KR101383912B1 - A method of preparation of matural segment from mulberry extract and food stuff using the same - Google Patents

Abstract

The present invention discloses a condition for extracting and concentrating a natural anthocyanin pigment from the dried foil which is compressed and extracted from the mulberry, and discloses a rice cake, beverage, and pudding product using a mulberry pigment, a novel processed food using the processed food manufacturing aptitude and its characteristics. .

Description

A method of preparation of matural segment from mulberry extract and food stuff using the same}

The present invention relates to a method for extracting natural pigments from Korean native Audi and processed foods such as rice cakes, beverages and jelly products using the same.

Mulberry (Mulberry) is used as a banyan (Moraceae) Mulberry in (Morous) Larch chaplain mature fruit and then from May through June drinking water samples were collected when the fruit color to represent black or fuchsia or dry medicinal herbs belonging to . In oriental medicine, it is known to be used for the treatment of dizziness, tinnitus, gugal, sogal, and mulberry-related medicines are generally not toxic, so they can be used safely and are effective in eliminating bad heat accumulated in the body. In addition, Audi used to make five alcoholic beverages, and made juice by making juice because it brightens ears and eyes. Audi extract has several physiological effects such as anti-diabetic, anti-inflammatory and anti-hyperlipidemia, as well as antioxidant, anti-hepatic and anti-diabetic bioactive substances such as flavonoids, stilbenes, prenylflavonoids, coumarin and deoxynoijiri -mycine. It is widely received as a food material (2, 5). In addition, it contains a large amount of anthocyanin pigment, and cyanidine-3-glucoside and cyanidine-3-rutinoside are the main ingredients. These anthocyanin pigments have recently been reported to have various physiological activities such as anti-aging, treatment of retinal disorders, improvement of vision, and antioxidant activity. Due to its small size and high moisture content, it is difficult to harvest and difficult to store during distribution. It is processed and used as jam, jelly, syrup, juice, etc. A small amount of dye is used in the food and cosmetic industries. At present, the functional sheep industry in Korea is expanding to silkworm breeding, cordyceps, mulberry leaf tea and mulberry production. Especially, the production of mulberry has been increasing rapidly recently, but it is used only as raw materials, sales and small amount of processing materials. There is a lack of realization. Therefore, in order to promote consumption of large quantities of audio and to create high value added to local brand products, research and development on various processed products are urgently required.

Colors of foods have unique colors depending on the type, and are used as important quality factors that determine the sensual quality of foods. In general, the color of the food is changed depending on its freshness, processing conditions and storage environment, so that deterioration of the quality occurs, so that artificial food coloring is added widely during the processing of food. Recently, as the issue of the stability of artificial synthetic pigments to the human body has been raised interest in the development of new natural food coloring.

Anthocyanin is a water-soluble pigment, which is present in radiants such as grapes, raspberries, red cabbages, cauliflowers, grains such as colored rice, purple potato, purple storage potatoes, and storage organs of roots or stems such as purple sweet potatoes and flowers or fruits. It is known that there are about 300 kinds of anthocyanin in nature as red, pink, purple and blue various water-soluble pigments.

Anthocyanin pigments are widely used in fruit juices, which contain a large amount of active ingredients such as vitamins, minerals, fiber, and enzymes, which are increasing in consumer preference. Is already active abroad. In addition, as it has recently been found to have biological activities such as anti-inflammatory activities, redox potentials, anticonvulsant activity, antioxidative activity, interest as a colorant as well as a functional substance is increasing.

Therefore, it is an object of the present invention to provide an extraction and concentration conditions of anthocynin contained in a large amount of audio to utilize the by-product (bak) after juice juice using the audio.

Another object of the present invention to provide a method for producing a processed food using the natural food coloring and the processed product.

The present invention comprises the steps of establishing a natural pigment extraction and concentration conditions derived from Audi; Examining the stability of the pigment; The step of investigating the shelf life of the pigment and the step of preparing the rice cake, beverage, pudding product by the utilization of the pigment was achieved by evaluating the results.

The present invention has the effect of providing the extraction and concentration conditions of the natural pigment derived from Audi, using this has an excellent effect of providing a novel processed food with a high degree of preference.

1 is a pH stability plot of the water extract (top) of Oddak (top) and the water extract (bottom) added with 0.1% citric acid.
FIG. 2 is a pH stability plot of 40% ethanol extract (top) and 40% ethanol extract (bottom) with citric acid.
Figure 3 is a picture of the temperature stability of the water extract (top) and the water extract of the addition of 0.1% citric acid (bottom).
Figure 4 is a graph of the temperature stability of 40% ethanol extract with 40% ethanol extract and 0.1% citric acid of Odybacum.
FIG. 5 is a graph of stability (above: 80 ° C., bottom: 100 ° C.) for heating of the ODAK pigment.
FIG. 6 is a plot of sugar stability of the water extract of Odybacum (top) and the water extract (bottom) added with 0.1% citric acid.
FIG. 7 is a graph showing sugar stability of 40% ethanol extract with 40% ethanol extract and 0.1% citric acid.
8 is a graph of organic acid stability of the water extract (top) and the water extract (bottom) added 0.1% citric acid of Odyvac.
FIG. 9 is a graph of organic acid stability of 40% ethanol extract with 40% ethanol extract and 0.1% citric acid of Odybacum.
10 is a graph of the stability (light: daylight and fluorescence, bottom: light blocking) of the odybac pigment.
11 is a photograph showing a rice cake of the present invention utilizing an audio pigment.
12 is a photograph showing a beverage of the present invention to which an audio pigment is added.
Fig. 13 is a photograph showing the pudding of the present invention to which an audio pigment is added.

Experimental material

The experimental material of the present invention was purchased in 2010 harvested in the vicinity of Gyeongsan City purchased the frozen and stored audio and used the remaining foil after filtering with a compressed extractor.

Experimental Method

1. Pigment extraction conditions

1) Pigment Extraction Characteristics for Solvent

Water and ethanol were used as natural pigments and solvent concentrations were 0, 10, 20, 30, 40, 60, 80, and 100%. At this time, the extraction conditions were added to each of the solvent to 10% of the opacity, shaking for 30 hours, 30 hours and filtered to use the filtrate for analysis.

In the extraction of pigments using the by-products of Audi, the results of examining the pigment extraction characteristics according to ethanol concentration are shown in [Table 1].

The pigment concentration was the highest as 9.51 in 80% ethanol and the pigment concentration of water extract was the lowest as 2.57. In addition, the ethanol concentration increased as the ethanol content increased, but dropped to 7.69 in 95% ethanol. In the extraction characteristics of purple sweet potato reported by Kim et al., The extraction effect was higher in water than in ethanol.

In addition, anthocyanin-based pigments were found to have many active ingredients, and the total phenolic content of each extract was examined. As a result, the higher the ethanol content was increased and then decreased from 60% ethanol, the highest content of 40% ethanol extract of 205.4mg% [Table 2].

Based on the above results, the pigment extraction using Odyvac was set to 40% ethanol and water extraction is also used for the development of natural pigments in consideration of economical efficiency in production in actual field.

2) Pigment Extraction Characteristics for Acid Addition

To increase the extraction effect of anthocyanin pigments, HCl, ascorbic acid and organic acids (acetic acid, citric acid, lactic acid, tartaric acid, phosphoric acid) were added to water and 40 using the characteristic of the pigment which shows vivid red color at lower pH. After the addition of 0.1% in% ethanol, the extracts were examined for quality characteristics.

As a result, the pigment concentration was the highest in the water extract added with 0.1% HCl and 40% ethanol extract, 34.36 and 36.12, respectively. The lowest was 10.60.

In the case of total phenolic content, the water extract was 165.32mg% in 0.1% HCl and 40% ethanol was 294.00mg% in 0.1% ascorbic acid, and the total phenol content was higher in 40% ethanol extract than all the additions of the water extract.

As shown in [Table 3], the hunter's color for each extract was lower in both the brightness, redness, and yellowness as the pigment concentration increased, and almost the opposite for 40% ethanol extract. Appeared in the tendency. Citric acid is widely used in soft drinks, fruit juices, fruit jelly, canned vegetables, dairy products, non-alcoholic notes, mayonnaise, salad dressing, french derssing, etc. Therefore, in the present invention, in order to enhance the extraction effect in consideration of the use of the pigment to extract the food coloring, citric acid was added to the water and 40% ethanol was carried out subsequent experiments.

3) Pigment Extraction Characteristics for Audi Ratio

Based on the above results, the pigment extraction characteristics for the ratio of Audi were investigated by using two solvents with the most efficient 40% alcohol, in situ extraction process and economical water, and 0.1% citric acid. The extraction conditions were set to 5, 10, 15, 20% of the audio content and extracted by shaking for 12 hours at the extraction temperature of 30 ℃.

Experimental results of solvent and acid addition showed that the physicochemical quality characteristics of the by-products of Audi were compared by adding 0.1% citric acid to water and 40% ethanol, respectively. As shown in Table 4, the pigment content increased as the amount of gourd increased in both the non-added and acid added groups, but the amount of pigment per gram of sample decreased as the amount of the OD Park increased. The pigment content of the simple extract was determined to be higher as the ratio of the content of the foil to the solvent was higher. However, in the pigment content of the sample g, the higher the content of the foil, the more the pigment contained in the sample was extracted. As all of the extracts were not extracted, it is believed that the higher the gourd content, the lower the tendency. The total phenolic content also showed a similar trend with the pigment content.

Therefore, in future experiments, it is thought that an experiment for each extraction frequency is necessary for extracting all the pigments contained in the by-products.

4) Characteristic of Pigment for Extraction Count

After 10% of Odybacum was added to two solvents containing water, 40% alcohol, and 0.1% citric acid, extraction filtration was performed at 30 ° C. for 12 hours. Was analyzed.

The quality characteristics of each extraction frequency under the optimum pigment extraction conditions using by-products are shown in [Table 5] and [Table 6].

In the case of pigment content by the number of extraction, 40% ethanol with no additives and 0.1% citric aicd was higher than water extract, especially in 40% ethanol with 0.1% citric aicd, 13.42, which was about 4 times higher than the lowest water extract. High content. The recovery rate of the pigment content was higher than that of 50 ~ 70% in one extraction of water extraction, and the recovery rate was higher than 80% in 40% ethanol extraction and in other sections except water extract containing 0.1% citric acid. Two extractions showed a high recovery of more than 90%.

The total phenolic content of the water extract and the 40% ethanol extract was smaller than the pigment content, and the difference between the water- and 40% ethanol-free and acid-added groups was small. In addition, in the recovery of total phenolic compounds, the water extract showed more than 60% in one extraction, but a lot of contents were extracted up to two times and three times, but 40% ethanol recovered more than 90% by two extractions. . Soluble solids content was 0.376 ～ 0.76g, which was measured as trace amount in all sections.

As a result, when extracted in ethanol by 40% than water, it is thought that a good pigment source can be obtained with high extraction rate of pigment and total phenol content contained in the by-product (bak), but in the case of general natural pigment source As it is concentrated, it is considered good to use water in consideration of economic feasibility.

<Safety investigation of audio pigment>

Anthocyanin is a structurally unstable oxonium compound, which is discolored or destroyed by various factors (pH, temperature, sugar and sugar breakdown products, organic acids, light, metal ions, ascorbic acid, enzymes, etc.) during food processing and storage. As the main cause of the quality deterioration, the stability of Audi food coloring was examined.

One) pH Influence of

In order to investigate the effect of pH on the stability of anthocyanin, the pH was adjusted to 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0 using a buffer solution. KCl + 0.2M HCl) and Macllvaine buffer (0.1M citric acid + 0.2M Na) from pH 3.0 to pH 7.0₂HPO₄) Were used.

A solution of 10 ml of Odyvac extract and 90 ml of pH-specific buffer solution was placed in a container, placed in a dark place at 20 ° C, and samples were taken at intervals of 48 hours to measure changes in absorbance. At this time, the absorbance was measured at a wavelength representing the maximum absorbance of the dye solution adjusted to each pH.

Anthocyanin is one of the positive substances that can exist as acidic cations in acid and anions in alkaline, and its color varies greatly with pH. That is, in low pH solution, anthocyanin is present as a red flavylium cation, but when the pH increases to 4 ~ 5 or more, the flavylium cation loses protons, forming a pale purple or blue quinoidal anhydrobase, and the pH is near neutral. It is known to form a colorless carbinol pseudobase as it approaches.

The results of investigating the effect of pH on the stability of the dye while storing the Odybak pigment solution adjusted to each pH at 60 ° C. for 15 days are shown in FIGS. 1 and 2. When all the extracts had a pH lower than 3, the rate of color breakdown was greater than that above pH 4. This phenomenon is consistent with the logic that anthocyanin itself is hydrolyzed by acid when the pH becomes extremely acidic. In addition, the residual pigment content after 15 days was higher than the other pH ranges at pH 1 and 2 except pH 3, which was similar to the stability report of the purple sweet potato pigment. The results suggest that anthocyanin may be used in foods with pH less than 3, and the food industry is known to utilize anthocyanin pigments in foods with pH less than 4.

2) the influence of temperature

Assuming that it is used as a colorant for processed fruit products, it is divided into 0 ℃, 4 ℃, 20 ℃, 40 ℃, and 60 ℃ at pH 3.0, and 10ml of extract and 90ml of buffer solution are mixed for each temperature and placed in the dark. Was measured.

The effect of heating was to measure the amount of change of pigment for 60 minutes at 80 ° C and 100 ° C by mixing 10ml of extract and 90ml of pH 3 buffer to investigate the change of pigment during sterilization of pigmented food. It was.

In order to determine the effect of anthocyanin at different temperatures in each citric acid-phosphate buffer at pH 3, the residual rate of the pigment was measured for 15 days.

As a result, as shown in Figures 3 and 4 all the extract was found to decrease the residual ratio of the pigment as the temperature increases. In other words, 5 ~ 13% remained after 15 days in cows at 60 ℃, while the residual rate was over 90% in cows at minus 5 ℃ during the same period. The residual ratio of each temperature is more than about 70% water extract at 5 ℃, more than 90% ethanol extract, more than 60 ~ 75% in all sections except 0.1% citric acid at 20 ℃, and finally 50 at 40 ℃. The pigment | dye persistence of -60% was shown. The above results were similar to the stability of petal cockscomb anthocyanin pigment.

In consideration of the food sterilization process when adding as a pigment of the food, the reduction rate of the pigment was lowered after 30 minutes of heating at 80 ℃ and 100 ℃ for 1 hour at the heating temperature of 80 ℃ and 100 ℃. The pigment residual ratio after the last 1 hour was 80% or more at 80 ℃ and 70% or more at 100 ℃ (Fig. 5).

Therefore, it is thought that the dye source using Odak is not affected by the high temperature and short time sterilization process that is used in most foods, and the storage temperature of food and pigment is considered to be good at low temperature.

3) Effect of Sugars

Odybak In order to investigate the effect of sugar on the stability of the pigment, glucose, galactose, fructose, maltose, sucrose and the like were dissolved in 0.1M buffer solution at pH 3.0. 10 ml of the extract was added to 90 ml of each sugar solution, placed in a dark at 20 ° C., and samples were taken at intervals of 48 hours to measure changes in absorbance.

Anthocyanin pigments are generally reported to be accelerated by sugars and their degradation products, and the effects of sugars on pigments extracted from the by-products of Audi were investigated.

Anthocyanin pigments of Odyvacac were stored after 15 days of storage, and their residual rate was higher than that of pH and temperature. In addition, all the sugars were shown to inhibit the Audi pigment stability without a clear difference, but in fructose and sucrose it was found that the change in pigments during storage period is significantly lower than other sugars (Figs. 6 and 7).

4) Influence of Organic Acids

In order to investigate the effect of organic acid on the stability of ODAK pigment, four organic acids such as acetic acid, citric acid, phosphoric acid and tartaric acid were dissolved in a buffer solution of pH 3.0 at a concentration of 0.5M, and then 10ml of the extract and 90ml of each organic acid solution. After mixing the mixture was placed in the dark at 20 ℃ samples were taken at intervals of 48 hours and the change in the content of the pigment was measured by absorbance.

The results of storage stability of the dye solution with 0.5M organic acid are shown in Figures 8 and 9. As a result, citric acid and phosphric acid were the most stable in water extract, followed by acetic acid and tartaric acid. In particular, tartaric acid, as shown in Figure 8 it can be seen that the reduction rate of the pigment is sharp compared to other organic acids. 40% ethanol extract was slightly different from water extract, but showed similar tendency in all organic acids except acetic acid. In addition, both the water and 40% ethanol extracts showed the lowest initial pigment content in acetic acid, suggesting that acetic acid inhibited the stability of anthocyanin pigment in comparison with other organic acids.

5) the influence of light

In order to investigate the stability of Odyssack pigments against light, 10 ml of Odyssack extract and 90 mls of buffer solution were mixed using a buffer solution of pH 3.0, and some of them were stored at room temperature by exposure to sunlight and fluorescence. The change in absorbance of the pigment solution with time was examined while storing in.

To investigate the effect of the dye solution extracted by the by-products on light, each extract was placed in sunny and shaded areas and the shelf life was investigated for 15 days.

In the upper part of FIG. 10, four sections of the extract were placed in a well-lit place with daylight and fluorescence, and both water and 40% ethanol extract showed a tendency to decrease with a longer storage period. The remaining amount of was 0.

On the other hand, in case of blocking the light, the reduction rate of pigment was small during the storage period in the 40% ethanol section containing water extract and 0.1% citric acid, but the water extract containing 40% ethanol and 40% ethanol extract were stored, respectively. On the 15th day of storage, the residual ratios of the pigments were 42.09% d and 25.25%, respectively (lower in FIG. 10). The pigment residual ratio of water extract and 40% ethanol added 0.1% citric aicd was 74.91% and 83.37%, respectively.

As a result, the anthocyanin pigment obtained from the by-products of Audi was found to have very low light stability.

<Setting the Concentration Condition of the Pigment>

Odybak In order to increase the shelf life of the pigment, glucose 10% (w / v), 20%, 30% of glucose was added to the extract of Odyvac water to concentrate under reduced pressure. At this time, the final brix was 60 ° brix or more. The pigment concentrate was pasteurized (65 ℃, 30 minutes) and high temperature sterilization (121 ℃, 10 minutes) and analyzed for 7 days. The analysis items were soluble solids content, pigment content, sugar content, pH, and total acid. .

Based on the above results, 40% ethanol added with 0.1% citric acid showed the most excellent extraction condition. However, in order to be used as a food additive of the pigment extract, it is considered that the shelf life is low due to problems such as sugar and pH of the extract itself, and it must be concentrated. Set up and shelf life experiments were examined with water extract.

In order to increase the usability and shelf life of anthocyanin-based pigments extracted using Odyvac, the extract pigments are intended to be concentrated. However, considering the low shelf life due to problems such as sugar concentration and pH of the pigment concentrate, 10, 20, 30% of glucose was added to concentrate over 60˚brix and examined the quality characteristics and shelf life.

As shown in [Table 7], the pigment content was higher as the sugar content was lower, and the chromaticity was similar to the above test results in the opposite direction of the pigment content. In addition, the pH is 3.34 ～ 3.42 and the total acidity is 0.07 ～ 0.36, which is considered to cause problems such as contamination during storage. Therefore, it is better to add natural substances which can increase the storage efficiency in the storage condition experiment.

When the change of pigment after sterilization of [Table 8] is shown that the content of pigment is higher in all sections during normal pressure and high temperature sterilization than autoclaving.

Therefore, the concentration of natural pigment source using Odak was set to 10% sugar addition amount and the sterilization condition was set to 75 ℃, high temperature sterilization.

<Storage of pigments>

10% glucose was added, and the pigment | dye concentrated under reduced pressure was stored at 4 degreeC and 37 degreeC, and storage stability experiment was performed for 4 weeks at 7-day intervals. Experimental items were examined for physicochemical experiments such as soluble solids content, pigment content, sugar content, pH, and total acid, and microbiological changes such as general bacterial count and E. coli group. .

The storage properties of physicochemical and microbial tests were examined for pigments prepared under optimal extraction and concentration conditions.

   There was no significant difference in pH and total acidity of the pigments during storage, but the sugar content tended to increase little by little [Table 9]. The pigment content of the dye at room temperature storage did not show a big difference during storage period, but it decreased slightly at 37 ℃ storage, and hunter's color was found to decrease during 4 weeks of storage [Table 10]. As shown in [Table 11], no general bacteria and E. coli groups were detected, and no abnormalities were found in appearance and taste.

<Use of Pigment>

In order to examine the utilization of natural pigments prepared under optimum conditions, the quality characteristics were examined by adding them to rice cake (FIG. 11), beverages (FIG. 12) and pudding (FIG. 13).

In rice cakes, the color of rice flour was slightly different in color when 0, 2, 3 and 4% of pigments were added, but in sensory evaluation, 2% was worse than control, 3% was no difference, and 4% was good. The chromaticity was lower than the control in all the pigmented sections. When 5%, 10%, and 15% of the pigments were added to make the color thicker, all the sections were evaluated as being very good in the comparison with the control. In view of this, it is thought that Audi dyes can be used for rice cakes and also for rice cake cakes and various types of rice cakes.

As a result of adding pigments to beverages that are widely used for pigments [Table 13], pH did not change and the sugar content increased slightly in the spheres with more than 0.5% of pigments. It is thought to be. In the case of chromaticity, the L value (brightness) decreased as the amount of pigment added increased, but the value of a pigment (red) and b (yellow) increased as the number of pigments increased. In consideration of the effect on pH in the stability test of the pigment, it is considered that it is most effective within pH 3 and the maximum range is less than pH 4.

In order to find out the applicability of the various pigments in the Audi dyes, jelly was selected from foods with a lot of pigments, and the sensory evaluation of the spheres without the pigments and the added portions was performed. As a result, as shown in [Table 14], in the pigment 0.5% addition group, the rating was lower than that in which no pigment was added. In addition, there was no significant difference between the 1.5% and 2.0% added sections.

As a result, it was thought that the Audi pigment could be used in all foods to which red color was added, and unlike the other natural pigments, Audi pigment could be felt like raspberry by adding it to food.

<Analysis method>

1) Soluble solids content measurement

The soluble solids content of the extract obtained under each condition was expressed as dry weight (%) for the sample by measuring three times according to the Food Code. That is, 50 ml of the test solution was taken in a constant volume, and evaporated to dryness at 105 ° C., and its weight was measured.

2) pH , Sugar and Total  Measure

pH was measured with a pH meter (Metrohm 691, Swiss) and sugar was measured using a refractive sugar meter (NI Atago Co., Japan). Total acid was neutralized with 1N NaOH solution and converted into acetic acid content.

3) Determination of total phenolic substance content

The phenolic substance content of each extract was colorimetrically determined by the Folin-Denis method. That is, 5 ml of Folin-Cilcalteu reagent was added to 5 ml of the sample solution diluted 100-fold, and after 3 minutes, 5 ml of 10% Na ₂ CO ₃ was added thereto, shaken and left at room temperature for 1 hour to measure absorbance at 700 nm. The control was treated in the same way with distilled water instead of the test solution. At this time, tannic acid was prepared at a concentration of 5 to 50 µg / ml as a standard material and used to prepare a calibration curve.

4) pigment concentration and Hunter's color  Measure

The pigment concentration was averaged by measuring the extract three times at 532 nm using a UV-spectrophotometer (Shimadzu UV-1601PC, Japan). (lightness), a (redness), and b (yellowness) values were measured.

5) Measurement of recovery rate of pigment

OdybakThe recovery rate of the dye by the number of extraction of was calculated by the following equation.

Here, the total amount of pigments of the OD foil was represented by the sum of all the dyes extracted from the OD foil.

6) General bacteria count

Total bacterial count was diluted 10-fold serially with sterile water, and then 100 μl was dispensed using plate count agar (Difco, USA). uni (CFU) was counted.

7) Coliform group measurement

Coliform group was measured using deoxycholate lactose agar (Difco, USA). 1 mL of the sample solution was added to petridish, the medium was injected, homogenized, coagulated, and the coagulated medium was re-coagulated at 30 ° C. for at least 24 hours to count red colonies.

The present invention is a very useful invention in the food processing industry because it not only provides the extraction and concentration conditions and storage properties of natural pigments derived from Audi, but also can provide a novel processed food using the pigments derived from the Audi.

Claims (3)

The anthocyanate derived from the mulberry extract, which was characterized by compressing and extracting the mulberry extract, filtering the remaining mulberry extract and extracting the remaining mulberry extract with a solvent containing 0.1% citric acid in 40% ethanol, and then adding 10% glucose and sterilizing at 75 ° C for 30 minutes. Method for producing a natural color pigment concentrate.
Anthocyanate-based natural pigment concentrate derived from Audi extract residues prepared by the method of claim 1.
A food composition of any one of rice cakes, beverages, and puddings comprising an anthocyanin-based natural pigment concentrate derived from the mulberry extract of claim 2 as an active ingredient.

Images