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https://hdl.handle.net/1822/84666
Título: | Stabilization of natural pigments in ethanolic solutions for food applications: the case study of Chlorella vulgaris |
Autor(es): | Ferreira, Andreia S. Pereira, Liliana Canfora, Feliciana Silva, Tiago H. Coimbra, Manuel A. Nunes, Cláudia |
Palavras-chave: | Chlorella vulgaris Ethanolic extract Pigments Chlorophyll Color stability Food ingredients |
Data: | 3-Jan-2023 |
Editora: | Multidisciplinary Digital Publishing Institute (MDPI) |
Revista: | Molecules |
Citação: | Ferreira, A.S.; Pereira, L.; Canfora, F.; Silva, T.H.; Coimbra, M.A.; Nunes, C. Stabilization of Natural Pigments in Ethanolic Solutions for Food Applications: The Case Study of Chlorella vulgaris. Molecules 2023, 28, 408. https://doi.org/10.3390/molecules28010408 |
Resumo(s): | <i>Chlorella vulgaris</i> 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 <i>C. vulgaris</i> 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 <i>C. vulgaris</i> 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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/84666 |
DOI: | 10.3390/molecules28010408 |
e-ISSN: | 1420-3049 |
Versão da editora: | https://www.mdpi.com/1420-3049/28/1/408 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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molecules-28-00408.pdf | 3,25 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons