No / The crystal structure of the I-phase of quinacridone was determined from non-indexed X-ray powder data by means of crystal structure prediction and subsequent Rietveld refinement. This I-phase is another polymorph than the -phase reported by Lincke [G. Lincke and H.-U. Finzel, Cryst. Res. Technol. 1996, 31, 441¿452.]. The crystal structures of the and polymorphs were determined from single crystal data. The knowledge of the crystal structures can be used for crystal engineering, i.e., for targeted syntheses of pigments having desired properties, especially for the syntheses of new red pigments.

Yes / This article aims to investigate the flowability, physical, mechanical, and durability properties of metakaolin (MK)-added colored cement mortars exposed to the effects of H2SO4 sulfuric acid (SA) and HNO3 nitric acid (NA). MK was used in 20% replacement with cement, and yellow (YP) and red pigments (RP) were added to the mixtures at 1% and 3% of the cement by weight. According to the results, although MK reduced the workability and, therefore, the flow diameter (FD) of mortars, thanks to the void-filling feature of MK, filling the voids in the microstructure caused the samples' apparent porosity (AP) and relative dynamic modulus of elasticity (RDME) to decrease. Additionally, MK significantly improved the residual compressive (RCS) and residual flexural strengths (RFS) of the samples thanks to the calcium-silicate-hydrate (C-S-H) bonds it formed in the interior structure, owing to its high pozzolanic efficiency. Moreover, this improvement of MK is more remarkable in samples that remain subject to SA and NA attacks for more time. Furthermore, while YP reduces the workability of mortars and, therefore, the FD value due to its needle-tipped grain structure, RP increases the FD value of the mortars with its spherical grain structure. However, YP and RP contributed to reducing the AP of the samples and increasing RCS and RFS capacities at a meager rate by showing a micro-filling effect. In addition, there were significant increases in the total color changes (E) of YP and RP-added colored mortar samples, especially after longer SA and NA attacks. / This paper is financially supported by the University of Van Yüzüncü Yil, Department of BAP, within the scope of the CDS-2023-10468 project. / The full-text of this article will be released for public view at the end of the publisher embargo on 4 May 2025.

La grande majorité des colorants alimentaires naturels, utilisés dans la formulation des aliments et des boissons, proviennent des pigments extraits de matières premières végétales. Plusieurs couleurs dérivées de plantes peuvent entraîner des problèmes de formulation. Des facteurs, comme par exemple, la région, le climat, l'environnement, la variété cultivée, ont un effet de nuances de couleurs, de résistance et surtout de stabilité dans le produit final. Par ailleurs, les champignons filamenteux du genre Monascus, Penicillium et Talaromyces sont connus comme d'excellents producteurs de pigments rouges. Ces pigments intéressent de ce fait les industries car ils sont stables, non-toxiques et peuvent être utilisés comme colorants alimentaires.La recherche présentée dans le cadre de cette thèse de doctorat concerne la description des propriétés du pigment rouge que produit la souche de Talaromyces albobiverticillius isolée du milieu marin tropical autour de l'île de La Réunion. Les plans d’expérience (DOE) et la méthodologie des surfaces de réponses (RSM) ont été utilisés pour optimiser les conditions de culture et la formulation du milieu de fermentation, dans le but d'accroître les teneurs en polykétides colorés. Douze structures différentes ont été identifiées dans des extraits intracellulaires et extracellulaires des cultures fongiques, à l'aide de séparations et d'analyses spectroscopiques (HPLC-PDA-ESI/MS et RMN). Les pigments N-thréonine-monascorubramine, N-glutaryl-rubropunctamine et PP-O figurent ainsi parmi les 12 composants.Avec la demande croissante de composés colorés naturels dans le secteur industriel, les champignons isolés du milieu marin semblent présenter de nombreux intérêts. Des essais ont ainsi été menés afin d'étudier 1) l'amélioration des conditions de fermentation en fioles agitées ou en fermenteur de 2 litres; 2) les effets de la teneur en sel marin sur la synthèse des pigments; 3) des méthodes d'extraction respectueuses de l'environnement. Globalement, ces résultats font ressortir le grand potentiel des champignons marins produisant ce colorant rouge et la possibilité d'obtenir les colorants alimentaires adaptés. / It is well known that the vast majority of food colorants used in food and beverage applications comes from the pigments synthesized by plant materials. Besides, stability of many plant-derived colors can create formulation problems. Factors such as the region, the climate, the environment, the cultivar all impact colors shade, strength and overall stability in the final product. As an alternate, fungi of the genus Monascus, Penicillium and Talaromyces are known as excellent producers of red pigments. These red pigments are of industrial interest as they are stable and non-toxic and can be used as food colorants.This present research deals with the selection of high throughput red pigment producing Talaromyces albobiverticillius as a source of polyketide based natural food colorants. Design of Experiments (DoE) and Response Surface Methodology (RSM) have been used to optimize culture conditions and media formulation of fermentation process. Using Box Behnken Design (BBD), the influence of different physical factors on pigment and biomass production was studied using potato dextrose broth as culture media. The best optimal conditions were found to be with initial pH of 6.4, temperature of 24 °C, agitation speed of 164 rpm and fermentation time of 149 h gave 47.93 ± 0.58 mg /L of orange pigment, 196.28 ± 0.76 mg / L of red pigment and 12.58 ± 0.41 g /L of dry biomass. With the application of Plackett- Burman Design (PBD), 16 different media formulations were optimized using various carbon and nitrogen sources. When Sucrose and Yeast extract was used as a basal medium at 24° C, high pigment yield was observed: 695.93 ± 0.29 mg /L of orange pigment, 738.28 ± 0.51 mg / L of red pigment and 6.80 ± 0.37 g /L of dry biomass.Twelve different compounds were detected from the HPLC-PDA-ESI/MS analysis of intracellular and extracellular pigmented extracts. In particular, N-threonine-monascorubramine, N-glutaryl-rubropunctamine and PP-O were tentatively identified among these twelve compounds; further, this work reports for the first time on the PDA, MS and NMR characterization of the here named as N-GABA-monascorubramine derivative (6-[(Z)-2-Carboxyvinyl]-N-GABA-monascorubramine) pigment bearing a cis configuration at the C10-C11 double bond, in Talaromyces albobiverticillius 30548. Attempts were made to study the effects of sea salts on pigment synthesis; sustainable green extraction methods for pigments; upscaling of fermentation from shake flasks to laboratory fermenter. All these experiments with their results were discussed briefly as individual chapters. Overall, these findings bring out the potential of marine-derived red pigment producing fungi and its possibility of obtaining tailor made food colorants.