• 제목/요약/키워드: Natural red pigment

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Development of New Edible Pigments using Monascus spp.

  • Cho, Gyu-Seong;Kim, Kwangwook;Park, Won-Jong
    • The Korean Journal of Food And Nutrition
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    • v.32 no.1
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    • pp.41-49
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    • 2019
  • Carotene, xanthophyll, carotenoid anthocyan, phycopyrine, chlorophyll, and monascus pigments are used as natural coloring agents since they are more stable to human body than synthetic coloring agents. Among them, monascus pigments are a natural red pigment produced by the Monascus purpureus. For the development of edible paint using natural pigment, Monascus purpureus strain was cultured at a temperature of $35^{\circ}C$ for 15 days on a PDYA plate and liquid medium to produce a red pigment. In addition, a large amount of the red pigment was extracted from Hongkuk Koji in parallel with water extraction and ultrasonic wave extraction. At this time, the yield of ultrasonic extract was 2~4 times higher. Thus, Monascus purpureus strains, etc. were prepared by freeze-drying powder. In conclusion, natural paints made with red pigments have enabled the development of been edible paints that can be used as eco-friendly materials with good viscosity, enhanced spread ability and coloration.

산란계 사료에 천연 및 합성착색제 첨가가 산란성적, 난질, 난황의 지방산 농도에 미치는 영향

  • 김창혁;이성기;이규호
    • Proceedings of the Korea Society of Poultry Science Conference
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    • 2002.11a
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    • pp.113-115
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    • 2002
  • Two experiments were conducted to compare the effects of the natural and the synthetic commercial pigments on the laying performance, pigmentation and fatty acid contents in egg Yolk of laying hens. Feed intake, egg production, egg weight and feed efficiency did not have significant difference(p〈0.05) in experiments I and II. White height and haugh unit did not have significant difference(p〈0.05) in two experiments. In order to approach the yolk pigmentation to 12∼13 of Roche color fan, addition level of natural red pigment was 25∼30 ppm. In the case of synthetic red pigment, the level was 15∼20 ppm. In this experimental condition, the pigmenting effect of the synthetic pigment had better than that of the natural pigment. In the experiment 2, the Pigmenting effect of mixing Pigments were inveatigated between TM2 mixed with natural red pigment, and TM6 mixed with synthesis red pigment. The fatty acid content in yolk was not affected by pigment addition.

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발효조를 이용한 Monascus anka의 적색소와 황색소의 생산

  • Kang, Seong-Gook;Rhim, Jong-Whan;Jung, Soon-Teck;Kim, Sun-Jae
    • Microbiology and Biotechnology Letters
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    • v.24 no.6
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    • pp.756-762
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    • 1996
  • In order to develop the method for mass production of natural food colorant from Monascus anka, optimum cultivation conditions for producing red and yellow pigments by cultiva- ting the mold in a jar fermenter and their color characteristics were investigated. The mold produced red and yellow pigments both intracellularly and extracellularly. These pigments showed unique light absorption characteristics with maximum absorption of 494, 380, 506, and 388 nm for extracellular red pigment (ERP), extracellular yellow pigment (EYP), intracellular red pigment (IRP), and intracellular yellow pigment (IYP), respectively. Optimum conditions for producing red pigments were found to be temperature 30$\circ$C, initial pH 6.0, rice powder 3-5%, peptone 0.05%, magnesium sulfate 0.25%, aeration rate 0.1 vvm. Optimum temperature for producing yellow pigments was around 35$\circ$C which is higher than that of producing red pigments. The initial pH and rice powder concentration for producing yellow pigments were the same as those of producing red pigments. The higher concentration of nitrogen source and inorganic salt, aeration rate, the more the yellow pigments were produced. The optimum agitation speed was 100 - 300 rpm for pigment production.

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Characteristics of Red Pigment from Marine Bacterium Utilizing Colloidal Chitin

  • Ryu, Byeong-Ho;Kim, Min-Jeong
    • 한국생물공학회:학술대회논문집
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    • 2000.04a
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    • pp.169-172
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    • 2000
  • Studies on extraction of red pigment was performed to provide the basic information for the utilization of red pigment as s new source of natural food colorant. A bacterium isolated from marine resources were carried out the test for excretion of red pigment. One strain of a marine bacterium, KSR-97 showed a high production of red pigment on the medium of colloidal chitin, peptone-yeast extract with minerals. In physicochemical and sensory properties in aqueous solution of red pigment was investigated at various condition of pH, temperature, concentration of ethanol and stability of storage. Potent antioxidative of red pigment was separated by thin layer chromatograpy, silica gel chromatography and reverse high performance liquid chromatography using ODS hypersil column.

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Production of Red Pigment from Marine Bacterium Utilizing Colloidal Chitin. (Colloidal Chitin을 자화하는 해양세균으로부터 적색색소의 생산)

  • 류병호;김민정
    • Microbiology and Biotechnology Letters
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    • v.28 no.5
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    • pp.264-269
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    • 2000
  • This study is that of providing a fairly practical practival guide to the use of natural pigment in food industry. A strain isolated from marine resources was carried out the production of red pigment. The pigment showed UV absorption maxima at 520 and 550 nm. The color intensity in aqueous solution was fairly stable in the ranges of pH 5~8. The strain KS-97 produced a maximum yield of red pigment at$ 25^{\circ}C$ for 72 hrs with pH 7.0. The strain KS-97 was iden-tified a Bacillus sp. based on morphological and biochemical characterization such as a rod from, motility, spore for-mation, Gram positive and catalase production. The production of red pigment indicated that the strain Ks-97 utilized at thigh concentration of colloidal chitin as carbon sources obtained maximum yield of red pigment at $25^{\circ}C$ for 72 hrs. The highest production of red pigment was observed with cultivation in medium containing 20% colloi-dal chitin, 2.5g polypeptone, 2.5g yeast extract, 1.0g $KH_2$$PO_4$, 0.01g $MgSO_4$.$6H_2$O, 0.01g $ZnSO_4$, 0.01 g $MnSO_4$(per 1).

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Effects of Natural or Synthetic Pigment Supplementation on Egg Production, Egg Quality and Fatty Acid Contents in the Egg Yolk of Laying Hen (산란계 사료에 천연 및 합성착색제 첨가가 산란성적, 난질 및 난황의 지방산 농도에 미치는 영향)

  • 김창혁;이성기;이규호
    • Korean Journal of Poultry Science
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    • v.29 no.4
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    • pp.271-278
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    • 2002
  • Two experiments were conducted to compare the effects of the natural and synthetic commercial pigments on the laying Performance, Pigmentation and fatty acid contents in e99 yolk of laying hens. The experimental diets were formulated to have isocalories and isonitrogen. In experiment I, the diet does not contain the com in which the xanthophylls are free, and in experiment II, the diet contained 54% of corn in which the level of xanthophylls are 19.34 ppm/kg (calculated levels). In the experiment 1, 480 ISA Brown laying hens were divided into eight groups. Each group has 60 birds fed the 0% of corn with 8 types of pigment levels for 4 weeks. in the experiment 2, 600 ISA Brown laying hens were divided into ten groups. Each group has 60 birds fed the 54% of com diet with 10 types of pigment levels for 4 weeks. Feed intake, e99 Production, egg weight and feed efficiency did not have significant difference in experiments I and II. Albumen height and haugh unit did not have significant difference in both experiments. In order to approach the yolk pigmentation to 12∼13 of Roche color fan, addition level of natural red pigment was 25∼30 ppm. In the case of synthetic red pigment, the level was 15∼20 ppm. In this experimental condition, the pigmenting effect of the synthetic pigment was better than that of the natural pigment. In the experiment 2, the pigmenting effect of mixing pigments were investigated between TM2 mixed with natural red pigment, and TM6 mixed with synthesis red pigment. The pigmenting effect of synthetic red pigment was greater than that of the natural red pigment. However, the pigmenting effect of natural pigment was greater than that of synthetic pigments when the levels of synthetic and natural red pigments in diet are higher in TM3 and TM8. The fatty acid content in yolk was not affected by pigment addition.

Functional Properties of Mucilage and Pigment Extracted from Opuntia ficus-indica (선인장 열매로부터 추출된 점질물 및 색소의 기능성)

  • Lee, Sam-Pin;Whang, Key;Ha, Young-Duck
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.5
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    • pp.821-826
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    • 1998
  • Functional properties of mucilage and pigment extracted from Opuntia ficus-indica var. saboten were determined at various temperatures, pHs and alcohol concentrations. The crude mucilage extracted from pickly pear showed pH 4.2, 0.14% total acidity and 8.1% total soluble solid content(w/w, wet basis). Polysaccharide was purified from mucilage extract by isopropanol precipitation. Intrinsic viscosity of polysaccharide was 18.1dl/g and decreased with increasing KCl concentration. Relative viscosity and color stability of mucilage extract were determined with capillary viscometer and spectrophotometer at 534nm, respectively. In additions of 1~20%(v/v) ethanol, the red pigment of mucilage extract was very stable, but relative viscosity, increased gradually. For heating above 7$0^{\circ}C$, the stability of red pigment decreased drastically, but rheological property of mucilage was not changed. During storage, the red pigment was extremely unstable at above pH 8.3. At both pH 3.0 and pH 4.2, the red pigment was the most stable at 4$^{\circ}C$ for 18 days. In the case of storage at 37$^{\circ}C$, pigment of mucilage extract at pH 3.0 was destroyed more quickly than that at pH 4.2. Natural mucilage extract(pH 4.2) showed the good stability of red pigment at 3$0^{\circ}C$ for 10 days.

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The Physicochemical Stabilities and Antimicrobial Activities of Pigment Extracts from Zooshikella sp. 17TA (Zooshikella sp. 17TA 색소 추출물의 물리화학적 안정성과 항균활성)

  • Park, Jae-Myeong;Park, Jin-Sook
    • Journal of Marine Bioscience and Biotechnology
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    • v.11 no.2
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    • pp.89-93
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    • 2019
  • In this study, the stability of the extracted natural pigments against light, temperature, pH, metal ions, and antimicrobial activity were evaluated in marine bacteria Zooshikella sp. 17TA. The pigment of the strain used in the study was red with maximum absorption at a wavelength of 541 nm. The stability of the pigment was evaluated by measuring the absorbance while preserving for 15 days and examining the retention rate. After 15 days of irradiation, the pigment of this bacterium showed 98% retention in the dark and 91% retention in the temperature range of -20℃ ~ 30℃. When the pH was in the range 4-7, the retention was about 80%, and the retention rate was higher than 85% for all kinds of metal ions except for CuCl2, ZnCl2, and KCl. The bacterial pigments showed high stability under the given irradiated pH, temperature, and metal ion conditions and had shown activity against gram-positive strains. These results suggest that this highly conserved microbial pigment can be applied to the food industry.

Characterization of lycopene pigments by steric effect of polymer adsorption layer (고분자 흡착층의 입체장해효과를 이용한 라이코펜 색소의 특성분석)

  • Bae, Jihyun;Jung, Jongjin;Lee, Seungho;Kim, Woonjung
    • Journal of the Korean Applied Science and Technology
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    • v.34 no.2
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    • pp.357-366
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    • 2017
  • Natural pigments are materials that express color and have been used in foods, cosmetics, medicine and so on. Since natural pigments are extracted from animals and plants, they are not uniform in size. Red pigments in particular are more lipophilic than other color pigments and tend to aggregate easily in aqueous solutions which make it difficult to reproduce the specific color due to size change. Found to be an allergen and the growing aversion for it to be used in foods, cochineal pigment, an animal pigment used for red pigments is being used less. In this study, red vegetable pigment lycopene extract and gardenia yellow was made uniform in size by ball-milling, then asymmetrical flow-field flow fractionation (AsFlFFF) and dynamic light scattering (DLS) were used to measure the size, and a color meter was used to confirm the color. Experimental results showed that the pigment particles were large in size and size distribution was wide before milling, but the size of the particles decreased and size distribution narrowed after milling. Color meter measurements showed that as the milling time increased, the size of the pigment particles decreased and the brightness, redness, and yellowness increased indicating a bright red color.

The analysis study of mural painting pigments at Pongjongsa Kuknakjon (봉정사 극락전 벽화 안료의 재질 분석 연구(II))

  • Cho, Nam-Chu;Hong, Jong-Ouk;Moon, Whan-Suk;Hwang, Jin-Ju
    • 보존과학연구
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    • s.21
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    • pp.119-143
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    • 2000
  • The pigments composition and structure of the mural painting at Pongjongsa Kuknakjon is discussed. The structure of inner wall is consisited of Paint layer, Ground divided two layers of yellow and white pigments, Support. In case of outer wall, it is consisted of Paint layer, Ground divided three layers of yellow and green pigments, a layer mixed green pigments and paint layer, Support. As a result of compositon analysis of mural painting pigments at Pongjongsa Kuknakjon using Micro-area X-ray diffraction system, the red pigment on inner wall is consisted of Heamatite($Fe_2O_3$), Magnetite($Fe_3O_4$)of deep black pigment, and Chalcocite($Cu_2S$) of light black pigment. The white pigment on outer wall is consisted of Anglesite($PbSO_4$) and Atacamite($Cu_2CI(OH)_3$) of green pigment. We found out that natural pigments painted in the mural painting at Pongjongsa Kuknakjon has kept up its own color for a long time due to using the natural pigment not to artificial synthetic pigment.

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