Abstract Complex carrot processing technology “Mirzoi krasny” along with concentrated and powdered natural dye rich in mineral elements biologically active substances obtained powder transparent juice used the food industry. Based on obtaining absorption spectrum of dyes, it was found that main coloring pigment dye, β, are also α γ-carotenoids.A method sterilization based an IR gausted object h...

Background: Melanin is a negative charge hydrophobic complex pigment. Melanin is produced naturally in bacteria to protect them against UV, free radicals and environmental stresses. Pigment production in bacteria has more advantages than other biosources due to its rapid growth, higher efficiency and easier extraction. The aim of this study was the isolation, biochemical and molecular identific...

Background: Many of the most common cancers, such as prostate and breast cancer are due to the presence of harmful agents and compounds in processed foods, including nitrite. In this research the physicochemical, antioxidant, and color properties of sodium nitrite-free sausages containing different concentrations of cochineal pigment alone or in combination with cumin essential oil were studied...

This paper focuses on the development of a processing scheme to obtain a water-soluble natural yellow colourant from Opuntia fruits for application in food, paying special attention to the extraction procedure. Edible yellow Opuntia fruits grown in Murcia (Spain) were homogenized and extracted with ethanol, water, or ethanol/water (60:40) solvents. Pigment extract was chemically characterized a...

Maya Blue, a pigment used by the Mayas in Yucatan, is remarkably stable: the color is not destroyed by hot concentrated mineral acids or by heating to about 250 degrees C. The principal constituent is the colorless mineral attapulgite. It is proposed that the pigment is an adsorption complex of attapulgite and natural indigo; a synthetic equivalent may be prepared from attapulgite and either in...

Qin C., Li Y., Niu W., Ding Y., Zhang R., Shang X. (2010): Analysis and characterisation of anthocyanins in mulberry fruit. Czech J. Food Sci., 28: 117–126. The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and has potential medical and commercial valu...

Monascus purpureus C322 was cultivated on well-established production media to yield prevailingly red or orange pigment-rich ethanolic extracts. Once these extracts had been diluted by an overall factor of 50, they were used as such to dye raw wool standard specimens differently premordanted using alum or stannic chloride. Independently of the mordant used, the specimens dyed with the red pigme...

The effect of the UV-absorbing sensitizing pigment of fly photoreceptors on absolute, spectral and angular sensitivity was investigated with a wave-optics model for the facet lens-rhabdomere system. When sky light was used as a UV-rich light source, one sensitizing pigment molecule per rhodopsin increased the photoreceptor absorption by 14-18% with respect to pure rhodopsin, whilst two sensitiz...

A recent development in algal pigment analysis by high-performance liquid chromatography (HPLC) is the application of automation. An optimization of a complete sampling and analysis protocol applied specifically in automation has not yet been performed. In this paper we show that automation can only be successful if the various methodological aspects of the sampling and analysis protocol are co...

The capacity for cone-mediated color vision varies among nocturnal primates. Some species are colorblind, having lost the functionality of their short-wavelength-sensitive-1 (SWS1) opsin pigment gene. In other species, such as the aye-aye (Daubentonia madagascariensis), the SWS1 gene remains intact. Recent studies focused on aye-ayes indicate that this gene has been maintained by natural select...