Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
권호 표지
DOI QR코드

DOI QR Code

Characterization of lycopene pigments by steric effect of polymer adsorption layer

고분자 흡착층의 입체장해효과를 이용한 라이코펜 색소의 특성분석

  • Received : 2017.06.02
  • Accepted : 2017.06.29
  • Published : 2017.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Natural pigments are materials that express color and have been used in foods, cosmetics, medicine and so on. Since natural pigments are extracted from animals and plants, they are not uniform in size. Red pigments in particular are more lipophilic than other color pigments and tend to aggregate easily in aqueous solutions which make it difficult to reproduce the specific color due to size change. Found to be an allergen and the growing aversion for it to be used in foods, cochineal pigment, an animal pigment used for red pigments is being used less. In this study, red vegetable pigment lycopene extract and gardenia yellow was made uniform in size by ball-milling, then asymmetrical flow-field flow fractionation (AsFlFFF) and dynamic light scattering (DLS) were used to measure the size, and a color meter was used to confirm the color. Experimental results showed that the pigment particles were large in size and size distribution was wide before milling, but the size of the particles decreased and size distribution narrowed after milling. Color meter measurements showed that as the milling time increased, the size of the pigment particles decreased and the brightness, redness, and yellowness increased indicating a bright red color.

천연색소는 색을 발현할 수 있는 물질로서 식품, 화장품, 의약품 등에 사용된다. 천연색소는 동 식물에서 추출하여 만들기 때문에 크기가 균일하지 않으며 특히 적색색소의 경우, 다른 색의 색소에 비해 친유성이 강해 수용액 상태에서 쉽게 응집이 되는 경향이 있다. 또한 응집에 의한 크기변화로 인해 색의 재현이 어려운 문제점이 있다. 적색색소로 기존에 사용했던 동물성 색소인 코치닐 추출 색소는 알레르기를 유발하고 식용으로서의 거부감이 있는 등의 문제점으로 인하여 사용이 기피되는 추세이다. 본 연구에서는 적색의 식물성 색소인 라이코펜 추출물과 치자황색소를 사용하였고 Ball-milling을 이용하여 색소의 크기를 균일하게 만든 후 Asymmetrical flow field-flow fractionation(AsFlFFF), Dynamic light scattering(DLS)를 이용하여 크기를 분석하고 색차계를 이용하여 색을 확인하는 연구를 진행하였다. 실험결과 milling 전에는 색소 입자의 크기가 크고 크기분포가 넓었으나, milling 후에는 크기가 감소하고 크기분포가 좁아짐을 확인하였다. 색차계 측정 결과, milling 시간이 증가함에 따라 밝기, 적색도, 황색도가 높아져서 밝은 적색을 나타내었다.

Keywords

References

  1. H. J. Shin, "A Trend in Research and Development of Natural Gardenia Pigments", KSBB, Vol.22, No.5 pp. 271-277 (2007).
  2. T. S. Lee, Y. J. Lee, Y. K. Kwon, J. S. Park, H. S. Ko, K. C. Sim, J. Y. Lee, J. W. Shin, J. W. Song and C. W. Lee, "Studies on the Determination Method of Monascus Pigment in Foods", Korean J. Food Sci. TECHNOL, Vol.33, No.5 pp. 641-644 (2001).
  3. N. H. Lee, S. R. Oh, "Studies on the Stability of Red Pigment In the Opuntia ficus-indica Fruit", Cheju Journal of life Science, Vol.4, No.- pp. 57-65 (2001).
  4. S. Xianquan, J. Shi, Y. Kakuda, and J. Yueming, "Stability of lycopene during food processing and storage", J Med Food, Vol.8, No.4 pp. 413-422 (2005). https://doi.org/10.1089/jmf.2005.8.413
  5. M. T. Lee, B. H. Chen, "Stability of lycopene during heating and illumination in a model system", Food Chem, Vol.78, No.4 pp. 425-432 (2002). https://doi.org/10.1016/S0308-8146(02)00146-2
  6. G. P. Blanch, M. L. R. del Castillo, M. del Mar Caja, M. Perez-Mendez, and S. Sanchez-Cortes, "Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrins", Food Chem, Vol.105, No.4 pp. 1335-1341 (2007). https://doi.org/10.1016/j.foodchem.2007.04.060
  7. H. O. Boo, S. J. Hwang, C. S. Bae, S. H. Park and W. S. Song, "Anntioxidant Activity According to Each Kind of Natural Plant Pigments", Korean J. Plant Res, Vol.24, No.1 pp. 105-112 (2011). https://doi.org/10.7732/kjpr.2011.24.1.105
  8. P. P. dos Santos, K. Paese, S. S. Guterres, A. R. Pohlmann, A. Jablonski, S. H. Flores, and A. O. Rios, "Stability study of lycopene-loaded lipid-core nanocapsules under temperature and photosensitization", LWT - Food Sci. Technol, Vol.71, No.September pp. 190-195 (2016). https://doi.org/10.1016/j.lwt.2016.03.036
  9. I. S. Kim, S. K. Jin, S. N. Kang, I. C. Hur, and S. Y. Cho, "Effect of Olive-Oil Prepared Tomato Powder (OPTP) and Refining Lycopene on the Physicochemical and Sensory Characteristics of Seasoned Raw Pork During Storage", Korean J. Food Sci. Ani. Resour, Vol.29, No.3 pp. 334-339 (2009). https://doi.org/10.5851/kosfa.2009.29.3.334
  10. D. S. Kim, J. S. Han, M .H. Kim, "The Changes of Components by Maturity Stage of Tomato II", Korean J. Food Culture, Vol.19, No.6 pp. 605-610 (2004).
  11. D. W. Lee, Y. H. Kim, E. J. Jung, S. G. Lee, and H. B. Pyo, "A Study for Polyol-in-Oil Type Lip Makeup Cosmetics witth Natural Pigments", J. Soc. Cosmet. Scientists Korea, Vol.39, No.1 pp. 65-73 (2013). https://doi.org/10.15230/SCSK.2013.39.1.065
  12. S. H. Ko, "Nanodispersion and Nanoparticle Using Food-Grade Materials", Kosfost, Vol. 41, No.1 pp. 25-32 (2008).
  13. D. J. Park, "Nanotechnology and food industry", Kosfost, Vol.35, No.4 pp. 35-40 (2002).
  14. D. J. Park, B. K. Kim, "Food Nanoparticles", Kosfost, Vol.41, No.1 pp. 17-24 (2008).
  15. O. Degant, D. Schwechten, Weizenmehle mit erhohter Wasseraufnahmefahigkeit, sowie Verfahren und Vorrichtung zu deren Herstellung, Google Patents (2002).
  16. T. Shibata, Method for producing green tea in microfine powder, Google Patents (2002).
  17. H. Shin, S. Lee, H. S. Jung, and H. B. Kim, "Effect of ball size and powder loading on the milling efficiency of a laboratory-scale wet ball mill", Ceram Int, Vol.39, No.8 pp. 8963-8968 (2013). https://doi.org/10.1016/j.ceramint.2013.04.093
  18. F. M. Katubilwa, M. H. Moys, "Effect of ball size distribution on milling rate", Minerals Eng, Vol.22, No.15 pp. 1283-1288 (2009). https://doi.org/10.1016/j.mineng.2009.07.008
  19. S. J. Kim, J. Y. Chio, S. H .Shin, "Design and Analysis of Mixture Experiments for Ball Mix Selection in the Ball Milling", J Korean Soc Qual Manag, Vol.42, No.4 pp. 579-589 (2014). https://doi.org/10.7469/JKSQM.2014.42.4.579
  20. A. S. Erdem, S. L. Ergun, "The effect of ball size on breakage rate parameter in a pilot scale ball mill", Minerals Engineering, Vol.22, No.7-8 pp. 660-664 (2009). https://doi.org/10.1016/j.mineng.2009.01.015
  21. H. Fessi, F. Puisieux, J. Ph. Devissaguet, N. Ammoury, and S. Benita, "Nanocapsule formation by interfacial polymer deposition following solvent displacement", Int J Pharm, Vol.55, No.1 pp. 1-4 (1989). https://doi.org/10.1016/0378-5173(89)90270-6
  22. S. S. Guterres, H. Fessi, G. Barratt, J. P. Devissaguet, F. Puisieux, "Poly (DL-lactide) nanocapsules containing diclofenac: I. Formulation and stability study", Int J Pharm, Vol.113, No.1 pp. 57-63 (1995). https://doi.org/10.1016/0378-5173(94)00177-7
  23. J. Flanagan, H. Singh, "Microemulsions: A potential delivery system for bioactives in food", Crit Rev Food Sci Nutr, Vol.46, No.3 pp. 221-237 (2006). https://doi.org/10.1080/10408690590956710
  24. C. J. H. Porter, N. L. Trevaskis, and W. N. Charman, "Lipids and lipid-based formulations: Optimizing the oral delivery of lipophilic drugs", Nat. Rev. Drug Discov., Vol.6, No.3 pp. 231-248 (2007). https://doi.org/10.1038/nrd2197
  25. C. W. Pouton, C. J. Porter, "Formulation of lipid-based delivery systems for oral administration: materials, methods and strategies", Adv Drug Deliv Rev, Vol.60, No.6 pp. 625-637 (2008). https://doi.org/10.1016/j.addr.2007.10.010
  26. D. J. McClements, J. Rao, "Food-Grade nanoemulsions: Formulation, fabrication, properties, performance, Biological fate, and Potential Toxicity", Crit. Rev. Food Sci. Nutr., Vol.51, No.4 pp. 285-330 (2011). https://doi.org/10.1080/10408398.2011.559558
  27. D. J. McClements, "Advances in fabrication of emulsions with enhanced functionality using structural design principles", Curr. Opin. Colloid Interface Sci., Vol.17, No.5 pp. 235-245 (2012). https://doi.org/10.1016/j.cocis.2012.06.002
  28. D. J. McClements, "Nanoemulsions versus microemulsions: Terminology, differences, and similarities", Soft Matter, Vol.8, No.6 pp. 1719-1729 (2012). https://doi.org/10.1039/C2SM06903B
  29. A. R. Patel, K. P. Velikov, "Colloidal delivery systems in foods: A general comparison with oral drug delivery", LWT - Food Sci. Technol, Vol.44, No.9 pp. 1958-1964 (2011). https://doi.org/10.1016/j.lwt.2011.04.005
  30. C. T. Kim, C. J. Kim, Y. J. Cho, Y. H. Kim, I. H. Kim, and A. J. Chio, "Novel Fabrrication Technology of Food Nanoemulsions", Kosfost, Vol.41, No.1 pp. 33-45 (2008).
  31. F. A. Dousa, A. A. Neves, M. E. L. R. Queiroz, G. P. Pinho, R. Teofilo, F. F. Heleno, "Influence of ripening stages of tomatoes in the analysis of pesticides by gas chromatography", J. Braz. Chem. Soc., Vol.25, No.8 pp. 1431-1438 (2014).

Cited by

  1. [Retraction]Size measurement and characterization of ceria nanoparticles using asymmetrical flow field-flow fractionation (AsFlFFF) vol.32, pp.5, 2017, https://doi.org/10.5806/ast.2019.32.5.173