• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.10a
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• pp.315-320
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• 2011

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.693-698
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• 2017

Turmeric is a yellow food-coloring spice containing curcuminoids, curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BMC), which have several physiological effects. In the present study, the effect of microwave irradiation on the chemical properties, antioxidant activity, and cytotoxicity of turmeric were investigated. Degradation of turmeric pigments was accelerated upon increase in irradiation time or intensity at 405 nm. Residual levels of curcumin, DMC, and BMC after 5 minutes of irradiation at 700 W were 11.3, 34.4, and 71.2%, respectively. Scavenging activities of turmeric pigment against 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-azobis (2-amidinopropane) dihydrochloride (AAPH) peroxyl radical and nitrite were enhanced significantly after microwave radiation. However, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity remained unaffected. Cytotoxic activity of turmeric was significantly reduced, and hydrogen peroxide generated from turmeric increased after microwave irradiation. The results obtained indicate that microwave irradiation affects chemical stability and bioactivity of turmeric pigment. Hence, these effects should be considered when processing foods containing turmeric pigments.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.2
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• pp.263-269
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• 2002

This research was conducted to establish the efficient use of the colored rice bran fur dyeing textiles. To investigate the fabric dyeability of the colored rice bran extract, the anthocyanin pigments were extracted with water of different temperature ranges of 40 ~ 8$0^{\circ}C$ and were dyed on silk fabrics with different dyeing temperature $25^{\circ}C$~6$0^{\circ}C$, at acidic pH and neutral pH, respectively. Aluminum chloride was preheated with mordant K/S value and dyeing fastness of dyed silk fabrics were examined. The anthocyanins of the colored rice bran were stable and red color at acidic pH, red purple or purple blue at neutral pH, but unstable, blue color at alkaline pH. If extracting temperature and dyeing temperature of dyeing solution were higher, the dyeability was high, but the color of dyed fabric showed red tone. When extracting temperature was 8$0^{\circ}C$ and dyeing temperature of dyeing solution was 6$0^{\circ}C$, the dyeability was best. Without mordant, the dyeability of silk fabrics was higher in acidic pH than in neutral pH solution. With mordant, the dyeability was higher than without mordant, and also higher in acidic pH. Pretreatment of aluminum chloride resulted in the increase of color intensity and stability. The laundering fastness of dyed fabrics was good from grade 5 to grade 3-4. Because of the anthocyanins sensitivity on light radiation, the light fastness of dyed fabrics was poor from grade 3 to grade 1-2.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.128-134
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• 2004

This experiment was conducted to investigate the effects of dietary pigment sources on the performance, color and antioxidant properties in broiler chick. Experimental diet was formulated to have isocalories and isonitrogen during the experiment period. Total xanthophylls content in the experimental diet was formulated to have 30ppm. Experimental trials were done for five weeks with six treatment groups; T1 (Control), T2 (Olo Glo, natural yellow pigment), T3 (Kern Glo, natural red pigment), T4 (canthaxanthin, synthetic red pigment), T5 (asthaxanthine, natural red pigment), and T6 (seaweed by-products). Body weight gain and feed intake were significantly lower (p＜0.05) in T6 group than in other treatments. Mortality was lower in T2, T3 and T4 than in control, but higher (p＜0.05) in T5 and T6. The sources of pigments did not have any effects on the dressed carcass and abdominal fat pad (p＞0.05). The gizzard weight was significantly lower in T6 (p＜0.05) than in others. Pigmentation of leg skin was significantly lower (p＜0.05) in control and T6. Effects of dietary pigments was greater with red pigments than with yellow pigments, and those were also greater with natural pigments than with synthetic ones. The peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and pH values of chicken meat were increased (p＜0.05) in all treatments at 12 day storage, and was higher (p＜0.05) in pigments supplementation group. No differences of CIE L$\^$*/(lightness) and b$\^$*/(yellowness) were not found by storage days and xanthophylls sources. The a$\^$*/(redness) after 12 day storage was significantly (p＜0.05) decreased in all treatments, but those of T4 and T5 were higher than those of others. These results showed that feeding of xanthophylls sources to chick could improve color intensity and inhibit lipid oxidation of leg meat.

• Journal of Life Science
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• v.23 no.5
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• pp.669-675
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• 2013

The stability of monascus pigment produced by Monascus sp. MK2 was investigated according to light, pH, temperature, organic acid, synthetic antioxidant, and natural substance. The light stability was increased (sun light < fluorescent lamp < ultraviolet rays < dark condition) when storing the monascus pigments. Although the monascus pigments were stable in the range of pH 3.0, the degradation rate of pigment was increased at pH 11.0. The stability of monascus pigment gradually decreased as temperature increased. In addition, pigment stability was increased by adding the synthetic antioxidant and natural substance.

• Applied Chemistry for Engineering
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• v.27 no.2
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• pp.115-122
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• 2016

Melanin is a common name used for a certain type of natural dark pigments existing in living organisms, particularly in human hair, eyes, and skin. The unique free radical scavenging effect of melanine could help protecting cells and tissues from harmful UV light. While their exact molecular structures in nature are not still well defined, their multifunctional properties including electrical and ionic conductivities, antioxidation, wet adhesion, and metal ion chelation, are highlighted for the potential applications in bioorganic electronics including biomedical sensors and devices. In this mini-review, we will discuss sources, synthesis methods, structures and multifunctional properties of melanin materials in addition to current research directions on a wide range of applications.

• Food Science and Preservation
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• v.11 no.1
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• pp.42-46
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• 2004

Each pigments were obtained by ethyl alcohol extraction method, blue and yellow pigment from Gardenia as well as dark brown pigment from Kaoliang. Concentration of these pigments are all 60 Brix, the extraction yields were 0.68, 1.97, 0.63 ％(w/w), respectively. Oil soluble natural black pigment (OSNBP) was composed of soybean oil, water, emulsifier, Gardenia blue and yellow, Kaoliang dark brown etc. Blending ratio of these was 8: 22: 42: 10: 15: 13 (w/w), this mixture was carried out homogenized. Solubility of this OSNBP in soybean oil was appeared the maximum level at about 30∼40$^{\circ}C$ range. OSNBP solubilized black oil was not reseparated at below 20$^{\circ}C$.

• Korean Journal of Heritage: History & Science
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• v.56 no.2
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• pp.148-169
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• 2023

Hayeob pigment is known as one of the traditional dark green pigments, but the color, raw material, and manufacturing method have not been clearly identified. However, comparing the analysis results of the particle shape and constituent minerals of Hayeob pigments revealed through pigment analysis studies of colored cultural properties such as Dancheong, Gwaebul, and paintings, Hayeob pigments appear to be the same as Dongrok pigments produced by salt corrosion. Therefore, in order to restore Hayeob pigment, the manufacturing method of Dongrok pigment was studied based on the records of old literature. The Dongrok pigment manufacturing method confirmed in the old literature records is a natural corrosion method in which copper powder and a caustic are mixed and then left in a humid condition to corrode. Based on this, artificial corrosion using a corrosion tester was adopted to corrode the copper powder more efficiently, and an appropriate mixing ratio was selected by analyzing the state of corrosion products according to the mixing ratio of the caustic agent. In addition, the manufacturing method of Dongrok pigment was established by adding a salt removal process to remove residual caustic agents and a purification process to increase chroma during pigment coloring. The prepared Dongrok pigments have a bluish green or green color, show an elliptical particle shape and a form in which small particles are aggregated, and a porous surface is observed. The main constituent elements are copper(Cu) and chlorine(Cl), and the main constituent mineral is identified as atacamite [Cu₂Cl(OH)₃]. As a result of an accelerated weathering test to evaluate the stability of the prepared Dongrok pigments, it was found that the greenness partially decreased and the yellowness significantly increased as deterioration progressed. Before deterioration, the Dongrok pigments had lower yellowness compared to the Hayeob pigments of the old Dancheong, but after deterioration, yellowness increased significantly, and it was found to have a similar chromaticity range as Dancheong's Hayeob pigments. As a result, the prepared Dongrok pigments were confirmed to be similar to Dancheong's Hayeob pigments in terms of color as well as particle shape and constituent minerals.

• The Journal of the Korea Contents Association
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• v.9 no.3
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• pp.353-360
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• 2009

The use of colorants as additives for foods and drinks is a significant factor to food consumers in determining the acceptability of processed foods. In recent years, the number of previously used artificial colorants/dyes suitable for food use has been drastically reduced as a result of toxicological studies. Therefore, the use of natural pigments such as anthocyanins and betacyanins that were known to have anticancer and antioxidant activities is increasingly required. In this study, the water-soluble plant pigments, anthocyanins and betacyanins, were easily extracted with a very simple method using a few organic solvents such as ethyl acetate, ethyl ether, and chloroform. After the extraction of them, these two major plant pigments could be also simply and rapidly separated and discriminated by a solely one-stepped agarose gel electrophoresis in a citrate buffer (pH 3.0).

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.416-421
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• 2013

The purpose of this study was to investigate the effects of pH, temperature, light, sugars, and organic acids on the stability of anthocyanin pigments extracted from aronia (Aroniamelanocarpa). Pigments from aronia were most stable at pH 3.0, with maximal absorbance at 514 nm. High temperatures and prolonged heating substantially reduced anthocyanin contents. Anthocyanin levels were as low as approximately 21.70 and 79.63% of normal levels after 300 min of heating at 30 and $100^{\circ}C$, respectively. All of the sugars tested decreased the abundance of aronia pigments, with the levels highest in the presence of maltose, and decreasing progressively in the presence of galactose, sucrose, glucose, and fructose. Among the organic acids tested, citric acid was the most effective in stabilizing the aronia pigment, followed by tartaric acid, malic acid, formic acid, and ascorbic acid. These results provide useful reference data for efforts to use pigments from aronia in processed foods or for developing natural food colorants.