• Journal of Sericultural and Entomological Science
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• v.50 no.2
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• pp.82-86
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• 2012

We have developed processing methods improved cyanidin-3-glucoside(C3G) stability in mulberry fruit's jam. In the processing of mulberry jam, 3 minutes blanching using microwave inhibited the C3G destruction by maintaining the antioxidant capacity and inactivation of enzymes related to pigment's stability. Also citric acid increased C3G stability in the mulberry fruit's jam. As the adding sugar, sucrose was considered the more desirable sugar than oligosaccharide or xylitol. It showed high C3G content and antioxidant capacity compared to the two treatment groups. In conclusion, when processing mulberry fruit's jam, the addition of citric acid and the enzyme's inactivation treatment were considered effective treatment for the C3G stability and antioxidant ability.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.50-55
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• 2000

Soluble methyl-hesperidin (MH) powder was prepared from crude MH, and was investigated on the stabilization to sunlight of natural coloring matter. Soluble MH powder was added to riboflavin, bixin, and paprika oleoresin solutions at concentration of 0.1 or 0.2%(w/w), and the absorbance of respective solutions was analyzed by spectrophotometer after exposing to sunlight for $10{\sim}24$ hr. While coloring matter solutions without MH was faded completely with lapse of time, addition of MH retarded to fade natural coloring matters. According as amount of MH added increased, MH showed more excellent stabilizing effect on the coloring matters. Especially, vitamin C with soluble MH showed remarkable synergistic effect in paprika oleoresin solution during the exposure to sunlight for 8 hr. Consequently, it was found that MH plays a role as excellent stabilizer of natural coloring matters to ultraviolet of sunlight.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.84-88
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• 2008

This study was carried out to develop the methods for efficient extracting and stabilization of anthocyanin pigments in black colored soybean. The optimum solvent concentration for the highest pigment extraction from seed coat of black colored soybean was 60% MeOH with 0.1% HCl in laboratory test. The higher temperature of the solvent until $60^{\circ}C$ led to better extraction efficiency of anthocyanin. The anthocyanin extracts maintained almost its stability in strong acidity area whereas it destroyed markedly over pH 4. Also anthocyanin extracts was stable for a while under weak light condition, but it showed rapid degradation of pigment color and markedly decreased HPLC value for anthocyanin content after one month storage days. In case storage temperature and instrument, glass vessel on low temperature ($4^{\circ}C$) was good storage condition among some treatments. And C3G was more stable than other pigments.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.179-184
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• 2002

To examine utilization of Korean black soybean as a natural pigment, the effects of temperature, carbohydrate, organic acid, vitamin C and metal ion were investigated. Korean black soybean pigment was more stable than other anthocyanin pigments when temperature was abused. There was no darkness effect in carbohydrate. In organic acid, the color intensity was increased. The vitamin C addition negatively affected on color of anthocyanin. Among the metal ions tested, $Cu^{2+}$ and $Zn^{2+}$ was not affected but $Mn^{2+}$ makes it unstable. Results indicate that Korean black soybean pigment was more stable than other anthocyanin pigment in various environment at pH 3.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.292-298
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• 2018

In this study, Ascidian shell pigment was extracted, first using a 100.0 % ethanol solvent, proceeding with the dilution of it with DMSO (Dimethyl sulfoxide). The extracted pigment was evaluated to verify the stability. The absorbance of light have been evaluated according to pH levels and using the color-difference meter. As a result, it could be seen that absorbance and chromaticity ${\pm}a$ values were most stable at a pH level of 7.0 By keeping the sample at a pH level of 3.0, it could be observed that the absorbance and the chromaticity ${\pm}a$ values were decreased. Based on this observation, it can be deduced that the discoloration of the pigment can be prevented if kept at a neutral pH level. When antioxidants were added, the absorbance of the pigment increased, and the best effects could be seen in the ${\alpha}-tocopherol$ and glutathione samples.

• KSBB Journal
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• v.22 no.5
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• pp.271-277
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• 2007

Natural pigments have many applications like colouring agent, pigments, food additives, and antiseptics. At present, instead of synthetic pigments that have contributed to the development of industry, many kinds of natural pigments have been developed. The constituents of gardenia fruits, Gardenia jasminoides ELLIS, are traditionally known as herb medicine and natural dyes/pigments due to the customer is needs. The fruits produce yellow carotenoid pigments and iridoid compounds. The two main components in the yellow pigments are called crocin and crocetin. The extraction mode of yellow pigment from Gardenia is depended upon the extraction time, temperature, and volume of solvent. Red pigments or blue pigments formed from geniposide and amino acids have been reported a lot. Geniposide, the principal iridoid glucoside contained in gardenia fruit, was hydrolyzed to genipinic acid or genipin as a precursor for the pigment by enzymatic or chemical reaction. These red or blue pigments prepared with materials hydrolyzed of geniposide and amino acid and had properties governed by the electrostatic character of the amino acid. The pigments showed good stability to heat and pH but were gradually bleached by light while the other natural pigments are unstable in light, heat, acid, and base solution. The safety of the pigments was considered to be of little virulences in comparison to synthetic pigments.