• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.294-300
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• 1996

우리나라 남해 연안 해역으로부터 적색색소를 생산하는 균주를 분리하여 동정한 결과 Vibrio sp.로 판명되었다. 본 균주는 성장과정 중에 적색색소를 생산하여 세포내에 축적시키며 이때의 적색색소 생산량은 배양 후 24시간 이후부터 최고치에 도달하였으며, 배지중의 첨가물로서 0~2%의 NaCl, 1% fructose, 0.3%의 $(NH_{4})_{2}SO_{4}$를 첨가되었을 때 높은 생산량을 보였다. 한편 배양하여 얻어진 균체로부터 methanol로 추출한 적색색소는 UV-VIS spectrophotometer로 분석한 결과 최대 흡수파장이 531nm이였으며, 현재까지 널리 알려진 anthocyan계열의 색소와 동일한 흡수파장을 지니는 것으로 알 수 있었다. 또한 methanol 추출 색소를 TLC와 HPLC로 분리.정제하여 GC/MS로 분석한 결과 분자량 281과 236인 2종류의 물질이 검출되었으며, 281의 분자량을 가지는 물질의 경우 anthocyanin의 기본 구조에 OH기가 5개 존재하는 cyanidin으로 추정되었다. 따라서 본 실험에서 사용한 해양 유래 Vibrio sp.가 생산하는 적색색소는 cyanidin을 주성분으로 하는 anthocyan 계열의 색소이이 확인되었다. 유전공학적 기법을 이용한 균주 개량과 대량생산 체제가 구축된다면, 현재 널리 사용되고 있는 화학 합성색소를 대체할 수 있는 천연색소로서, 식품, 의약품, 화장품, 화학, 염료 공업 등에 사용될 수 있으리라 사료된다.

• Proceedings of the Korean Society of Life Science Conference
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• 2001.09a
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• pp.131-131
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• 2001

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.12-135
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• 1997

Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color ash superseded appearance as the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor. The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows: 1. Color and palatability Principle of cooking ; five tastes and five colors 2. Pigments and colorimeter Plant pigments ; Chlorophyll, Carotinoid, Anthocyan Optical properties and colorimeter Correlating instrumental and pigments data 3. Color, gloss of vegetables Effect of color and gloss on several cooking treatments 4. The importance of color of foods to the food industry and consumer

• Journal of the Korean Home Economics Association
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• v.38 no.11
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• pp.127-135
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• 2000

The natural dyestuff, grape skin dye was manufactured from grape skin by boiling in 0.1% HCI solution, eliminating the sugar and powdering in freeze dryer. Cotton, wool, silk and nylon fabrics were dyed under several conditions using the manufactured grape skin dye to investigate the dyeability and color fastness. Dyeing was operated in acidic dyebath of pH 4 because the grape skin is anionic. The color of dyed fabrics were affected on temperature of dyeing solution. Under 80$\^{C}$, the color of dyed fabrics were red or violet, but changed to brown in laundering. Above 100$\^{C}$, the color were brown and safe in laundering. Dyeabilities on wool, silk, and nylon fabrics were good, especially silk fabrics were dyed deeper than others. Dyeability was developed with concenturation of dyeing solution. All the dyed fabrics were excellent in color fastness to crocking and laundering. Light fastness was low to moderate. The light fastness of dyed nylon fabrics were as poor as grade 1, but they could be improved to grade 3∼4 by aftertreatment with gallic acid.

• 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.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.247-254
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• 2005

General composition, total anthocyan content, and antioxidative and antimicrobial activities of Korean purple. fleshed potatoes (varieties A-D based on coloring degree of cross sections) were investigated. Slight differences in composition content were observed among varieties. Color intensity analyzed by sensory evaluation test decreased in order of PL-14, 31, 28, 3, 17, and 6, Total anthocyanin contents differed significantly among varieties from 3 to 29 mg Per 100 g, and decreased in order of PL-28, 31, 14, 12, 5, and 3. PL-28, 31, and Jasim potatoes showed slightly higher antioxidant activities than ${\alpha}$-tocopherol. PL-28, 31, 6, and Jasim showed antimicrobial activities against three species each of Gram-positive and-negative bacteria, with highest activities observed against Bacillus subtilis and relatively high activities against E. coli.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.686-694
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• 2012

This study was conducted to develop a method to change the color of traditional Dongchimi using natural dyes to meet changing consumer demands. It was intended to improve the manufacturing process ability for color Dongchimi, and the best optimum extraction solvent and method from the natural dyes were proven to be confirmed and valid. The extraction process was evaluated using different solvents including distilled water, 20% ethyl alcohol, and 1% citric acid, and the quantity of the extracted anthocyanin was then measured based on the absorbance. The greatest absorbance was observed when 1% citric acid was used. Based on these findings, it would be most efficient to allow the traditional Dongchimi to produce citric acid naturally instead of using artificial additives during its production. Celosia cristata L. was extracted in its largest quantity when reacted with 20% ethyl alcohol. Therefore, instead of applying Celosia cristata L. to Dongchimi as the sub-ingredient during the preparatory stage, it will be more efficient to use Celosia cristata L. as the fractional ingredient in order to first extraction.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.21 no.1
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• pp.52-56
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• 1976

60 rice cultivars were surveyed for the posses of C and A complementary genes which is responsible to the anthocyan colouration. Most of Japonica derived cultivars belong to O group which do not have either C or A gene, and a few belong to C group which has C gene. Indica derived latest cultivars belong to A group which has A gene.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.224-230
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• 2014

The characteristics and antioxidative activities of yellow and black soybean cheonggukjang prepared with the addition of purple sweet potato (Ipomoea batatas cv. Jami) were evaluated. In sensory evaluation experiments involving the addition of purple sweet potatoes to cheonggukjang at 0, 5, 10, 20, and 30% ratios (w/w), yellow (YCAP) and black (BCAP) soybean cheonggukjang with 20% purple sweet potato were most preferred. The total phenolics and flavonoid contents of YCAP and BCAP were higher than those of yellow (YC) and black (BC) cheonggukjang prepared without added purple sweet potato. YCAP and BCAP also showed higher DPPH radical-scavenging activities than other samples. Moreover, rat blood plasma samples taken 1 h after oral administration of YCAP and BCAP showed higher inhibitory effects against lipid peroxidation than did rats fed YC or BC. These results suggest that the long-term intake of cheonggukjang prepared with purple sweet potato may increase the antioxidative activity in the blood.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.434-445
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• 2021

The content of major constituents and antioxidant activities of nine onion cultivars, namely yellow domestic cultivars Meapsihwang, Sinsunhwang, Yeonsinhwang, Yeongbohwang, and Yeongpoonghwang, red domestic cultivar Eumjinara, green domestic cultivar Sweetgreen, yellow-introduced cultivar Sunpower, and red-introduced cultivar Cheonjujeok, were compared. Yeongbohwang and Cheonjujeok had the highest total phenolic and total flavonoid contents among the six yellow and two red cultivars, respectively. The red cultivars displayed the highest DPPH and ABTS⁺ radical scavenging activities (DRSAs and ARSAs, respectively) and reducing power (RP). Among all cultivars, Cheonjujeok and Eumjinara had the highest DRSA, while both red cultivars had similar ARSAs. Among the yellow cultivars, Sinsunhwang and Yeongbohwang showed excellent DRSAs. The RP of the domestic cultivars was slightly higher than that of the introduced cultivars. Thus, the domestic cultivar Yeongbohwang exhibited excellent characteristics among the yellow cultivars, while the red cultivars Eumjinara and Cheonjujeok were similar.