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http://dx.doi.org/10.7740/kjcs.2011.56.1.018

The Development of Natural Pigment with Mulberry Fruit as a Food Additive  

Kim, Hyun-Bok (Rural Development Administration)
Kim, Sun-Lim (Rural Development Administration)
Koh, Seong-Hyouk (Registered Seed Center, Jeollabuk-Do Agricultural Research & Extension Services)
Seok, Young-Seek (Gangwon Province Agricultural Product Registered Seed Station)
Kim, Yong-Soon (Rural Development Administration)
Sung, Gyoo-Byung (Rural Development Administration)
Kang, Pil-Don (Rural Development Administration)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.56, no.1, 2011 , pp. 18-22 More about this Journal
Abstract
Study on extraction and color characteristics of mulberry fruit pigment(C3G; cyanidin-3-glucoside) was performed to increase utilization as new source of natural food colorant. C3G was extracted with 0.1 % citric acid-70% EtOH. Then it was evaporated with large scale evaporation system. After adding dextrin to C3G concentration materials, we made pigment powder with freezing dryer.
Keywords
natural pigment; cyanidin-3-glucoside; mulberry fruit;
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Times Cited By KSCI : 5  (Citation Analysis)
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