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<p><i>Staphylococcus aureus</i> produces staphyloxanthin, a carotenoid pigment with coloring and bioactive properties was investigated here as a potential natural food colorant. The pigment-producing bacterium was isolated from tomato rhizosphere soil and presumptively identified via morphological and biochemical methods. Staphyloxanthin was extracted using a methanol–water mixture and filtered through a 0.22&#xa0;µm membrane to remove viable bacterial cells, addressing biosafety on an experimental scale. The pigment was preliminarily confirmed by acidification-induced color shift from yellow to orange. UV–Vis, FT-IR, HPLC, LC–MS, and <sup>1</sup>H NMR analyses confirmed the carotenoid nature and structural features of the extracted pigment. The pigment showed concentration-dependent antioxidant (DPPH assay) and antibacterial activity against Gram positive and Gram negative pathogens (Inhibition zones: 10–17&#xa0;mm). Optimal pigment production occurred at pH 8, 40&#xa0;°C, 1% NaCl, with dextrose and yeast extract as best carbon and nitrogen sources. The pigment exhibited good color intensity under simulated thermal conditions, supporting its further evaluation as a food colorant. Due to the pathogenic origin of&#xa0;<i>S. aureus</i>, comprehensive toxicological evaluation and regulatory approval are required before food application. Staphyloxanthin shows potential as a sustainable, multifunctional natural pigment for further evaluation in food, pharmaceutical, and cosmetic applications. This study explored the extraction, characterization, and functional evaluation of staphyloxanthin from <i>S. aureus</i> as a potential natural food colorant.</p>

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Extraction and characterization of staphyloxanthin from Staphylococcus aureus as a natural alternative to synthetic food colorants

  • 期刊论文

  • 发表日期：

    2026年6月16日

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  • B. Lokeshwari,
  • Ghassan J. K. Al-Abedi,
  • Ashish Kumar Nayak,
  • Thuraya Khaled Abdulwahed,
  • Sagia Abbas Gibar Aifari,
  • K. Gayathri,
  • P. Saranraj

摘要

Staphylococcus aureus produces staphyloxanthin, a carotenoid pigment with coloring and bioactive properties was investigated here as a potential natural food colorant. The pigment-producing bacterium was isolated from tomato rhizosphere soil and presumptively identified via morphological and biochemical methods. Staphyloxanthin was extracted using a methanol–water mixture and filtered through a 0.22 µm membrane to remove viable bacterial cells, addressing biosafety on an experimental scale. The pigment was preliminarily confirmed by acidification-induced color shift from yellow to orange. UV–Vis, FT-IR, HPLC, LC–MS, and 1H NMR analyses confirmed the carotenoid nature and structural features of the extracted pigment. The pigment showed concentration-dependent antioxidant (DPPH assay) and antibacterial activity against Gram positive and Gram negative pathogens (Inhibition zones: 10–17 mm). Optimal pigment production occurred at pH 8, 40 °C, 1% NaCl, with dextrose and yeast extract as best carbon and nitrogen sources. The pigment exhibited good color intensity under simulated thermal conditions, supporting its further evaluation as a food colorant. Due to the pathogenic origin of S. aureus, comprehensive toxicological evaluation and regulatory approval are required before food application. Staphyloxanthin shows potential as a sustainable, multifunctional natural pigment for further evaluation in food, pharmaceutical, and cosmetic applications. This study explored the extraction, characterization, and functional evaluation of staphyloxanthin from S. aureus as a potential natural food colorant.