• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.60-66
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• 1997

The characteristics and stability of pigments produced by Monascus anka in a jar fermenter were examined The pigments produced by the mold were fractionated into four pigments, i.e., extracellular red pigment(ERP) extracellular yellow Pigment(EYP), intracellular red pigment(IRP) and intracellular yellow pigment(IYP) by the solvent fractionation method. These pigments showed characteristic absorption spectrum indicating that they were composed of different components of pigments. Each of these four pigments separated from Monascus anka were stable under ultraviolet light, fluorescent light and in dark conditions, but their color was faded rapidly under sun light. They were also very stable against temperature below 8$0^{\circ}C$, above which temperature the stability of the Pigments was decreased rapidly. Among the eight organic acids tested, tartaric and citric acids were found to be detrimental against the Monascus anka Pigments. And Cu$^{2+}$ ion showed the most deleterious effect on the color change of the pigments.s.

• Biomolecules & Therapeutics
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• v.26 no.5
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• pp.481-486
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• 2018

Cosmetics are primarily applied to the skin; therefore, the association of cosmetic dyes with skin diseases or inflammation is a topic of great interest. Thymic stromal lymphopoietin (TSLP) is an interleukin 7-like cytokine that activates dendritic cells to promote Th2 inflammatory immune responses. TSLP is highly expressed in keratinocytes under inflammatory conditions, which suggests that it may play a critical role in the development of skin diseases, such as atopic dermatitis. Therefore, we investigated whether cosmetic dyes influenced the production of TSLP by keratinocytes. Phloxine O, also known as D&C Red No.27, is one of the most common red synthetic pigments and is widely used in colored cosmetics. Our results showed that Phloxine O downregulated phorbol 12-myristate 13-acetate-induced production of TSLP in a murine keratinocyte cell line (PAM212). Phloxine O also suppressed TSLP expression in KCMH-1 cells, which are mouse keratinocytes that constitutively produce high levels of TSLP. To investigate the in vivo effects of Phloxine O, we induced TSLP expression in mouse ear skin by topically applying MC903, a vitamin D3 analogue that is a well-known inducer of atopic dermatitis-like symptoms. Topical application of Phloxine O prevented MC903-induced TSLP production in mouse ear skin, attenuated the acute dermatitis-like symptoms and decreased serum IgE and histamine levels in mice. Suppression of TSLP expression by Phloxine O correlated with reduced expression of OX40 ligand and Th2 cytokines in mouse ear skin. Our results showed that Phloxine O may be beneficial to prevent dermatitis by suppressing the expression of TSLP and Th2 cytokines in skin.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.76-81
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• 2008

Currently, natural food colorants and preservatives are being used for their general health benefits. Monascus koji, the product of certain fungi that grow on rice grains, has been added to many foods for coloring and preservation. In this study, the antimicrobial activities of Monascus koji ethanol extracts were investigated. Six Monascus strains (M. araneosus KFRI 00371, M. kaoliang ATCC 46597, M. pilosus IFO 4520, M. purpureus IFO 4482, M. ruber IFO 32318 and M. sp. ATCC 16437) were selected based on their relative intensity of red pigment. Two Monascus extracts, M. kaoliang ATCC 46597 and M. purpureus IFO 4482, displayed antimicrobial activities against Bacillus subtilis, B. cereus, Micrococcus luteus, Staphylococcus aureus and Salmonella typhimurium in concentration-dependent manners. The two extracts showed their strongest antimicrobial activity against S. typhimurium, a cause of food poisoning. Therefore, these results suggest that Monascus koji could be used as a natural food colorant and preservative.

• Journal of Conservation Science
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• v.32 no.4
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• pp.571-578
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• 2016

This study analyzed the pigments used in two portraits of Sim Hui-su using scanning electron microscopy/energy dispersive spectroscopy(SEM/EDS), X-ray diffraction(XRD) analysis, and microscopic observation, and then compared the results to those from nondestructive analysis. It was estimated that cinnabar/vermilion and minium were used for the red pigment, azurite for the blue pigment, atacamite for the green pigment, and lead white for the white pigment. These results were compared to the pigments of six portraits with a similar format, full-length official-attire portraits from the $17-18^{th}$ century Joseon period. It was revealed that the composition of the pigments used in the portraits varied depending on the date of production. Iron oxide, another red pigment, was used in the $18^{th}$ century. As for the blue colorant, smalt was used in the late $18^{th}$ century, whereas it was absent until the early $18^{th}$ century.

• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.475-481
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• 2013

The objective of this study was to investigate the effect of red ginseng extracted with water extract (WE) and 50% ethanol extract (EE) from white ginseng on cooked meat patties during storage. Different concentrations of extracts were examined (0.25%, 0.5%, and 1.%, respectively, dry base w/w). A significantly higher water holding capacity (WHC) was observed in samples supplemented with ${\geq}$ 0.5% WE (p < 0.01); however, EE had no significant effect on the WHC of meat patties. Samples supplemented with ${\geq}$ 0.5% WE or EE showed a significantly higher redness ($a^*$-value) compared to the control (p < 0.01). The total plate counts (TPC) and 2-thiobarbituric acid-reactive substances (TBARS) of all treated samples were lower than those of the control. However, there were no significant differences in volatile basic nitrogen (VBN) values and sensory evaluation scores between the samples. These results suggest that red ginseng extract improves color and inhibits lipid oxidation and bacterial population at doses > 0.25%, prolonging the shelf-life of meat products and acting as a natural colorant.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.152-156
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• 1994

The purplish red pigment from the roots of Lithospermum erythrorhizon, a Korean edible wild plant, has been investigated concerning it's value as a natural colorant for Korean traditional foods. An attempt was made to isolate pigments and define their characteristics. Two compounds of isobutylshikonin and acetylshikonin were identified by melting point determination and spectra of UV, IR, and $^{1}H-NMR$. To examine the utility of these naphthoquinone pigments for foods, the effect of various pH values on stability were determined over a period of storage. Buffered solutions of acetylshikonin and isobutylshikonin at pH 3 and 5 showed stable purplish red. The absorption maxima if acetylshikonin and isobutylshikonin over the range of pH 3 to 7 were 518 nm and 520 nm, respectively. A bathochromic shift to 588 nm at pH 10 was observed on these two naphthoquinone pigments. Sensory evaluation was performed with acetylshikonin and isobutylshikonin of identical absorbance. These two pigments revealed purplish red color in Munsell system.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

• Fashion & Textile Research Journal
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• v.19 no.4
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• pp.486-492
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• 2017

This study finds surface color and functions of natural dyeing from Chamaecyparis obtusa leaves which help cure skin problems such as atopic dermatitis. This study also seeks to find dyeing properties and functions of natural colorants derived from Chamaecyparis obtusa and Rubia tinctorum on silk. Dyeing properties and functions are compared between silks dyed with Chamaecyparis obtusa and silks composite-dyed with Chamaecyparis obtusa and Rubia tinctorum. The comparison examines the feasibility of developing healthy and high functional fabrics and wellness of fashion merchandises. Silk dyeing with Chamaecyparis obtuse leaves yields yellow and double coloring from Chamaecyparis obtusa; however, Rubia tinctorum yields yellow/red on silks. Silks dyed with Chamaecyparis obtusa and silks composite-dyed with Chamaecyparis obtusa and Rubia tinctorum show a high level on dry cleaning, ultraviolet protection and deodorization. Especially, the dyed silks from leaves of Chamaecyparis obtusa show a 99.7% antimicrobial effect against staphylococcus aureus ATCC 653B. Silks composite-dyed with Chamaecyparis obtusa and Rubia tinctorum are better known for medicinal herb for dermatitis, and natural colorant, Rubia tinctorum does not improve significantly functions compared with silks dyed with Chamaecyparis obtusa. However, the dyeing properties improve by composite dyeing. This implies that ways to maximize effects of tie-dyeing technique could be developed.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.651-657
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• 1999

These experiments focused on processing low sugar fig jam having marketability by selected substitute for extracted and purified pectinesterase (PE), colorant for colour improvement, food additive to make texture better, and stabilizer for stable storage. Cherry tomato pulp as PE substitute to hydrolyze pectin substance in fig pulp into low-methoxyl pectin was most effective among used vegetables and fruits pulp. Carmacid-R among natural colorants for imprving colour, addition of 20% starch syrup as sugar substitute for texture and addition of $MULTIPHOSE^{TM}$ for red colour change control at cold storage were effective. The low sugar fig jam processed by using the above selected materials showed higher score than others (typical jam and orange PE low sugar fig jam) for colour in sensory evaluation and did no significant difference in taste, odor, texture and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.226-235
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• 2017

Roselle (Hibiscus sabdariffa L.) is a shrub which grows well in a tropical climate. There are large amounts of anthocyanins, organic acids and other compounds in roselle. Mostly, roselle is cultivated to use its red calyx. Its calyx is used as a natural food colorant and commonly consumed as a tea. This quality study was conducted to investigate the characteristics and antioxidant activities of Sulgidduck with roselle calyx powder. Four samples and a control were made with different ratios of added roselle calyx powder (0.5%, 1%, 1.5%, 2%). The moisture content of the 0.5%-sample was the highest as 40.60%, and that of the 2%-sample was the lowest as 37.37%. The pH of samples significantly decreased from 6.26 to 3.65 as the amount of roselle calyx powder increased (p<0.05). The L-value of samples also significantly decreased (p<0.05). In contrast, a-value and ${\Delta}E$ of samples significantly increased with elevated amounts of roselle calyx powder (p<0.05). The b-value of roselle calyx added Sulgidduck samples significantly increased compared to the control (p<0.05). Hardness and chewiness of Sulgidduck samples with added roselle calyx also significantly increased compared to the control (p<0.05). Cohesiveness of Sulgidduck samples with roselle calyx significantly decreased compared to control (p<0.05), with the exception of the 1% sample. There were no significant differences in springiness among samples. Total phenolic contents significantly increased when roselle calyx powder was added above a level of 1.5% (p<0.05). The flavonoid content of the control was the lowest as 0.73. ABTS radical scavenging activity significantly increased with increasing amounts roselle calyx powder (p<0.05). The 2%-sample got the lowest sensory preference scores in sweetness and overall acceptability. In contrast, the control and 1%-sample got the highest sensory preference scores. Based on these study findings, addition of 1% roselle calyx powder optimized the preparation of Sulgidduck and roselle calyx is therefore a useful natural colorant and antioxidant.