Abstract
Carminic acid is the main coloring component of cochineal (a red organic dye extracted from female bodies of Dactylopius coccus). The utilization of the dye in specific painting techniques is determined by the addition of suitable binders, which influence the light and thermal stability of the color layer. In this work, the influence of some plant-based binders (maize starch, gum arabic) and some binders of animal origin (egg albumen, gelatin) on light and thermal stability of model systems with carminic acid was studied. As colorants, two available commercial colorants were used – the carminic acid and Carmine Naccarat, and two colorants prepared in the laboratory – the cochineal carmine and cochineal. The color layers were subjected to accelerated light and thermal aging. For characterization of the color layers and changes of their properties during accelerated aging the spectral methods (ATR-FTIR, VIS) and colorimetry were used. Comparison of the influence of the binders on light stability of the color layers showed the layers with albumen were the least stable, whereas the layers with gum arabic were the most stable. No significant color changes were detected during thermal aging.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
