• Textile Coloration and Finishing
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• v.28 no.1
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• pp.1-13
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• 2016

Natural colorant extracts were obtained by extraction from tumeric root, gardenia seeds, mugwort and green tea using water, methanol, ethanol and acetone as extractants at room temperature for 3 hours under shaking condition(180rpm) with liquor ratio(solid:solvent; 1:100). The main pigment components of tumeric root, gardenia seeds, mugwort and green tea are known to be curcumin, crocin, chlorophyll b and epigallocatechin gallate, respectively. The effects of the kind of extractant and pH on the color characteristics of natural colorant extracts were investigated. The solubility parameters of pigment components were determined to find adequate extractant. The solubility parameters of curcumin, crocin, chlorophyll b and epigallocatechin gallate were found to be 27.85, 29.40, 19.48 and $37.97(J/cm^3)^{1/2}$. As expected, solvents that have a solubility parameter similar to that of pigment component were generally found to be effective to obtain pigment extracts having high visible absorbance(A). The extract(pigment/solvent) with high visible absorbance was generally found to have low $L^*$(lightness) and high Chroma($C^*$, purity).

• Food Science and Biotechnology
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• v.18 no.3
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• pp.682-688
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• 2009

Changes in lipophillic pigments concentration and its relation to color of fresh green tea liquor during heat treatment were studied. The results showed liquor greenness decreased markedly with extension of incubation time at $55^{\circ}C$, while the brightness and yellowness changed a little. Significant increase in 'a' and 'b' values of tea liquor was observed at $95^{\circ}C$. Color change of liquor at $55^{\circ}C$ was accompanied by a decrease in the level of chlorophylls, lutein and neoxanthin, and an increase in the pheophytins and ${\beta}-carotene$ levels. However, all pigments except ${\beta}-carotene$ decreased with time extension at $95^{\circ}C$. Significant correlation was found between pigments and color difference index. The browning of fresh green tea liquor was attributed to vicissitudes of lipophillic pigments during heat treatment, especially to the change of chlorophylls/pheophytins ratio. Result also showed addition of $Zn^{2+}$ at 1.6 ${\mu}mol/L$ could partially alleviate the decrease in greenness during heat treatment.

• Journal of Fashion Business
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• v.23 no.1
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• pp.64-73
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• 2019

The objective of this study was to investigate dyeing characteristics of silk, cotton and rayon fabrics using dyeing solution extracted from different varieties of tea. Comparative results of CIE Lab values of 360 pieces of dyed fabrics were studied to quantify the effects of dye concentrations (100%, 150%, and 200%) and mordants (Fe, Cu, Sn, Al). In addition, the color difference values (${\Delta}E$) of the dyed and mordanted fabrics were evaluated. The results of the study were as follows: First, among all of the 360 pieces of silk, cotton and rayon fabrics, the best dyeing effects was observed on silk fabrics. Second, the dyeing effect of the eight different types of tealeaves belonging to green tea, oolong tea, black tea, and dark tea tended to enhance as the degree of fermentation increased. Third, when the fabrics were mordanted with Fe, Cu, Sn, Al mordants, various colors such as brown, brownish red, brownish yellow, gray, and reddish brown were obtained.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.135-140
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• 2007

Antibacterial activities of the major phenolic components from Camellia sinensis L. were investigated against several pathogenic microorganisms including Gram-positive strains like Staphylococcus aureus ATCC 29213 and Streptococcus pyogens 308A; and Gram-negative strains like Escherichia coli ATCC 25922, Escherichia coli 078, Pseudomonas aeruginosa 9027, and Enterobacter cloacae 1321E. The MIC values demonstrate that both (-)-epicatechin and (-)-epigallocatechin were more considerably toxic against Staphylococcus aureus ATCC 29213 than the other two catechins like (-)-epicatechingallate and (-)-epigallocatechin-3-gallate. (-)-Epicatechingallate and (-)-epigallocatechin-3-gallate were most inhibitory against Escherichia coli ATCC 25922. As a result, (-)-epicatechin showed predominant antibacterial activities among tea varieties. The contents of major polyphenolic components such as four catechins, theaflavin, and quercetin were different according to fermentation processes. The total contents of four catechins were ranged from 13.81 to 1.33%, with (-)-epigallocatechin-3-gallate being dominant among tea varieties; theaflavin was found the characteristic pigment in fully-fermented black tea.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.840-854
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• 2021

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L^* values, CIE a^* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.155-161
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• 2016

As one of traditional packaging materials, paper and paperboard are being more popular and beneficial thanks to their environmental sustainability and have been widely used in packaging applications, from light weight infusible tissue for tea/coffee bags to heavy duty boards for the distribution. Papermakers have to design the products having a desired customized function with their paper machine. Globally, the use of filler and pigment in papermaking is now a very common practice to meet the needs of customers. Many benefits can be achieved as a result of filler addition, which mainly includes cost and energy savings. The replacement of traditional mineral fillers and pigments with biodegradable and renewable carbohydrate polymers is a very interesting and promising research topic due to the concern of environmental impact. In this review paper, the use of traditional and novel carbohydrate fillers and pigments in cellulosic paper is highlighted. It is noteworthy that there are still some challenges and technical barriers associated with the use of these organic materials in point of structural stabilities and manufacturing costs, although most of them are available in market as the commercialized products. With the emerging nanotechnologies, it is believed that the use of carbohydrate-based filler and pigment for papermaking will increase and bring technical advantages to industry.

• Food Science and Preservation
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• v.7 no.3
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• pp.256-261
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• 2000

Carrot, cucumber, spinach which contain carotenoid and chlorophyll pigment, and green tea which contain catechin were selected to natural materials. Although the yield of soybean curd with added natural materials were below than non-added soybean curd. Also, the additive natural materials in the soybean curd had no effect to the texture in soybean curd. The optimum concentration of added natural materials were high acceptability opposed to the non-containing soybean curd. The optimum concentration of added natural materials soybean curds was obtained : 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. And soybean curd with spinach and green tea addition had a longer shelf life because it prevented growing of bacteria in the early stage. Therefore, it could be possible to prevent the deterioration of soybean curd with added natural materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.637-643
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• 2019

Three separate feeding trials were performed to evaluate the dietary inclusion of pigments on growth and pigmentation of Semisulcospira coreana. In the first trial (Exp-1), snails (80 mg/snail) were fed diets containing green laver Enteromorpha intestinalis, seaweed fulvescens Capsosiphon fulvescens, chlorella Chlorella vulgaris, green tea, mugwort, kale, broccoli, sea tangle, dried laver Pyropia yezoensis, a synthetic edible dye, and a diet containing no pigment (control) for 12 weeks. Results showed that dietary treatments had no significant effects on growth performance. However, total chlorophyll and chlorophyll a contents of the snail's edible portion were markedly affected and the highest values were found in snails fed green laver. In the second (Exp-2) and third (Exp-3) experiments, the effect of green laver and chlorella were examined in diets for relatively smaller (35 mg/snail) and bigger (139 mg/snail) snails than those examined in the Exp-1, respectively. Feeding the bigger snails with chlorella significantly enhanced their growth rates compared to control group. Total chlorophyll and chlorophyll a contents of the edible portions of snails were significantly increased by dietary chlorella supplementation. These findings suggest that dietary green laver or chlorella could improve the pigmentation of S. coreana without any adverse effects on growth.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.321-325
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• 1993

The anchovy-based powder for instant soup packed in twenty tea bag were repacked with (Product B) or without oxygen absorber (Product A) in laminated film bag $(PVDC/OPP,\;thickness:\;100.5\;{\mu}m,\;size:22{\times}18cm)$, and then stored at ambient temperature $(25{\pm}3^{\circ}C)$. Moisture, crude protein and crude lipid contents in anchovy-based powder for instant soup were 12.1%, 54.7% and 2.9%, respectively. Moisture content showed little changes during storage in both product (A) and (B). pH and saturated fatty acid such as 20 : 5 and 22 : 6 decreased, while volatile basic nitrogen content, carbonyl value, thiobarbituric acid value, monoenoic fatty acid such as 16 : 0, brown pigment formation and Hunter values increased during storage of product (A). But, these values showed a little change during storage of product (B). It is concluded that anchovy-based powder for instant soup can be handily and safely used during storage of 150 days.

• Journal of The Korean Society of Integrative Medicine
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• v.7 no.4
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• pp.223-230
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• 2019

Purpose : Wellness tourism is defined as travel for the purpose of promoting health and well-being through physical, psychological, or spiritual activities. The development and verification of a comprehensive wellness program for health care for workers is needed. The purpose of this study is to investigate the wellness and skin health effects of skin health programs in order to develop high-value health care services. Methods : The subjects were 15 middle-aged women who understood the research and volunteered and participated in the two-day skin health wellness program. Participants were measured to determine their wellness index and skin health twice: before and after participating in the program. Wellness index measures include comprehensive wellness, physical wellness, mental wellness, emotional wellness, social/cultural wellness, financial wellness, and environmental wellness. Skin health measurement items consisted of skin oil, skin water, skin pore, skin elasticity, skin wrinkle, and skin pigment. The skin wellness program included aerobic exercise, endurance exercise, functional food, cosmetics, herbal tea, massages, spa treatments, meditation, and marine leisure sports. The t-test analysis was used to compare the difference between wellness index and skin health measurement items before and after the program. Results : Among the wellness index items, the comprehensive wellness index (p<.05), mental wellness index (p<.05) and environmental wellness index (p<.05) showed statistically significant differences. Among skin health items, skin oil (p<.05), skin elasticity (p<.01) and skin wrinkle (p<.01) all showed statistically significant differences. There was no statistically significant difference in physical wellness, emotional wellness, social/cultural wellness, financial wellness, skin water, skin pore and skin pigment. Conclusion : This study confirmed that the two-day complex wellness program is an effective program for some items of wellness index and skin health.