• Journal of Powder Materials
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• v.28 no.1
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• pp.38-43
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• 2021

A high NIR-reflective black pigment is developed by Mn doping of Fe2O3. The pigment powders are prepared by spray pyrolysis, and the effect of the Mn concentration on the blackness and optical properties is investigated. Mn doping into the crystal lattice of α-Fe2O3 is found to effectively change the powder color from red to black, lowering the NIR reflectance compared to that of pure Fe2O3. The pigment doped with 10% Mn, i.e., Fe1.8Mn0.2O3, exhibits a black color with an optical bandgap of 1.3 eV and a Chroma value of 1.14. The NIR reflectance of the prepared Fe1.8Mn0.2O3 black pigment is 2.2 times higher than that of commercially available carbon black, and this material is proven to effectively work as a cool pigment in a temperature rise experiment under near-infrared illumination.

• Textile Coloration and Finishing
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• v.34 no.1
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• pp.10-19
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• 2022

Humectants are chemical compounds which added to water based pigment inks for DTP (Digital Textile Printing) to prevent evaporation of water. The humectants usually have diol or triol type chemical structures and their -OH groups have possibility to react with functional groups of the binder polymers, such as ester, carboxylic acid, and urethane groups, acting as a crosslinking agent. The crosslinking reactions between polymer binders and humectants in inks can affect touch of the printed fabrics. In this regard, this study aims to investigate effect of chemical structures and added amounts of humectants in pigment ink on touch of dyed fabrics by using 1,6-hexanediol, ethylene glycol, diethylene glycol, and 1,4-buthanediol with various amounts added to the mixture of a black pigment and a polyurethane type binder. Then, color, rubbing strength, touch of the fabrics dyed with the prepared pigment inks were evaluated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1317-1324
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• 2015

The objective of this study was to examine both antioxidant activities and quality characteristics of sausages made from a mixture of purple sweet potato powder and pigment. Five sausages were manufactured: F0 (control), F1 (0.15%-sodium nitrite), F2 (0.2%-purple sweet potato pigment), F3 (0.2%-purple sweet potato pigment and 5%-purple sweet potato powder), and F4 (0.2%-purple sweet potato pigment and 10%-purple sweet potato powder). Sausages were stored at $4{\pm}1^{\circ}C$ for 30 days. Total polyphenol, 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging activity, acid value, peroxide value, volatile basic nitrogen (VBN), and total bacterial cell contents were analyzed. Total polyphenol content and DPPH radical scavenging activity increased according to the amount of purple sweet potato, whereas acid value, peroxide value, and VBN decreased. Addition of 0.2% purple sweet potato pigment increased lipid oxidative stability and protein deterioration inhibitory effect compared to F0, but not to the levels of 0.15% sodium nitrite. However, F2 showed the lowest pH during storage due to the pH (2.52) of the pigment. Microorganism analysis revealed that total bacterial counts of sausage added with 0.2% purple sweet potato pigment were significantly lower (P<0.05) than that of sodium nitrite-supplemented sausage. As a result, purple sweet potato powder and pigment demonstrate antioxidative activity and lipid oxidative stability in sausages, making them suitable ingredients for manufacturing sausages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.1074-1079
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• 1996

Physicochemical characteristics of pigment separated from cockle shell were studied. Pigment on the cockle shell was peeled with distilled water, and soaked in 4% TCA solution for 30 minutes and filtered. Filtrate was washed 3 times with distilled water and Iyophilized. Dried pigment was dissolved with 2N NaOH solution and preparative TLC with 2N NaOH : acetone(1 : 1). UV/vis spectrum of pigment separated from cockle shell and melanin as standard was same one peak at UV area and λ$_{max}$was 226nm. Dissolved property of pigment was same as that of melanin. Pigment was not ommochrome but like melanin, because it was insoluble in formic acid, whitening in $H_2O_2, $ and pattern of UV-spectrum was same as melanin. Pigment separated from cockle shell was stable at high temperatures. In thermal treatment at $70^{\circ}C, $ $80^{\circ}C, $ $90^{\circ}C$ and $100^{\circ}C$ for 8 hours, retention ratio of pigment separated from cockle shell were 95.0%, 93.3%, 90.8% and 87.6%, respectively.

• Journal of Life Science
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• v.30 no.5
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• pp.468-475
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• 2020

The purpose of this study was to investigate antioxidant activity and cell differentiation effects of Monascus purpureus pigment on osteoblast-like MC3T3-E1 cell. In order to examine the antioxidant activities of Monascus purpureus pigment, DPPH radical scavenging, ABTS radical scavenging and SOD-like activities were investigated. DPPH radical and ABTS radical scavenging activities of Monascus purpureus pigment were increased in a dose-dependent manner, and maximum activity were 94% and 99% at a concentration of 1,000 ㎍/ml, respectively. Additionally, SOD-like activity of Monascus purpureus pigment showed 62% at a concentration of 1,000 ㎍/ml. MC3T3-E1 cells did not show cytotoxicity in the concentration range of Monascus purpureus pigment 1~100 ㎍/ml. The ALP activity was increased by addition of Monascus purpureus pigment, and the maximum activity was 124% as compared with control. In addition, nodule formation, a late differentiation factor for bone formation, was increased by adding Monascus purpureus pigment compared to control. These results suggest that Monascus purpureus pigment is expected to be a natural source for developing functional materials to prevent bone-related diseases by osteoblast differentiation.

• Korean Journal of Microbiology
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• v.52 no.2
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• pp.212-219
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• 2016

Forty-nine pigments were extracted from the collections of 106 pigment producing bacteria from the plant rhizosphere soil. Antibacterial activity test was performed in the subjects of the extracted pigments with plant pathogenic bacteria including Xanthomonas axonopodis and Xanthomonas campestris, and with plant pathogenic fungi including Botrytis cinerea, Colletotrichum acutatum, and Fusarium oxysporum. The yellow pigment by Chryseobacterium sp. RBR9 and the red pigment by of Methylobacterium sp. RI13 showed the antibacterial activities against Xanthomonas axonopodis and Xanthomonas campestris. The violet pigment by Collimonas sp. DEC-B5 showed the antibacterial activity as well as the antifungal activities against Botrytis cinerea and Fusarium oxysporum. Especially, the violet pigment inhibited the growth of Botrytis cinerea more than 65% at MIC $20{\mu}M$. Upon the HPLC analysis result for the isolation of pigment with antifungal activity, violacein (91.6%) and deoxyviolacein (8.4%) were isolated for the pigment by Collimonas sp. DEC-B5. The production amount of the pigment was increased more than 10 times higher when D-mannitol 1.5% and yeast extract 0.2% were added as the nitrogen source to SCB medium. This study suggests that produced violacein by Collimonas sp. DEC-B5 will be effective to control strawberry gray-mold rot fungi by its preventive activity.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.417-430
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• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.

• 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.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.77-81
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• 1998

This study was performed to evaluate single-dose toxicity of the gardenia yellow pigment in Sprague-Dawley rats and New-Zealand White rabbits via oral routes. The yellow pigment was administered in rats at does levels of 5,000, 2,500, 1,250, 625, 312.5mg/kg and 9mg/kg. And also yellow pigment was administered in rabbits at does levels of 5,000, 2,500, 1,250mg/kg 0 unit /kg. The rats and rabbits of both sexes were observed daily for 14 days after single oral administration. Yellow pigment treated rats and rabbits did not induce any mortalities and abnormal signs in clinical findings, body weights, gross findings and histopathological finding. Based on these results, it is impossible to estimate LD50 values in rats and rabbits. Therefore, it was concluded that gardenia yellow pigment have no effect on acute toxicity and side effect in rats and rabbit.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.2
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• pp.174-182
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• 1995

Using the optical data from the EUMELI 3 and 4 missions, the optical properties are discussed in relation to primary production in the oligotrophic zone of the Eastern Atlantic Ocean. The depth of euphotic layer $(Z_{eu})$, the total accumulated concentration of pigment $(C_{TOT})$ and the concentration of pigment (C) are 88m, $12.4mgm^{-2}\;and\;0.14mgm^{-3}$, respectively for the EUMELI 3 mission and 101.7m, $10.0mgm^{-2}\;and\;0.10mgm^{-3}$, respectively for the EUMELI 4 mission. The concentration of pigment is higher in autumn (EUMELI 3) than in spring (EUMELI 4). This indicates that the concentration of photosynthetic pigment has a close correlation with vertical attenuation coefficient $(K(\lambda))$ that changes seasonally in the euphotic layer. While the spectral distributions of downward Irradiance$(E_d)$ for the wave length of 470nm increase with depth, those of upward irradiance $(E_u)$ for the wave length range between 410nm and 490nm are constant, because the study area is covered with the blue and clear oceanic deep waters. The vertical attenuation coefficients of downward irradiance $(K_d)$ and upward irradiance $(K_u)$ have low values between 0.02 and $0.06m^{-1}$ due to the low absorption and scattering by the photosynthetic pigment of phytoplankton. Therefore this zone has the characteristics of the case 1 waters with low concentrations of photosynthetic pigment, and can be classifed into IB.