• Bulletin of the Korean Chemical Society
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• 제27권10호
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• pp.1567-1571
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• 2006

Synthetic color additives approved for general food use are sixteen in European Union, seven in U. S. A. and twelve in Japan. Twelve food dyes were examined for their inhibitory potency against human protein tyrosine phosphatases (PTPases). Half of the food colorants inhibited PTPases significantly and three of them were potent inhibitors with low micromolar IC50 values. Also examined were the synthetic dyes structurally similar but not allowed in food. Some of them were potent inhibitors of PTPases. Considering the importance of PTPases in cellular signal transduction, inhibition of PTPases by food colorants might cause harmful effects in human health.

• 한국식품위생안전성학회지
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• 제20권2호
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• pp.73-76
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• 2005

국내에 유통되는 식용 타르색소 9종 및 그 알루미늄레이크 6종의 색소 함량을 한국, 일본, 미국 및 JECFA의 색소정량법에 따라 비교$\cdot$검토하였다. 색소정량법은 한국과 일본이 삼염화티탄에 의한 적정법, 미국은 KiPP generator를 이용한 삼염화티탄법과 spectrophotomete법의 평균값을 구하여 나타냈고, JECFA는 미국방법 중 삼염화티탄법을 사용하였다. 또한 색소의 종류에 따라 함량에 대한 규격기준이 달랐으며 분석 시료의 색소물질 함량은 $85.08-96.40\%$, 식용색소레이크의 함량은 $10.00-36.86\%$로서 모두 규격기준에 적합한 것으로 나타났다.

• 한국축산식품학회지
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• 제41권2호
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• pp.173-184
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• 2021

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

• Asian-Australasian Journal of Animal Sciences
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• 제22권2호
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• pp.254-259
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• 2009

An experiment was conducted to evaluate the effect of different levels of extracted pigment from Dietzia natronolimnaea biomass as a source of canthaxanthin in comparison with synthetic canthaxanthin on egg yolk pigmentation. The experiment used a completely randomized design (CRD). A total of 63 laying hens, 68 weeks old, were used and the birds were allotted to 7 dietary treatments with each treatment replicated three times with three hens per replicate. Treatments consisted of 3 levels of synthetic canthaxanthin (4, 8 and 16 ppm), 3 levels of extracted pigment from D. natronolimnaea biomass (4, 8 and 16 ppm) and control. Changes in yolk color were determined in 2 eggs taken at random, during the four week experimental period from each replicate. Supplementation of extracted pigment from D. natronolimnaea biomass had a significant effect on the color of egg yolks (p<0.05). Yolk color score of the control group was 6.83 in BASF color fan and the yolk color score of different extracted pigment levels was 11.00, 12.50 and 14.50, respectively. The yolk colors of different levels of synthetic canthaxanthin were 12.00, 14.00 and 15.00, respectively. The effect of pigment supplementation on egg yolk color was better explained by polynomial response curves. The $R_{2}$ indicated that for 3 supplementation levels of each pigment studied, over 90% of the color variation could be explained by the pigment concentration. The egg yolk color after 15 and 30 days of storage was not significantly different, but boiling reduced egg yolk color significantly (p<0.05).

• 한국축산식품학회지
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• 제25권1호
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• pp.60-65
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• 2005

Antioxidant films are one active packaging technology that can extend food shelf-life through preventing lipid oxidation, stabilizing color, maintaining sensory properties and delaying microbial growth in foods. Because raw, fresh and minimal processed foods are more perishable during storage or under display conditions than further processed foods, they rapidly lose their original quality. Foods are susceptible to physical, chemical, and biochemical hazards to which packaging films can be effective barriers. Although films incorporated natural (tocopherols, flavonoids and phenolic acids) or synthetic antioxidants (BHT, BHA, TBHQ, propyl gallate) have been extensively tested to improve quality and safety of various foods, food applications require addressing issues such as physical properties, chemical action, cost, and legal approval. Increased interest in natural antioxidants as substitutes for synthetic antioxidants has triggered research on use of the new natural antioxidants in films and coatings. Use of new components (phytochemicals) as film additives can improve food quality and human health. The biosynthesis of plant phenolics can potentially be optimized by active coatings on harvested fruits and vegetables. These coatings can trigger the plants natural proline-linked pentose phosphate pathway to increase the phenolic contents and maintain overall plant tissue quality. This alternate metabolic pathway has been proposed by Dr. K. Shetty and is supported by numerous studies. A new generation of active food films will not only preserve the food, but increase food's nutritional quality by optimizing raw food biochemical production of phytochemicals.

• 식품보건융합연구
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• 제8권3호
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• 한국축산식품학회지
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• 제44권2호
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• pp.356-371
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• 2024

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.

• 한국식품위생안전성학회지
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• 제19권4호
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• pp.171-175
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• 2004

국내에서 유통되는 식용 타르색소 9종에 대하여 한국, 일본, 미국 및 JECFA의 색소시험법에 따라 비교${\cdot}$시험하였다. 식용색소의 물불용물 함량은 각 기관의 시험법에서 차이가 없었으며, 모두 규격기준에 적합하였다. 식용색소 녹색제3호, 적색제3호, 청색제2호 및 황색제4호의 염화물 및 황산염 함량은 각 기관의 방법에 따라 약간 달랐지만 모두 규격기준에 적합하였고, JECFA와 미국방법에서는 분석하는데 시간이 더 많이 소요되었다. 비소 함량은 한국과 일본에서 비색법으로 비교하였으며, 규격기준이 미국 및 JECF와 달랐다. 중금속 함량은 모두 규격기준에 적합하였으나 한국은 비색법, 일본은 원자흡광도법, 미국과 JECFA는 두 가지 방법을 모두 사용하였다. 비술폰화방향족제 1급 아민의 함량은 분석시료 모두 $0.0005\%$(aniline으로서)이하로서 규격기준($0.01\%$이하)에 모두 적합하였다.

• 한국식품위생안전성학회지
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• 제20권1호
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• pp.64-68
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• 2005

국내에서 유통되는 식용 타르색소 9종에 대하여 한국, 일본, 미국 및 JECFA의 색소시험법에 따라 비교$\cdot$시험하였다. 식용색소의 물불용물 함량은 각 기관의 시험법에서 차이가 없었으며, 모두 규격기준에 적합하였다. 식용색소 녹색 제3호, 적색 제3호, 청색 제2호 및 황색 제4호의 염화물 및 황산염 함량은 각 기관의 방법에 따라 약간 달랐지만 모두 규격기준에 적합하였고, JECFA와 미국방법에서는 분석하는데 시간이 더 많이 소요되었다. 비소 함량은 한국과 일본에서 비색법으로 비교하였으며, 규격기준이 미국 및 JECFA와 달랐다. 중금속 함량은 모두 규격기준에 적합하였으나 한국은 비색법, 일본은 원자흡광도법, 미국과 JECFA는 두 가지 방법을 모두 사용하였다. 비술폰화방향족제 1급 아민의 함량은 분석시료 모두 $0.0005\%$(aniline으로서)이하로서 규격기준($0.01\%$이하)에 모두 적합하였다.

• 한국염색가공학회지
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• 제34권2호
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• pp.77-92
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• 2022

Natural colorants are regarded as substitutes for synthetic colorants in the fields of fiber dyeing, hair dyeing, cosmetic, and food industries. The use of natural colorants has been increased in view of global environment and sustainability. However, scientific approach to the production is required because the supply of natural colorants depends on the climate, soil, and cultivation methods. This brief review contains the advances in science and technology related to natural colorants including characterization, analysis, CIEL^*a^*b^* and Munsell color systems, and future prospects. For the characterization and the analysis of natural colorants, chromatography, some spectroscopic techniques (UV-Vis, FT-IR, NMR), mass spectrometry, and X-ray diffraction are generally used.