 (1:1) with the yield of 9.84 percent, the water content of 8.8 percent, total carotenoids of 203.85 mg/g, surface carotenoids of 2.01 mg/g, the solubility of 63.67percent, encapsulation efficiency of 99.15 percent the rehydration ratio of 259.70 percent, the bulk density of 0.3532 g/m, and color intensity (L: 46.6; a+: 28.1 and b+: 19.2). Red snapper bone has the potential to be used as a source of gelatin which has high encapsulation efficiency.

Accumulation of betacyanin in Hylocereus undatus rind: Pigment stability analysis and its role in xanthine oxidase inhibition

BackgroundBetalain pigments are water soluble natural pigments that contain nitrogen. Betacyanin have been reported to possess several biological properties MethodIn the present work, the pigment from the rind of Hylocereus undatus was analyzed for its stability upon elevated temperature, pH, time, light period, and metal ions. Further, the effect of betacyanin pigment on xanthine oxidase enzyme inhibition was studied. Further to retain the betacyanin stability, encapsulation with different encapsulating agents was assessed ResultsIt was observed that betacyanin pigment was evenly distributed throughout the cells of Hylocereus undatus rind, which was intact in the vacuole. The betacyanin content present in the rind was estimated to be 95±0.873 mg/g fresh weight of peel. The pigment extract was stable upon treatment with ascorbic acid and citric. Betacyanin inhibited xanthine oxidase activity with an IC50 of 9 mM. Kinetics study depicts competitive inhibition mode. Betacyanin quenched the fluorescence intensities of XO, proving its interaction with the amino acid residues of XO. Docking analysis proved a higher binding affinity of betacyanin in the active site residues of XO supported by simulation studies. Starch encapsulation showed greater efficiency in stabilizing betacyanin content. ConclusionBetacyanin pigment was extracted from Hylocereus undatus rind. Betacyanin thus serves as a xanthine oxidase inhibitor preventing Uric acid elevated diseases.

Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment

Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment

Utilization of protein nanoparticles to improve the dispersibility, stability, and functionality of a natural pigment: Norbixin

Norbixin is a natural plant-based pigment that can be used to replace synthetic yellow colorants in foods and other products. It is also being explored as a nutraceutical in functional foods and supplements due to its beneficial biological activities. However, the low-solubility and chemical instability of norbixin currently limit its application in many food products. In this study, the potential of biopolymer nanoparticles assembled from food proteins derived from either animal (sodium caseinate (SC) or whey protein isolate (WPI)) or plant (soy protein isolate (SPI)) sources to encapsulate and protect norbixin was examined. The encapsulation efficiency, loading capacity, size, charge, and interactions of the norbixin-loaded nanoparticles were characterized. All protein nanoparticles could successfully encapsulate and protect norbixin, with loading capacities of 26.8%, 31.5% and 17.0% for SC, WPI and SPI, respectively. Fluorescence, infrared spectroscopy, and X-ray diffraction measurements confirmed that norbixin was trapped within the protein nanoparticles in an amorphous form and that hydrogen bonding occurred between the norbixin and protein matrix. The ability of the norbixin-loaded protein nanoparticles to resist environmental stresses (heat, light exposure, and long-term storage) was ranked according as follows: SPI > SC > WPI. The possibility of using norbixin-loaded SPI nanoparticles as plant-based yellow pigments in cheese production to inhibit the leakage of norbixin into whey was also demonstrated. In summary, this study shows that protein nanoparticles can enhance the water-solubility and stability of norbixin, which may extend the application of this natural pigment in foods.

Root endophytic fungus Piriformospora indica and zinc attenuate cold stress in grapevine by influencing leaf phytochemicals and minerals content

The effects of Piriformospora indica (Pi) inoculation and zinc (Zn) soil- application on mitigation of cold stress in grapevine (Vitis vinifera L. cv Sultana) plants were investigated. Fungal mycelium (1% w/v) suspension was added to each cutting and Zn (5.0 mg/l Zn-EDTA) applied to each pot every 15 day. At the end of experiment, half of the pots (control and Pi and Zn-treated vines) were subjected to 4 °C for 24 h. The remaining vines in each treatment group were kept at 24 °C. Cold stress (4 °C) markedly decrease leaf photosynthetic pigments and relative water content however, Pi and Zn resulted in higher stability of photosynthetic pigments and higher relative water content in treated vines compared to control vines. Cold stress increased leaf electrolyte leakage (EL), lipid peroxidation and hydrogen peroxide contents in vines, whereas Pi colonization and Zn treatments considerably reduced their levels. Moreover, leaf superoxide dismutase, catalase, guaiacol peroxidase, and ascorbate peroxidase activities markedly increased in Pi- and Zn-treated vines under cold stress. Decreasing the temperature from 24 to 4 °C increased leaf abscisic acid (ABA), polyamines (PAs), soluble carbohydrate, proline, soluble proteins and total phenol content in all vines. However, vines treated with Pi + Zn showed marked increases in these compounds compared to control vines under cold stress. The leaf nutrient content of vines under low temperature stress decreased compared to those grown at 24 °C. However, this decrease in leaf nutrient was affected lesser in vines inoculated with Pi and Zn. Therefore, application of Pi and Zn allowed chilled vines to absorb higher nutrient during normal temperatures, enabling them to attenuate cold stress by increase in osmoregulants, antioxidant enzymes activity and plant growth regulators (ABA and PAs) in their tissues.

​Standardization of Cold Solvent Extraction Parameters for Natural Red Pigments

Background: Selecting an appropriate extraction technique and optimization of extraction conditions must be done to improve the efficiency and productivity of natural colorant. Methods: Flesh and peels of four different raw materials viz., beetroot, carrot, pomegranate and grape were extracted independently using 100% ethyl alcohol using cold solvent extraction method adopting 1: 1 and 1: 2 w/v solid to solvent ratio for 24 and 48 hrs, forming 8 treatments replicated thrice in three factorial CRD. The collected extracts were evaporated at 60oC; per cent yield and pigment content were calculated. Result: Extract yield and pigment content were significantly influenced by raw material, solid to solvent ratio and duration of extraction. Extract yield was higher in flesh of carrot and beetroot as well as in peels of grape and pomegranate. Anthocyanin content in grape and pomegranate and betalain content in beetroot were high in peel where as β-carotene content was higher in carrot flesh extract. Per cent yield and pigment content increased with increased duration of extraction and solid to solvent ratio. Requirement of more solvent and longer extraction time are the drawback of conventional extraction methods and there is a growing demand for non-conventional techniques to enhance yield and maintain pigment stability.

Colour stability of wood coatings pigmented with natural indigo from Isatis tinctoria after accelerated weathering

AbstractAn experimental study of artificial weathering of two outdoor coatings pigmented with natural indigo from Isatis tinctoria was carried out. The two coatings, natural indigo‐pigmented boat varnish and outdoor paint, were exposed to cycles of ultraviolet light, water condensation and water spray for 40 days in a QUV test chamber. Synthetic indigo and commercial ultramarine pigment were employed as reference materials. The effects of artificial weathering on the coatings were evaluated with CIELab parameters, as well as visual inspection. Coating and pigment stability during artificial weathering were studied with reflectance spectrometry, hyperspectral imaging technology and Fourier Transform–infrared spectroscopy. According to the results, coatings with indigo proved to be more resistant to visual and spectral changes than unpigmented or commercially pigmented coatings.

자색케일(Brassica oleracea L. var. acephala) 안토시아닌 색소의 안정성에 영향을 미치는 요인

This study examined the pigment stability of red kale anthocyanin according to different conditions. The red kale extract was the most stable at pH 1.0 showing high absorbance at 538 nm. When a 0.05 M organic acid solution was added to the red kale extract, which was then stored for 10 days, the pigment retention rates were observed in the order of malic > formic > acetic > citric acids. When measuring the stability in the presence of metal ions, the pigment retention rates were observed in the order of K+ > Mg2+ > Ca2+ > Na+ > Fe2+. The stability based on heat treatment was confirmed that the lower the temperature, the more stable the color. When 0.1 M sugar solution was added to the red kale extract, which was then stored for 6 days, the pigment retention rates were observed in the order of glucose > maltose > sucrose > galactose > fructose. The color was more stable in darkness than upon exposure to sunlight. The color was relatively stable at −40°C and −20°C, but at 37°C, color stability decreased. In conclusion, the anthocyanin pigment of red kale showed different color stability depending on the processing conditions, and these should be considered when using it as a natural pigment.

Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation.

The major aim of the current study was to assess thermal stability of red pigments produced by Monascus purpureus ATCC 16362/PTCC 5303 in submerged fermentation. Natural pigments were produced by Monascus purpureus using stirred tank bioreactor. Stability of Monascus purpureus pigments was assessed under various temperature (50.2–97.8°C), salt (0%–2.5%), and pH (4.3–7.7) values. Thermal degradation constant and half‐life value of the red Monascus purpureus pigments were analyzed using response surface methodology followed by a first‐order kinetic reaction. Results of this study showed that pH, temperature, and salt content could affect red color stability of Monascus purpureus. The pigment showed various stabilities in various thermal conditions (temperature, salt, and pH). At high temperatures, degradation constant of the red pigments increased with decreasing pH, revealing that the Monascus red pigment was destroyed at lower pH values and salt could affect stability of the red pigments at lower temperatures.

Production and stability of pigments by Talaromyces purpurogenus LC128689 in an alternating air phase-liquid phase cultivation system.

Effects of carbon source, nitrogen source, and alternatingly submerging the cells and exposing to gaseous oxygen on pigment production by Talaromyces purpurogenus LC128689, as well as pH, temperature, and UV stability of the pigments were investigated. Although fructose supported higher cell growth, a mixture of glucose and glycerol resulted in higher pigment production. Out of the organic and inorganic nitrogen sources investigated, peptone gave the highest cell concentration (7.2 ± 1.1g/L) and pigment production (p≤0 .05). The cells were then immobilized in loofa sponge and cultivated under alternating liquid phase-air phase (ALAP) system whereby the cells were alternatingly submerged and exposed to gaseous oxygen. After 20 days of cultivation, the concentrations of the red, orange, and yellow pigments were 30.15 AU500 nm , 15 AU460nm , and 6.25 AU400 nm , respectively. In comparison with submerged culture in flasks, the red and orange pigments were 100% and 50% higher (p≤0.05) in ALAP system. On the other hand, the yellow pigment was 100% higher in flask cultures than in ALAP. The three pigments were stable within a pH range of 2-12, retained more than 80% of their color intensity after autoclaving at (121°C and 1.0 atm) for 15min and exposure to UV (3uW/cm2 ) for 24h.