• Food Science of Animal Resources
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• v.32 no.6
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• pp.718-724
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• 2012

The aim of this study was to investigate the effects of the addition of tomato powder [1.0% (T1), 1.5% (T2) and 2.0% (T3)] on pork loin jerky with aerobic package during storage at room temperature. The T3 sample showed lower (p<0.05) pH value and higher (p<0.05) water activity than the control during storage. Total plate counts of treated samples (${\geq}1.20$ Log CFU/g) were significantly (p<0.05) lower than the control (1.46 Log CFU/g) during storage. With the increase of the tomato powder concentration the lightness ($L^*$) of the jerky decreased, except at day 30 of storage, but the redness ($a^*$) and yellowness ($b^*$) increased significantly (p<0.05) during storage. T3 had higher values for hardness and cohesiveness but lower for springiness, gumminess and chewiness than others at day 40 of storage. However, there were no significant differences in TBARS values among the samples during storage. In sensory properties, the color scores of T3 was significantly (p<0.05) higher than that of control at day 40 of storage. These results suggested that 2.0% tomato powder could be used to improve the redness and extend the shelf-life of jerky with increasing water activity, providing the consumer with food containing natural colorant.

• Journal of Applied Biological Chemistry
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• v.60 no.3
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• pp.249-256
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• 2017

The Monascus azaphilone (MAz) pigment is a well-known food colorant that has yellow, orange and red components. The structures of the yellow and orange MAz differ by two hydride reductions, with yellow MAz being the reduced form. Orange MAz can be non-enzymatically converted to red MAz in the presence of amine derivatives. It was previously demonstrated that mppE and mppG are involved in the biosynthesis of yellow and orange MAz, respectively. However, ${\Delta}mppE$ and ${\Delta}mppG$ knockout mutants maintained residual production of yellow and orange MAz, respectively. In this study, we deleted the region encompassing mppD, mppE and mppG in M. purpureus and compared the phenotype of the resulting mutant (${\Delta}mppDEG$) with that of an mppD knockout mutant (${\Delta}mppD$). It was previously reported that the ${\Delta}mppD$ strain retained the ability to produce MAz but at approximately 10% of the level observed in the wildtype strain. A chemical analysis demonstrated that the ${\Delta}mppDEG$ strain was still capable of producing both yellow and orange MAz, suggesting the presence of minor MAz route(s) not involving mppE or mppG. Unexpectedly, the ${\Delta}mppDEG$ strain was observed to accumulate fast-eluting pigments in a reverse phase high-performance liquid chromatography analysis. A LC-MS analysis identified these pigments as ethanolamine derivatives of red MAz, which had been previously identified in an mppE knockout mutant that produces high amounts of orange MAz. Although the underlying mechanism is largely unknown, this study has yielded an M. purpureus strain that selectively accumulates red MAz.

• Korean Journal of Materials Research
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• v.23 no.5
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• pp.286-292
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• 2013

Generally, the color gold has had a biased conception due to its traditional use. Thus, this bias has resulted in a lack of usage of golden glaze on ceramics and also a lack of extensive studies of such glazes. In this paper, optimum conditions and mechanism of formation of gold color crystallization glaze containing $Fe_2O_3$(hematite), which is developed for gold colors of ceramic glazes, were studied. Experimental result showed that there are pyroxene based on diopside and $TiO_2$ phase in the base of a crystallization glaze with a value of $TiO_2$ of 6 wt% confirmed by XRD and Raman Spectroscopy. When $Fe_2O_3$ was used as a colorant for the gold color, the $TiO_2$ peak became extinct and the intensity of the diopside peak was sharper. Feldspar of 60 wt%, talc of 20 wt% and limestone of 20 wt% were used as the starting materials and these were tested using a three component system. The best result of test was selected and extended to its vicinity as an experiment to determine $TiO_2$ and $Fe_2O_3$ contents. The glaze with $TiO_2$ of 6 wt% and $Fe_2O_3$ of 12 wt% addition showed stable pyroxene based diopside crystals and the development of gold color. This gold color was obtained with CIE-$L^*a^*b^*$ values of 51.27, 4.46, 16.15 (a grayish yellow brown color), which was gained using the following firing conditions: temperature increasing speed $5^{\circ}C$/min, holding for 1 h at $1280^{\circ}C$, annealing speed $3^{\circ}C$/min till $1100{\circ}C$, holding for 2 h at $1100{\circ}C$, and finally natural annealing.

• Biomolecules & Therapeutics
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• v.26 no.5
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• pp.481-486
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• 2018

Cosmetics are primarily applied to the skin; therefore, the association of cosmetic dyes with skin diseases or inflammation is a topic of great interest. Thymic stromal lymphopoietin (TSLP) is an interleukin 7-like cytokine that activates dendritic cells to promote Th2 inflammatory immune responses. TSLP is highly expressed in keratinocytes under inflammatory conditions, which suggests that it may play a critical role in the development of skin diseases, such as atopic dermatitis. Therefore, we investigated whether cosmetic dyes influenced the production of TSLP by keratinocytes. Phloxine O, also known as D&C Red No.27, is one of the most common red synthetic pigments and is widely used in colored cosmetics. Our results showed that Phloxine O downregulated phorbol 12-myristate 13-acetate-induced production of TSLP in a murine keratinocyte cell line (PAM212). Phloxine O also suppressed TSLP expression in KCMH-1 cells, which are mouse keratinocytes that constitutively produce high levels of TSLP. To investigate the in vivo effects of Phloxine O, we induced TSLP expression in mouse ear skin by topically applying MC903, a vitamin D3 analogue that is a well-known inducer of atopic dermatitis-like symptoms. Topical application of Phloxine O prevented MC903-induced TSLP production in mouse ear skin, attenuated the acute dermatitis-like symptoms and decreased serum IgE and histamine levels in mice. Suppression of TSLP expression by Phloxine O correlated with reduced expression of OX40 ligand and Th2 cytokines in mouse ear skin. Our results showed that Phloxine O may be beneficial to prevent dermatitis by suppressing the expression of TSLP and Th2 cytokines in skin.

• Textile Coloration and Finishing
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• v.21 no.4
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• pp.23-32
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• 2009

The objective of this study is to investigate the efficacy of leaf powder colorants as substitutes for traditional indigo dyeing. Leaf powder colorants were prepared by hot air($50^{\circ}C$) and room temperanrre($25^{\circ}C$) drying methods from fresh leaves. The presence of indigo in the leaf powder colorants was confirmed by UV/Visible absorption spectra. All the powder colorants showed broad absorption at 602 nm as same as synthetic indigo. Dyeing was done by reduction method with sodium hydrosulfite and sodium hydroxide. Leaf powder colorants produced blue color on silk fabrics, showing similar color to the one dyed traditionally with fresh juice extract. The powder colorants prepared at room temperature drying were more stable for long term storage than that prepared by hot air drying. Thus, the powder colorants prepared by room temperature drying was reduced and dyed in one-step process without sodium hydroxide in the dyebath for further investigate dyeing properties. K/S value of the fabric dyed without sodium hydroxide was much higher than one dyed with sodium hydroxide. Regardless of the addition of sodium hydroxide, rubbing fastness was fairly good showing above 4 rating. Fastness to dry cleaning and light of the fabrics dyed without sodium hydroxide were mote higher than that dyed in alkaline condition.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.76-81
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• 2008

Currently, natural food colorants and preservatives are being used for their general health benefits. Monascus koji, the product of certain fungi that grow on rice grains, has been added to many foods for coloring and preservation. In this study, the antimicrobial activities of Monascus koji ethanol extracts were investigated. Six Monascus strains (M. araneosus KFRI 00371, M. kaoliang ATCC 46597, M. pilosus IFO 4520, M. purpureus IFO 4482, M. ruber IFO 32318 and M. sp. ATCC 16437) were selected based on their relative intensity of red pigment. Two Monascus extracts, M. kaoliang ATCC 46597 and M. purpureus IFO 4482, displayed antimicrobial activities against Bacillus subtilis, B. cereus, Micrococcus luteus, Staphylococcus aureus and Salmonella typhimurium in concentration-dependent manners. The two extracts showed their strongest antimicrobial activity against S. typhimurium, a cause of food poisoning. Therefore, these results suggest that Monascus koji could be used as a natural food colorant and preservative.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.97-100
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• 1995

The pigments of acetylshikonin and isobutylshikonin isolated from the roots of Lithospermum erythrorhizon were determined over a period of storage for their stabilities influenced by temperatures and metal ions. In dark condition, both pigment solution were unstable at 488 and 560 nm; alcoholic solutions of acetylshikonin pigment were stable at $25^{\circ}C$ and $50^{\circ}C$ for 1 hour, but isobutylshikonin showed severe discoloration within 1 hour at $95^{\circ}C$ . Buffered solutions of acetylshikonin tended to be discolored with the addition of $Fe^{++}$, while those of isobutylshikonin with $Fe^{++}$ and $Cu^{++}$. These studies indicated that acetylshikonin and isobutylshikonin can be used in foods as the natural colorant under selected conditions in case of considering storage temperature and metal ions.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.157-161
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• 1994

The pigments of acetylshikonin and isobutylshikonin isolated from the roots of Lithospermum erythrorhizon were determined over a period of storage for their stabilities influenced by mono- and disaccharides and acids. In general. sugars and acids caused an increase in stability of acetylshikonin at the various concentrations. These studies indicated that acetylshikonin and isobutylshikonin can be used in foods as the natural colorant under selected conditions.

• Journal of Conservation Science
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• v.32 no.4
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• pp.571-578
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• 2016

This study analyzed the pigments used in two portraits of Sim Hui-su using scanning electron microscopy/energy dispersive spectroscopy(SEM/EDS), X-ray diffraction(XRD) analysis, and microscopic observation, and then compared the results to those from nondestructive analysis. It was estimated that cinnabar/vermilion and minium were used for the red pigment, azurite for the blue pigment, atacamite for the green pigment, and lead white for the white pigment. These results were compared to the pigments of six portraits with a similar format, full-length official-attire portraits from the $17-18^{th}$ century Joseon period. It was revealed that the composition of the pigments used in the portraits varied depending on the date of production. Iron oxide, another red pigment, was used in the $18^{th}$ century. As for the blue colorant, smalt was used in the late $18^{th}$ century, whereas it was absent until the early $18^{th}$ century.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.338-342
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• 2002

Antimicrobial activity of yellow pigment produced by Monascus anka Y7 (Y7) was studied. The crude yellow pigment of Y7 showed antimicrobial activity against some bacteria and yeasts. The diameter of inhibition zone against gram-positive bacteria was a little smaller t]fan that of gram-negative bacteria to the crude yellow pigment. Especially, E2 fraction obtained from the crude yellow pigment by TLC method showed high anti-microbial activity against E. coli.. The fraction had bright yellow pigment, showing fluorescent light and having the maximum absorption at 373 nm. Citrinin, a mycotoxin which had been characterized as an antimicrobial substance from a Monascus strain, was not detected in the E2 fraction and in the crude yellow pigment by the results of TLC and HPLC. This indicates that the antimicrobial activity of Y7 pigments did not any relationship with citrinin. Yellow degree (b/a of Hunters color value) of Y7 pigment was much higher than that of other natural colorants such as annatto, gardenia yellow and carthamus yellow. But the colors of all of the yellow pigments were similar by panels. Thus, the yellow pigment of Y7 could be used as a useful alternative colorant for food industry, having the advantage of antimicrobial activity.