• Applied Biological Chemistry
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• v.38 no.1
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• pp.31-36
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• 1995

To investigate the mechanism for the main chain-elongation process and the possibility of putative precursors as stater units in the biosynthesis of the Monascus pigments, feeding experiments with possible $poly-{\beta}-ketide$ intermediates were carried out. Both crotonic acid and sorbic acid, especially in low concentrations, enhanced the pigment production while not increasing the dried mycelium weight appreciably. Also, it was observed that the feeding of sorbic acid and its ethyl ester was about two folds efficient in the pigment production than the feeding of crotonic acid and its ethyl ester. In addition to these acids, cinnamic acid and vinylacrylic acid were examined for their possibility as starter units. It was observed that the color of the culture fed with cinnamic acid was dominantly dark-red, but with overall decrease in the pigment production. Whey its ethyl ester was administered to the culture, however, the pigment production increased significantly. Also noted in 2D TLC study of the pigments was the increased production of red pigment and the formation of new red pigments.

• Journal of the Korean Ceramic Society
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• v.45 no.5
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• pp.268-275
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• 2008

In high temperature ceramic glazes, a stable range of pink-red colors producing $Cr_2O_3-SnO_2-CaO-SiO_2$ pigments are factored by Cassiterite and Malayaite relationship with $Cr_2O_3$. The experiment described the effect of $CrCl_3$ by adding $H_3BO_3$ as a mineralizer to increase the formation of Malayaite crystal, substituting $CrCl_3$ instead of $Cr_2O_3$ in pigment as a chromophore. Synthesized pigments were analyzed by XRD, FT-IR, Raman Spectroscop, UV and UV-vis. The result shows the differences in amount of crystal phases and oxidation state of Cr ion, which causes the color change. The melting point of $CrCl_3$ is lower than $Cr_2O_3$ which act as a mineralizer and makes the pigment synthesized in lower temperature at $1200^{\circ}C$. Holding 3 h firing at $900^{\circ}C$ where the synthesize forms shows better effect of Malayaite crystal phases and increasing engaged effect of $CrCl_3$ where the color pigmentation is more defined then in $Cr_2O_3$.

• 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.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.3 s.58
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• pp.141-148
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• 2006

This study is intended to analyze the impact of PMMA on color changes comparatively by making 2 types of cheek color items with red-color pigments: one containing PMMA, which is one of the recently developed circular polymers and used when producing color make-up items that have aero powder as the chief ingredient, and the other without it. To accomplish the purpose, we have reviewed literature on raw materials that have aero powder as the chief ingredient. Also, after making compounds of PMMA and pigments lot aero powder, such as Talc, Mica, OMC Talc As, Mica As, we examined them compared to those without PMMA using spectrophotometer, a questionnaire survey, and Digital camera. Besides, the particles were analyzed using SEM. As a result of the analysis, cosmetics containing PMMA represent more vivid and rich colors, putting on one's face softly. Since the entire specific surface area of PMMA is large enough to absorb oil evenly, it yields vivid and rich colors. But, Mica, one of natural pigments, shows a result as opposed to that of Mica As, one of silicon-compounded pigments, suggesting that pearl effect may possibly causes defused reflection. Based on these findings, it is expected that cosmetics will have more vivid colors, or improved color presentation, as well as the softer sense of touch when a circular polymer of PMMa is added to the manufacturing process of color make-up items.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.11
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• pp.1605-1610
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• 2012

Two experiments were conducted to study the effects of red pepper (Capsicum frutescens) powder or red pepper pigment on the performance and egg yolk color of laying hens. In Exp. 1, 210, thirty-wk old, Hy-line Brown laying hens were fed one of seven diets containing 0.3, 0.6, 1.2, 2.0, 4.8 or 9.6 ppm red pepper pigment or 0.3 ppm carophyll red. Each diet was fed to three replicate batteries of hens with each battery consisting of a row of five cages of hens with two hens per cage (n = 3). In Exp. 2, 180, thirty-wk old, Hyline Brown laying hens, housed similarly to those in Exp. 1, were fed an unsupplemented basal diet as well as treatments in which the basal diet was supplemented with 0.8% red pepper powder processed in a laboratory blender to an average particle size of $300{\mu}m$, 0.8% red pepper powder processed as a super fine powder with a vibrational mill ($44{\mu}m$) and finally 0.8% red pepper powder processed as a super fine powder with a vibrational mill but mixed with 5% $Na_2CO_3$ either before or after grinding. A diet supplemented with 0.3 ppm carophyll red pigment was also included (n = 3). In both experiments, hens were fed the red pepper powder or pigment for 14 days. After feeding of the powder or pigment was terminated, all hens were fed the basal diet for eight more days to determine if the dietary treatments had any residual effects. In Exp. 1, there were no differences in egg-laying performance, feed consumption or feed conversion ratio due to inclusion of red pepper pigment in the diet. Average egg weight was higher (p<0.05) for birds fed 1.2, 2.4 or 9.6 ppm red pepper pigment than for birds fed the diet containing 0.3 ppm red pepper pigment. On d 14, egg color scores increased linearly as the level of red pepper pigment in the diet increased. In Exp. 2, feeding red pepper powder did not affect egg-laying performance, feed consumption or feed conversion ratio (p>0.05). However, compared with the control group, supplementation with all of the red pepper powder treatments increased egg weight (p<0.05). All the red pepper powder treatments also increased (p<0.05) the yolk color score compared with the control. The results of the present study suggest that both red pepper powder and pigment are effective feed additives for improving egg yolk color for laying hens.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.4
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• pp.403-407
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• 1986

The rice leaf color, which was one of main factors to determine application time of fertilizers, was analyzed in visible region, while the distinction of photosynthetic pigments controlling the rice leaf color was separated by T.L.C. The light absorption peaks of ethyl ether extracts of rice leaf blades were occurred in 413, 432, 453 and 662nm. Especially, the maximal light absorption was 432nm in blue and 662nm in red region. The both light absorption ratios (blue to red region) was not greatly different among rice ecotypes, whereas decreasing tendency in increased fertilization was observed. There was a significant negative correlation between the both light absorption ratios and the values of color chart, and the content of chlorophyll in rice leaf blades. The composition ratio of chorophyll was larger than that of carotenoid at heading stage, and the carotenoid was larger than the chlorophyll at 30 days after heading. The composition ratio of chlorophyll among photosynthetic pigments according to rice ecotypes, Japonica x Indica cultivars were larger than Japonica cultivars at heading stage, and Japonica cultivars were larger than Japonica x Indica cultivars at 30 days after heading, while carotene was vice versa.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.128-134
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• 2004

This experiment was conducted to investigate the effects of dietary pigment sources on the performance, color and antioxidant properties in broiler chick. Experimental diet was formulated to have isocalories and isonitrogen during the experiment period. Total xanthophylls content in the experimental diet was formulated to have 30ppm. Experimental trials were done for five weeks with six treatment groups; T1 (Control), T2 (Olo Glo, natural yellow pigment), T3 (Kern Glo, natural red pigment), T4 (canthaxanthin, synthetic red pigment), T5 (asthaxanthine, natural red pigment), and T6 (seaweed by-products). Body weight gain and feed intake were significantly lower (p＜0.05) in T6 group than in other treatments. Mortality was lower in T2, T3 and T4 than in control, but higher (p＜0.05) in T5 and T6. The sources of pigments did not have any effects on the dressed carcass and abdominal fat pad (p＞0.05). The gizzard weight was significantly lower in T6 (p＜0.05) than in others. Pigmentation of leg skin was significantly lower (p＜0.05) in control and T6. Effects of dietary pigments was greater with red pigments than with yellow pigments, and those were also greater with natural pigments than with synthetic ones. The peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and pH values of chicken meat were increased (p＜0.05) in all treatments at 12 day storage, and was higher (p＜0.05) in pigments supplementation group. No differences of CIE L$\^$*/(lightness) and b$\^$*/(yellowness) were not found by storage days and xanthophylls sources. The a$\^$*/(redness) after 12 day storage was significantly (p＜0.05) decreased in all treatments, but those of T4 and T5 were higher than those of others. These results showed that feeding of xanthophylls sources to chick could improve color intensity and inhibit lipid oxidation of leg meat.

• Journal of Powder Materials
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• v.20 no.3
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• pp.210-214
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• 2013

This manuscript reports on compared color evolution about phase transformation of ${\alpha}-FeOOH@SiO_2$ and ${\beta}-FeOOH@SiO_2$ pigments. Prepared ${\alpha}$-FeOOH and ${\beta}$-FeOOH were coated with silica for enhancing thermal properties and coloration of both samples. To study phase and color of ${\alpha}$-FeOOH and ${\beta}$-FeOOH, we prepared nano sized iron oxide hydroxide pigments which were coated with $SiO_2$ using tetraethylorthosilicate and cetyltrimethyl-ammonium bromide as a surface modifier. The silica-coated both samples were calcined at high temperatures (300, 700 and $1000^{\circ}C$) and characterized by scanning electron microscopy, CIE $L^*a^*b^*$ color parameter measurements, transmission electron microscopy and UV-vis spectroscopy. The yellow ${\alpha}$-FeOOH and ${\beta}$-FeOOH was transformed to ${\alpha}-Fe_2O_3$ with red, brown at 300, $700^{\circ}C$, respectively.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.30 no.2
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• pp.47-54
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• 2020

To develop the bright-vivid red- and yellow-inorganic fluorescent pigments with high luminescence properties, A₃V₅O₁₄ (A = K and Rb) and Cs₂V₄O₁₁ inorganic pigments were synthesized by a water assisted solid state reaction (WASSR) method and a conventional solid state reaction method. Although impurity peaks corresponding to the AVO₃ and AV₃O₈ (A = K, Rb, and Cs) were observed in all samples prepared, the trigonal structure A₃V₅O₁₄ (A = K and Rb) and orthorhombic structure Cs₂V₄O₁₁ were successfully obtained as a main phase. These inorganic pigments showed the broad absorption band (under 550 nm) originated from CT transitions of VO₄ polyhedron, and the strong broad red- and green-emission bands due to ³T₂ → ¹A₁ and ³T₁ → ¹A₁ transitions of the [VO₄]^3- group. The A₃V₅O₁₄ (A = K and Rb) and Cs₂V₄O₁₁ pigments showed a bright-vivid red- and yellow-body color, where the a* values of the A₃V₅O₁₄ (A = K and Rb) were +35.5 and +45.9, respectively, and b* value of Cs₂V₄O₁₁ pigments was +50.3. The L* values of the A₃V₅O₁₄ (A = K and Rb) and Cs₂V₄O₁₁ inorganic pigments were over +45. These results indicate that the A₃V₅O₁₄ (A = K and Rb) and Cs₂V₄O₁₁ inorganic pigments could be an attractive candidate as a bright-vivid red- and yellow inorganic pigments.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.257-263
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• 2022

Various dietary pigments are added to processed foods to improve their sensory and commercial properties. In this study, autoclave sterilization (121℃ for 15 min at 15 psi) was performed on 34 food pigments, and changes in their color stability and antioxidant activity were analyzed. The autoclaving process drastically reduced the peak color intensities of water-soluble paprika and beet red (BR) by ~90%. Turmeric oleoresin (TO), water-soluble β-carotene, and grape skin color were also unstable and showed a remaining color intensity of 45-60%. The colors of all the synthetic pigments tested were stable under this process. The scavenging activities of BR and paprika against ABTS, DPPH, and AAPH radicals decreased significantly, whereas those of TO were enhanced after the autoclaving treatment. The results suggest that the chemical and bioactive properties of certain dietary pigments are affected by the autoclaving process, and this phenomenon should be considered during food processing.