Separation of microalgae pigment using Thin Layer Chromatography as biocolourant / Muhammad Aliff Najmi Mohamad Hamidi

The increasing concerns over the health risks associated with synthetic food colorants have driven the demand for natural alternatives. Microalgae, known for their diverse pigment composition, present a promising source of natural colorants for food applications. This study aims to extract, identify, and evaluate pigments from microalgae using Thin-Layer Chromatography (TLC) as an analytical technique. The research focuses on the separation and characterization of major pigments such as chlorophylls, carotenoids, and fucoxanthin, assessing their potential as safe and sustainable food colorants. TLC, combined with bioautography and spectroscopic analysis, provides a reliable method for pigment identification while enabling an assessment of their antioxidant and bioactive properties. The findings from this study contribute to the growing body of research supporting the use of natural pigments as an alternative to synthetic dyes, promoting healthier and environmentally friendly food production. The results also emphasize the efficiency of TLC in analysing bioactive compounds, reinforcing its application in food science and natural product research.