LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
3B's Research Group, I3Bs-Research Institute on Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, AvePark-Parque de Ciência e Tecnologia, 4805-017 Guimarães, Portugal.
Molecules. 2023 Jan 3;28(1):408. doi: 10.3390/molecules28010408.
is a green microalga with a high chlorophyll content, representing a valuable source of green pigments for food applications. As the application of whole biomass can promote an unpleasant fish-like flavor, the use of chlorophyll extract can overcome this drawback. However, chlorophylls tend to easily degrade when out of the chloroplasts, decreasing their potential as a food ingredient. Thus, to study the suitable conditions for isolated chlorophylls preservation, in this work, the influence of temperature (4 to 60 °C), light (dark or 24 h photoperiod), alkaline conditions (with or without aqueous NaOH addition), and modified atmosphere (air or argon atmosphere) on the stability of the color in ethanolic solutions obtained from were studied. The loss of green color with temperature followed the first-order kinetics, with an activation energy of 74 kJ/mol. Below 28 °C and dark conditions were suitable to preserve isolated chlorophylls. The addition of NaOH and an inert argon-rich atmosphere did not exhibit a statistically positive effect on color preservation. In the case study, cooked cold rice was colored to be used in sushi. The color remained stable for up to 3 days at 4 °C. Therefore, this work showed that chlorophylls could be preserved in ethanolic solutions at room or lower temperatures when protected from light, allowing them to obtain a suitable natural food ingredient to color foodstuffs.
是一种叶绿素含量较高的绿色微藻，代表了一种有价值的绿色色素来源，可用于食品应用。由于全生物质的应用可能会产生不愉快的鱼腥味，因此使用叶绿素提取物可以克服这一缺点。然而，叶绿素一旦离开叶绿体就容易降解，降低了它们作为食品成分的潜力。因此，为了研究分离叶绿素保存的适宜条件，本工作研究了温度（4 至 60°C）、光照（黑暗或 24 小时光周期）、碱性条件（是否添加水合氢氧化钠）和改性气氛（空气或氩气气氛）对从 中获得的乙醇溶液颜色稳定性的影响。绿色的损失随温度呈一级动力学变化，活化能为 74 kJ/mol。28°C 以下和黑暗条件适合保存分离的叶绿素。添加 NaOH 和惰性富含氩气的气氛对颜色保存没有表现出统计学上的积极影响。在案例研究中，煮熟的冷米饭被染色用于制作寿司。在 4°C 下，颜色可稳定 3 天。因此，本工作表明，叶绿素可以在乙醇溶液中保存在室温或较低温度下，当受到避光保护时，叶绿素可以获得合适的天然食品成分来给食品着色。
