• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.68-71
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• 1998

In order make natural food color from gardenia(Gardenia jasminoides), we investigated optimal conditions of color extraction, in case of water extraction, optimal conditions for color extraction were 7$0^{\circ}C$, 48hrs, pH 7.0 and substrate 10%, respectively. And extracted crude color was purified by activated white clay, were isolated glycoside peak (238nm) and yellow color peak(40nm) from extracted crude color. The pruified color was increased by 27-fold and the yield was 96%.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.506-512
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• 1998

In order to replance systhetic colors by natural colors as food additive, properties of Gardenia yellow color and Gardenia blue color were compared with Food yellow No. 4 and Food blue No. 1. Color differeance between Food yellow No. 4 and Gardenia yellow color was 7.55. Thermal stability of Food yellow No. 4 was above 99%. On the other hand, in case of Gardenia yellow color, showed adove 90% of residual color units in 8$0^{\circ}C$$\times$30min and 10$0^{\circ}C$$\times$30min at pH 7.0 but 75% in 121$^{\circ}C$$\times$15min. Difference of light stability between Food yellow No. 4 and gardenia yellow color was about 18%. Addition of ascorbic acid was increased about 6% in light stability. Color difference between Food blue No. 2 and Gardenia blue color was 107. Thermal stability of Food blue No. 2 was above 99%. But Gardenia blue color showed 92% of residual color units in 8$0^{\circ}C$$\times$30min and 10$0^{\circ}C$$\times$30min at pH 7.0 but 90% in 121$^{\circ}C$$\times$15min. Difference of light stability between Food blue No. 4 and Gardenia blue color was about 8%. Addition of -tocopherol was increased about 4% in light stability of Gardenia blue color.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1358-1365
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• 2018

Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.06a
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• pp.41-49
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• 1994

The meanings, classification, and regulatory status of 'natural food colorants' are discussed. Nowadays the technological advances for processing Cochineal color is flourishing here and aboard, makes highly concentrated products (e.g., 95% Carminic acid) is comercially available. Application of carminic acid for a food system needs target-specific formulation, mixing with alumn, tartaric acid, and other salts to stabilize the color hue in food system. On the other hand, carmine, the aluminium-lake of carminic acid, is more convenient product to be used and would give more strong color. Of these reasons Carmine is much popular product than Cochineal extract in Western and European countries. We insist that carmine should be also certified as natural colorant together with Cochineal extract in Korea. Authors expect that several kinds of anthraquinone colorant (Lac and Kermes) would be introduced in Korean market in near furture.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.21-29
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• 2017

The major trend in the antioxidant market is the growing consumer demand for natural antioxidants. Tea, one of the most widely consumed beverages in the world, is an easy way to obtain antioxidant components from a natural source. Our objective was to develop burdock root tea (BRT) with potent antioxidant activity and good color quality. In order to obtain maximum antioxidant activity and quality, the effect of roasting was determined. The antioxidant capacities and total phenolic contents of BRT increased as roasting increased. The color of BRT became darker with increased roasting, extraction time, and amount of burdock roots. Color of BRT was also positively correlated with total antioxidant capacity. Roasting significantly enhanced the total antioxidant activities and color quality of BRT. These results suggest that roasting BRT increases beneficial antioxidant components from burdock roots.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.241-245
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• 1997

In order to make natural food color from Gardenia, we investigated optimal conditions of color extraction, and thermal stability and light stability of color extracted compared with Yellow-4. In case of ethanol extraction, optimal conditions for color extraction were substrate 10%, 4$0^{\circ}C$, pH 7.0 and 42rs, respectively. In case of water extraction, optimal conditions for color extraction were substrate 10%, 7$0^{\circ}C$, pH 7.0 and 48hrs, respectively. Extraction yield in the optimal conditions was 75% in ethanol and 63% in water. The thermal stability and light stability of Yellow-4 were both upper 98%, but those of Gardenia yellow color were 62 and 90%, respectively.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.257-261
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• 2009

In this study, the correlation between color of redness and L-carnitine content in meats was investigated using microplate enzymatic assays. The L-carnitine levels and its storage stabilities of domestic and imported livestock products in Korean markets were also studied. The results showed a high correlation (r=0.9764) between L-carnitine content and redness values of homogenized meat solution. Korean native cattle ('Hanwoo') meat showed the highest L-carnitine content ($3.64{\pm}0.14{\mu}mol/g$) in meat samples analyzed in this study. The L-carnitine level of the meats decreases during periods of storage in cold and freezing conditions, and the level of decrease was more significant at $4^{\circ}C$ than at $-20^{\circ}C$, which suggests that the storage stability of L-camitine is related to its storage temperature. This study gives reliable data about correlation between meat color of redness and L-carnitine content, and gives useful information to determine the characteristics of 'Hanwoo'.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.802-807
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• 2022

We investigated the physical properties and color values of surimi mixtures with added natural red pigments from laver Pyropia yezoensis. After adding the natural red pigment from seaweed extract to surimi, the hardness, gumminess, and chewiness of the surimi decreased compared to the negative controls. The L^* color value was lower for the surimi mixture than the negative controls, but the a^* and b^* color values were higher. After cold storage for 7 days, the unheated surimi mixture showed increased firmness, but decreased adhesiveness. Moreover, the gumminess and chewiness of the surimi mixture stored after heating were increased compared to the pre-storage values. These results indicate that seaweed extract pigments may be used as additives for surimi, to increase the color preference, with little effect on the physical properties.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.365-372
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• 2007

This study was carried out to make the new products of color moot as a functional food by variation of the color and flavor through addition of gamgyul, Daccus Carota Var. Sativa, Vitis vinifera, soy sauce, and Pimpinella brachycarpa N., respectively. For all the products, the color was observed by Colorimeter and the sensory evaluation was performed to evaluate their effectiveness and usefulness. The A$_w$ (water activity) test of color mooks has performed to examine their water activity individually. The A$_w$ of color moot was higher than that of the white one. The characters of texture of color mook as a function of the amount of the color and the flavor added were measured by a texture analyzer (XT-RA, Texturometer). By the TPA test, the rainbow and orange color mook examined were high in the springiness.