• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.383-387
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• 2000

To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.26 no.5
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• pp.181-187
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• 2016

In this study, new composition of orange color pigment was developed by replacing formerly used lead and chromium with environment-friendly elements. $TiO_2-SnO-ZnO$ composite was synthesized using the solid state reaction under the reducing atmosphere with the LPG and air mixture gas. The synthesized pigments were characterized by spectrophotometer, X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM) and X-ray Photoelectron Spectroscopy (XPS). The colorimetric analysis of pigments exhibited color values ranging from yellow to orange-red. Five different crystalline phases were formed after the heat treatment for 4 and 6 hours. The color of pigments was strongly influenced by the crystalline structure of $SnO_2$, having either cubic or tetragonal structure. The oxidation state study of elements revealed that the color of pigment is getting close to rYR with the increase of $Sn^{4+}$ ratio.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.23-29
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• 2008

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

• Journal of Photoscience
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• v.9 no.2
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• pp.41-43
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• 2002

In photoreceptor cells, light activates visual pigments consisting of a chromophore (retinal) and a protein moiety (opsin). Activated visual pigments trigger an enzymatic cascade, called phototransduction cascade, in which more than ten phototransduction proteins are participating. Two types of vertebrate photoreceptor cells, rods and cones, play roles in twilight and daylight vision, respectively. Cones are further classified into several subtypes based on their morphology and spectral sensitivity. Though the diversities of vertebrate photoreceptor cells are crucial for color discrimination and detection of light over a wider range of intensities, the molecular mechanism to characterize the photoreceptor types remains unclear. We investigated the amino acid sequences of about 50 vertebrate opsins, and found that these sequences can be classified into five fundamental subfamilies. Clear relationships were found between these subfamilies and their characteristic spectral sensitivities. In addition to opsins, we studied other phototransduction proteins. The amino acid sequences of phototransduction proteins can be classified into a few subfamilies. Even though their spectral sensitivity is considerably different, cones fundamentally share the phototransduction protein isoforms which are different from those found in rods. It is suggested that the difference in phototransduction proteins between rods and cones is responsible for their sensitivity to light. Isoforms and their selective expression may characterize individual photoreceptor cells, thus providing us with physiological functions such as color vision and daylight/twilight visions.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 1999.04b
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• pp.309-314
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• 1999

With a view to seek the influence of hollow sphere pigments of latex upon the printed color on coated paper surface, the hollow sphere pigments were compared with filled ones in a variety of experimental approaches. Colloidal properties of latices were determined by measuring zeta potential and particle size distribution. For the amphoteric filled sphere pigment of latex, the polarity was reversed from the negative side to the positive side with decreasing pH. An extraordinarily high peak in the particle size distribution of the amphoteric filled evidenced aggregation between latex particles near the isoelectric point, depending on the electrolyte concentration and pH of the suspending medium. Coated papers containing the hollow sphere pigment in their coating improved optical properties like gloss and brightness. Optical parameters solely of the coating could account for this finding. An equation derived from the Kubelka-Munk equation calculated them fro twice measurements of reflectance of a coated paper over two substrates of different reflectances. This method permitted to predict brightness of coated paper of which coat weight would be different fro the actual one. The colorimetric parameters of solid-printed surfaces of the coated papers closely related to optical and structural properties of the coated papers. The color of the printed surfaces was dominated by the brightness and the smoothness of the coated papers. The hollow sphere pigments were proved to improve optical properties of coated paper and to control minutely colorimetric parameters of printed surfaces.

• Journal of Conservation Science
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• v.29 no.4
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• pp.445-450
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• 2013

This study investigated the properties of the painting materials used in the temple wall paintings of the $18^{th}$ to $19^{th}$ centuries by synthetically comparing the component analysis data on the pigments used in the temple wall paintings. The study subjects analyzed from ED-XRF are the data on the 61 temple wall paintings distributed nationwide. The colors of the wall painting coloring layers are classified into seven categories: white, incanadine, yellow, red, green, blue and black color. No big geographical and temporal differences in the type of the pigments were found in the temple paintings of the late Joseon Dynasty distributed in Gyeongsangdo and Jeollado. On the other hand, there were differences in the use of a color when mixing it with other colors depending on the painted parts.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.399-404
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• 1998

Genipin was obtained from hydrolysis of geniposide isolated from gardenia fruits with ${\beta}-glucosidase$. Reaction of genipin with glycine, alanine, histidine, lysine, phenylalanine and glutamate in aqueous buffer solution converted colorless starting materials to blue pigments. Effect of pH for the formation of blue pigments was tested using UV/Vis spectrophotometer. The optimum pH for the formation of blue pigments was 7.0. No pigment and trace amounts were formed at acidic (pH 3.0) and alkaline (pH 12.0) conditions, respectively. The amount and tincture of blue color were distinct with different amino acids. In contrast with lysine $({\lambda}_{max}=573\;nm)$, glycine $({\lambda}_{max}=595\;nm)$, phenylalanine $({\lambda}_{max}=602\;nm)$ and alanine $({\lambda}_{max}=595\;nm)$, the reaction of genipin with histidine $({\lambda}_{max}=601\;nm)$ and glutamate $({\lambda}_{max}=601\;nm)$ produced relatively small amounts of blue pigments. Rate constants for the formation of blue pigments from genipin with amino acids at various temperatures $(60,\;70,\;80,\;90^{\circ}C,\;pH\;7.0\;phosphate\;buffer)$ were obtained. Rate constants of genipin with basic amino acids were larger than neutral or acidic amino acids. Arrhenius activation energies of the formation of blue pigments indicated that activation energy of glycine $(E_A=9.8\;kcal/mol)$ was especially lower than those of other amino acids $(E_A=13.3{\sim}15.4\;kcal/mol)$.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.19-23
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• 1992

Jindo Hongju is a traditional liquor in Jindo island of Korea. The characteristics of Hongju are its unique flavour by fermetation and red color of gromwell(Lithospermum erythrorhizon) root. However, the evaluation of red pigment is different from one manufactures to other manufactures and from place to place, also the standard method is not established. An attempt has made to compare the quality of gromwell root from different places and to standardize the extracting method. The results obtained from this study are summerized as follow, The chemical properties and composition of gromwell root from Jindo and other areas were compared. There were no difference among the samples in moisture content, content of naphtoquinone derivatives and absoption spectra. These results indicate that the pigments from Jindo and other region products seems to be the same quality. For efficient extraction of gromwell pigment, more than 40% ethanol as solvent and at least 10 hours extraction time was required. According to the visual test for Hongju pigment, the most preferable color was that it shows absorbance of 1.0 (contents of shikonin was 3.90 mg/45% EtOH 20 ml). From this visual test it can be proposed that the may be applied absorbance at 1.0 for the quality control of pigment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.125-129
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• 1994

The acetone extracted pigment from the cell mass of Rhodophila globiformis DSM 161 was generally red. In a pH 5-6 condition, the color of pigment was red, while in p/h 7-9 condition it was yellowish red. The pigment was stable at pH range between 6.0-11.0 and below 4$0^{\circ}C$. In the presence of light and oxygen , the pigment was rapidly degraded and became unstable in the presence of metal ions such as Fe3++(1.0$\times$ 10-2M, 1.0$\times$10-3 M), Al3+ (1.0$\times$10-2 M, 1.0$\times$10-3 M) and Zn2+(1.0$\times$10-2 M). But in the presence of Zn2+ (1.0$\times$10-2M). But in the presence of Zn2+ (1.0$\times$10-3 M) it was very stable. Through visible absorption scanning ,it showed five sharp absorption peaks at 358 , 385, 494, 680 ad 748 nm with three shoulder peaks at 410, 466 and 522nm. On the results of TLC analysis , it was shown to be composed of seven color fractions.

• KSBB Journal
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• v.28 no.1
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• pp.36-41
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• 2013

Carotenoids are fat-soluble red-orange colored pigments found in plants and seafood-derived products, including algae, seaweeds, and fish muscle. In this study, we have demonstrated the molecular mechanism underlying the antioxidants and anti-inflammatory properties of ascidian tunic carotenoids using mouse macrophage cell line (RAW 264.7). Cell viability was not affected by treatment of carotenoids < 10 ${\mu}g/mL$. This treatment also showed negative inhibition on lipopolysaccharide (LPS)-stimulated nitric oxide (NO) and cyclooxygenase-2 (COX-2). The DPPH radical scavenging activity of carotenoids was 47.2% at 100 mg/mL. It also has a potential reducing power (1.025) comparable with ascorbic acid (1.584). The ascidian tunic carotenoids would make a candidate for the commercially interesting biologically active cosmetic pigments.