• Microbiology and Biotechnology Letters
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• v.31 no.2
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• pp.95-102
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• 2003

Microalgae are a diverse group of photosynthetic organisms and abundant in every ecosystem in the biosphere. They are common in aqueous environments including marine, brackish and fresh waters and in some habitats that lack eukaryotic life such as some hot springs and highly alkaline lakes. Microalgal biotechnology that is focused on the microalgae-based production of a variety of useful materials such as pharmaceutical comfounds, health foods, natural pigments, and biofuels is considered as an important discipline with the development of biotechnology. In addition, the mass cultivation of microalgae can also contribute to improving the environmental quality by reducing the concentration of $CO_2$ which is one of major gases lead to global warming. Consequently, it seems that the microalgae can be used as an efficient, renewable, environmentally friendly source of high-value biomaterials such as chemicals, pigments, energy, etc. and the microalgal biotechnology will most likely represent a larger portion of modern biotechnology.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.37-43
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• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.383-387
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• 2000

To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.492-496
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• 1992

In order to compare the quality of canned pork products which are called collectively as luncheon meat, residual nitrite, sodium, collagen, total heme pigments and chemical composition were analyzed in 12 products of 8 companies from 4 countries. Also, the proteins of products were compared with that of pork by SDS-PAGE analysis. The level of residual nitrite was low in all the products and sodium levels were similar except in one or two products. As for collagen and total heme pigments content, among imported products luncheon meats were different from chopped meat products while domestic products were similar regardless of label distinction. Collagen contents of domestic products were similar to those of imports but total heme pigments contents were much higher Densitometer scans of gel electrophoretograms of chopped meat were more similar to that of pork than those of luncheon meat. In terms of chemical composition, luncheon meat had more carbohydrate regardless of whether they are domestics or imports. The quality of domestic luncheon meat appears to be the composite of those of imported luncheon meat and chopped meat. Accordingly, the quality standard for luncheon meat as a cheap product should be established in Korea to enable the domestic products to have a competitive power in price.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.369-375
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• 1991

Carotenoid pigments from muscle of mussel, Mytilus coruscus, and blue mussel edulis, were separated by thin layer and column chromatography. The isolated carotenoids were identified by comparative test with reference carotenoids, reduction with sodium borohydride, isomerization with iodine and absorption spectrophotometry. The carotenoid content in the muscle of mussel were 0.4mg% in male and 2.7mg% in female, and the carotenoids were composed of 23.4%, 33.4% mytiloxanthin, 26.3%, 22.5% 3, 4, 3'-trihydroxy-7', $8'-didehydro-{\beta}-carotene$, 24.8%, 22.8% pectenoxanthin, 14.0%, 9.9% pectenolone and 5.1%, 6.1% diatoxanthin in male and female, respectively. While, the carotenoid contents in the muscle of blue mussel were 1.1mg% in male and 3.2mg% in female, and the carotenoids were composed of 33.8%, 35.6% mytiloxanthin, 28.4%, 44.7% pectenoxanthin, 18.1%, 5.0% diatoxanthin, 9.7%, 8.7% pectenolone and 5.5%, 3.1%, 3, 4, 3'-trihydroxy-7', $8'-didehydro-{\beta}-carotene$ in male and female, respectively.

• Journal of the Korean Ceramic Society
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• v.50 no.6
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• pp.510-517
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• 2013

In this study, the properties of blue inorganic nano-pigments with a spinel structure were systematically investigated. We report the preparation of a blue ceramic nano-pigment and the Co and Ni substitutional effects on the blue color. $MgAl_2O_4$ was selected as the crystalline host network for the synthesis of cobalt and nickel-based blue ceramic nano-pigments. Various compositions of $Co_xMg_{1-x}Al_2O_4$ and $Ni_xMg_{1-x}Al_2O_4$ ($0{\leq}x{\leq}1$) powders were prepared using apolymerized complex method. The obtained powder was preheated at $400^{\circ}C$ for 5 h and then calcined at $1000^{\circ}C$ for 5 h. XRD patterns of the (Co,Mg)$Al_2O_4$ and (Ni,Mg)$Al_2O_4$ samples showed a single phase of the spinel structure in all compositions. TEM results indicated nano-sized pigments for (Co,Mg)$Al_2O_4$ and (Ni,Mg)$Al_2O_4$ with a particle size ranging from 20 to 50 nm. The characteristics of the color tones of (Co,Mg)$Al_2O_4$ and (Ni,Mg)$Al_2O_4$ were analyzed by CIE $L^*a^*b^*$ measurements. In addition, the thermal stability and the binding characteristics of (Co,Mg)$Al_2O_4$, (Ni,Mg)$Al_2O_4$ are discussed in terms of the TG-DSC and FT-IR results, respectively.

• Food Science and Preservation
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• v.15 no.3
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• pp.352-360
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• 2008

The extraction yield and storage stability of Codium fragile pigments extracted in acetone, ethanol or methanol were studied. Methanol was the most effective solvent for pigment extraction, providing an extraction yield of $25.0{\pm}2.10\;mg/g$ (my base). As shown by TLC and HPLC analysis, chlorophyll a(0.40 mg/g) and chlorophyll b(1.94 mg/g) were the major pigment components in dried Codium fragile. The total chlorophyll content of Codium fragile stored a 40C in light or dark conditions for 30 weeks remained at 23.2% and 58.4% respectively. The effect of metal ions ($Cu^{++}$, $Zn^{++}$, $Fe^{++}$ and $Mg^{++}$) on pigment stability was analyzed Among the four metal ions $Cu^{++}$ was the most effective stabilizer of Codium fragile pigments during storage, and $Zn^{++}$ ion was the second most effective. In the presence of 1 mM $Cu^{++}$, the total chlorophyll retained in Codium fragile stored at 40C in light or dark conditions was increased to 47.0% and 88.8% after 30 weeks storage, respectively. The optimum concentrations of $Zn^{++}$ and $Cu^{++}$ for pigment stabilization under dark conditions were 0.5 mM and 0.1 mM, respectively.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.26 no.5
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• pp.181-187
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• 2016

In this study, new composition of orange color pigment was developed by replacing formerly used lead and chromium with environment-friendly elements. $TiO_2-SnO-ZnO$ composite was synthesized using the solid state reaction under the reducing atmosphere with the LPG and air mixture gas. The synthesized pigments were characterized by spectrophotometer, X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM) and X-ray Photoelectron Spectroscopy (XPS). The colorimetric analysis of pigments exhibited color values ranging from yellow to orange-red. Five different crystalline phases were formed after the heat treatment for 4 and 6 hours. The color of pigments was strongly influenced by the crystalline structure of $SnO_2$, having either cubic or tetragonal structure. The oxidation state study of elements revealed that the color of pigment is getting close to rYR with the increase of $Sn^{4+}$ ratio.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.4
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• pp.407-412
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• 2008

Anthocyanin pigments in soybean seed coat were D3G (Delphinidin-3-glucoside), C3G (Cyanidin-3- glucoside) and Pt3G (Petunidin-3-glucoside), which have been known potential roles in the prevention and treatment of chronic diseases. Anthocyanin contents in seed coat of blck soybean were significantly different according to soybean variety, C3G content showed the highest value in all materials and its variation was also wide. Antioxidant activity of each pigment was analyzed by DPPH and TEAC methods in which D3G and C3G showed high activity. And this study was carried out to investigate the effects of anthocyanin to human cancer cells. Cytotoxity were analyzed by MTT assay after anthocyanin pigments treated on leukemia (Jurkat T) and adenocarsinoma (MCF-7) cells. It showed decrement of cell numbers as anthocyanin concentration is increasing. ${EC}_50$ range of anthocyanin concentrations were $100{\sim}250\;ug/mL$ and $100{\sim}250\;ug/mL$ in Jurkat T and MCF-7 cell, respectively. D3G showed higher cytotoxicity than other pigments in Jurkat T cell whereas activity of C3G was high in MCF-7 cell. It is believed that supplementation of human diets with soybean anthocyanin markedly reduces human cancer mortality rates.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1197-1205
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• 2018

UV protection cosmetics belong to functional cosmetics and contain organic or inorganic UV blocking pigments. The inorganic UV blocking pigments are mainly zinc oxide and titanium dioxide. It is known that inorganic UV blocking pigment has a diameter of 60 to 100 nm and has good blocking ability of UVA and UVB. Also, it has high inactivity against sunlight including UV and is excellent in safety. In addition, it is not absorbed or accumulated on the skin like organic pigments and does not cause skin irritation or allergy. In this study, mica, a plate-shaped inorganic pigment, nanosized titanium dioxide, an UV blocking material, and hydrophobic silica were surface-treated with surfactants. And then, titanium dioxide nanoparticles and silica were physically adsorbed on the mica by non-chemical mutual attraction due to differences in charge. Thereafter, the mica complex was surface-treated with silane to prepare a hydrophobic UV blocking pigment complex. The plate-shaped UV blocking composite improves the cohesiveness of a general nanoparticle material titanium dioxide, enhances UV blocking effect due to uniform dispersion, and can greatly improve dispersion stability in cosmetic formulations by surface treatment with hydrophobic property. The surface charge of the pigment was evaluated by zeta potential. The properties of the UV blocking pigment complex were evaluated by FE-SEM, XRD, FT-IR and UV-VIS.