National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Coconstruction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Premade Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Coconstruction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Premade Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Int J Biol Macromol. 2024 Aug;275(Pt 2):133253. doi: 10.1016/j.ijbiomac.2024.133253. Epub 2024 Jun 30.
Chlorophyll (Chl) is the predominant pigment in green plants that can act as a food color and possesses various functional activities. However, its instability and rapid degradation on heating compromise the sensory qualities of its products. This study aimed to enhance the heat resistance of Chl by forming complex coacervates with two negatively charged polysaccharides, sodium alginate (SA) and K-carrageenan (KC). Dynamic light scattering and scanning electron microscopy analyses confirmed the formation of coacervates between Chl and the polysaccharides, whereas Fourier-transform infrared spectroscopy revealed that hydrogen bonding and electrostatic attraction were the primary forces behind complex formation. Electron spin resonance and thermodynamic studies further revealed that these complexes bolstered the thermal stability of Chl, with a maximum improvement of 70.38 % in t and a reduction of 50.72 % in the degradation rate constant. In addition, the antioxidant capacity of Chl was enhanced up to 35 %. Therefore, this study offers a novel approach to Chl preservation and suggests a viable alternative to artificial pigments in food products.
叶绿素（Chl）是绿色植物中的主要色素，可用作食品着色剂，具有多种功能活性。然而，其在受热时的不稳定性和快速降解会影响其产品的感官品质。本研究旨在通过与两种带负电荷的多糖——海藻酸钠（SA）和κ-卡拉胶（KC）形成复合凝聚物来提高 Chl 的耐热性。动态光散射和扫描电子显微镜分析证实了 Chl 与多糖之间形成了凝聚物，而傅里叶变换红外光谱显示氢键和静电吸引是形成复合物的主要作用力。电子顺磁共振和热力学研究进一步表明，这些复合物增强了 Chl 的热稳定性，最大提高了 t 值 70.38%，降解速率常数降低了 50.72%。此外，Chl 的抗氧化能力提高了 35%。因此，本研究为 Chl 的保存提供了一种新方法，并为食品中人工色素提供了一种可行的替代品。
