• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.446-452
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• 1989

The pigment of the Korean cockscomb flower, a betacyanin, was evaluated for its stability in terms of temperature, pH, and its behavior upon exposure to water, light, and air. The pigment was the most stable at pH 4.0, and its activation energy (Ea) for degradation was shown to be 17.55Kcal/mol. In general, sugars protected against color degradation at the concentration of 0.1M. Degradation of this pigment in the presence of food constituents, such as organic acids , metal ions, or antioxidants, at the concentrations normally present in food preparations, can be kept to a minimum by selective adjustment of conditions. This pigment, therefore, has potential value as a food colorant under selected conditions.

• Food Science and Preservation
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• v.11 no.1
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• pp.111-116
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• 2004

The optimum cultural conditions for production of red pigment from Monascus rubber KCTC 6122 is liquid culture were studied. Monascus robber KCTC 6122 was shown to give the maximum production of red pigment in the medium containing 4％ rice powder, 0.2％ NaNO$_3$, 0.3％ Na$_2$HP0$_4$ and 0.15％ MgSO$_4$. The optimum culture conditions, temperature, initial pH and shaking speed were 30$^{\circ}C$, 6.5 and 150 rpm, respectively. The red pigment production reached a maximum level at 8days of cultivation.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.357-366
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• 2017

Natural pigments are materials that express color and have been used in foods, cosmetics, medicine and so on. Since natural pigments are extracted from animals and plants, they are not uniform in size. Red pigments in particular are more lipophilic than other color pigments and tend to aggregate easily in aqueous solutions which make it difficult to reproduce the specific color due to size change. Found to be an allergen and the growing aversion for it to be used in foods, cochineal pigment, an animal pigment used for red pigments is being used less. In this study, red vegetable pigment lycopene extract and gardenia yellow was made uniform in size by ball-milling, then asymmetrical flow-field flow fractionation (AsFlFFF) and dynamic light scattering (DLS) were used to measure the size, and a color meter was used to confirm the color. Experimental results showed that the pigment particles were large in size and size distribution was wide before milling, but the size of the particles decreased and size distribution narrowed after milling. Color meter measurements showed that as the milling time increased, the size of the pigment particles decreased and the brightness, redness, and yellowness increased indicating a bright red color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.493-498
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• 2006

The optimal culture conditions of Monascus purpureus MMK2 for production of red pigment were investigated in submerged culture. Monascus purpureus MMK2 showed a maximal production of red pigment in the medium containing of 3.0% wheat flour, $0.15%\;NaNO_3,\;0.25%\;Na_2HPO_4\;12H_2O$ and $0.15%\;MgSO_4\;7H_2O$. The optimal culture conditions of temperature and initial pH were $30^{\circ}C$ and 6.5, respectively. The red pigment production reached to a maximal level at 7th day of cultivation.

• Korean Journal of Ichthyology
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• v.30 no.4
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• pp.238-241
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• 2018

The purpose of this study was to investigate color pattern and growth in cross progenies between kois and red common carp (Cyprinus carpio). Coverage of red color patches in skin was investigated in $koi{\times}koi$ (KK), $koi{\times}red$ common carp (KR) and red common $carp{\times}koi$ (RK) progenies in 170 days post-hatching (DPH) by analysis of digital photographs. KR cross group had higher length (P<0.05) and the mean weight than in the KK but there were no significant difference between KR and RK. All groups consisted of three color pattern white, white-red and red. The percentage of red-area coverage in skin was 64% in KK progenies, 56% in KR and 36% in RK. The red coverage (30~50%) was highly in KR (15%) than in KK (10%) and RK (12%). The application of red-area body coverage analysis may suggest potentially useful tool for ornamental fish selection.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.60-66
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• 1997

The characteristics and stability of pigments produced by Monascus anka in a jar fermenter were examined The pigments produced by the mold were fractionated into four pigments, i.e., extracellular red pigment(ERP) extracellular yellow Pigment(EYP), intracellular red pigment(IRP) and intracellular yellow pigment(IYP) by the solvent fractionation method. These pigments showed characteristic absorption spectrum indicating that they were composed of different components of pigments. Each of these four pigments separated from Monascus anka were stable under ultraviolet light, fluorescent light and in dark conditions, but their color was faded rapidly under sun light. They were also very stable against temperature below 8$0^{\circ}C$, above which temperature the stability of the Pigments was decreased rapidly. Among the eight organic acids tested, tartaric and citric acids were found to be detrimental against the Monascus anka Pigments. And Cu$^{2+}$ ion showed the most deleterious effect on the color change of the pigments.s.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.75-80
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• 2005

This study was carried out to measure the amount of daily intake on three synthetic food red colors (Amaranth: R2, Erythrosine: R3, Allura Red: R40) in foods by Korean. Analysis of three synthetic food red colors was conducted by HPLC with the foods including bread, confection, candy, alcoholic beverage, soft drink, ice cream, chocolate, and chewing gum. Recovery rates from the known concentrations of three standard food red colors which were spiked into foods were ranged from 85.1 to 100.4 (%) for each foods. Total Estimated Daily Intake (∑EDI) was from 0 to 1.632 mg/kg bw/day for each food item and from 0.512 to 7.281 mg/person/day for ages (1∼over 65 years old). The data of average food intake for each food item per person per day were obtained from the report of Korean National Nutrition Survey conducted by the Korea Ministry of Health and Welfare in 2001. Total EDI of each red colors per person per day were showed as follows; 0.742 mg/kg bw/day for R2, 0.391 mg/kg bw/day for R3 and 2.018 mg/kg bw/day for R40 as total amount respectively, and the ranges of these values were 0.5∼7.1% of FAO/WHO's Acceptable Daily Intake (ADI) values. Therefore, the amount of daily intake of three synthetic food red colors in Korea was regarded as safe.

• Korean Journal of Microbiology
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• v.43 no.1
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• pp.59-65
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• 2007

The optimal conditions for Monascus pigments production of Monascus sp. KM 1001, pigment overproducing mutant, in submerged culture was investigated. The optimal medium for the production of pigment from KM 1001 mutant is determined to be composed of 4% rice powder, 0.15% Bacto-peptone, 0.1% glycine, 0.01% $FeSO_{4}{\cdot}7H_{2}O,\;0.1%\;MgSO_{4}{\cdot}7H_{2}O,\;0.25%\;KH_{2}PO_{4},\;pH4.5$. On optimal conditions,10.0 g/L of the cell mass was obtained at $30^{\circ}C$ for 5 days. Yellow, orange and red pigment of Monascus sp. KM 1001 were produced 3.25 units, 1.59 units and 0.88 units in extracellular part, and 84.96 units, 78.84 units and 91.80 units in intracellular part, respectively.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.134-139
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• 1999

The characteristics of anthocyanin pigments extracted from cherry(Prunus serrulata L. var. spontanea Max. Wils.) were investigated at the various conditions, such as light, temperature, organic acid, metal ion and pH. The pigments were fairly stable under the sunlight during the 20 days storage period at room temperature. The pigments covered with the Al-foil, as well as red, blue, green and yellow films, were very stable at pH 2.5. The high thermal stability (over the 64% at $115^{\circ}C$, 30 min) of the pigments in the dark at pH 2.5 was also found. In the presence of organic acid, the hyperchromic effect of red color was greatly increased in the dark at $25^{\circ}C$. Addition of metal ion, such as $Na^+,\;K^+,\;Mg^{2+},\;Ca^{2+}\;and\;Mn^{2+}$, was contributed on the stability in color at pH 2.5 throughout 20 days storage period in the dark at $25^{\circ}C$. However, $Cu^{2+}\;and\;Fe^{3+}$ caused the rapidly degradation of pigments, and $Al^{3+}$ converted red color to blueish violet. The hyperchromic effect of the red color increased, as pH decreased. Therefore, these results indicated that cherry anthocyanin pigments might be used as the potential sources of natural red colorant for foods.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.803-811
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• 2003

This study compared the physicochemical characteristics of yellow pigments in domestic and imported yellow croakers during distribution and storage. The croaker is generally adulterated by mixed color product of red and yellow pigment. This study found that the yellow pigment was stable during pH and temperature changes, but the red pigment was less stable than the yellow pigment. As for the light effect on the yellow pigment and the red pigment, there was no change in the remaining rate of the pigment stored in a dark place. The moisture content decreased according to the storage period, and the width of changes was large in the order of croaker stored at $5^{\circ}C$, croaker stored at $15^{\circ}C$ and dried croakers. The yellowness value of the abdomen of the adulterated white croaker did not show any large difference at the initial stage and for a storage period of 10 days at $5^{\circ}C$. However, the yellow croakers showed a decreasing trend according to the storage period at $15^{\circ}C$. The croaker can be generally adulterated by a mixed color of red and yellow pigment. For the texture change in accordance with the storage condition of the croakers, both the yellow and white croakers showed a gradually increasing trend of hardness when stored at $5^{\circ}C$ and $15^{\circ}C$.