Chlorophyll Stability During Continuous Aseptic Processing and Storage

Schwartz, Steven J.; Lorenzo, T.V.

doi:10.1111/j.1365-2621.1991.tb14641.x

Cited by 107 publications

(86 citation statements)

References 15 publications

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“…In our study, higher retention of chlorophylls a (73.8 %) and b (66.4 %) was recorded for cabinet tray drying, which explains the quality of (dark green colour) of the dehydrated powder and favour better consumer acceptance. Chlorophyll a was reported to be thermally less or equally stable than chlorophyll b (King et al 2001), which is largely due to a function of water activity in the material (Schwartz and Lorenzo 1991). Interestingly, higher retention of chlorophyll a than chlorophyll b was observed for all the drying methods and this has not been pointed out previously.…”

Section: Resultsmentioning

confidence: 44%

Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

et al. 2014

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Fresh leaves of M. oleifera plants were analysed for nutritionally important phytoconstituents and feasible commercially used dehydration method were evaluated to preserve these in dehydrated leaves. Trans-lutein, trans-β-carotene and trans-zeaxanthin were found as the major carotenoids in fresh leaves, accounting for 36.9, 18.2 and 5.5 mg/100 g FW, respectively. Similarly, high amounts of ascorbic acid, α-tocopherol and total phenolic content (271.0, 36.9 and 512.0 mg/100 g FW), respectively were recorded in leaves. α-tocopherol was the most stable vitamin under all drying conditions (86.4 % retention during oven drying), compare to other studied phytoconstituents. Cabinet tray drying was found as efficient as lyophilisation to retain maximum content of total carotenoids (60.1 %), trans-β-carotene (90.1 %), 13-cis-lutein (93.2 %), and DPPH activity, however, lutein (51.3 %) and ascorbic acid (97.8 %) was best preserved by lyophilisation. During dehydration, significant trans to cis isomerization of β-carotene and lutein was also recorded. A ready to eat (RTE) chutney powder (adjunct) was developed from dehydrated leaves. The product was evaluated using Quantitative Descriptive Analysis and was accepted with a high overall quality score. The present investigation explores the nutritional potential of M. oleifera leaves and suitable methods of drying that could be useful for processed food formulation.

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Section: Resultsmentioning

confidence: 44%

Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

et al. 2014

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“…Percentage loss of chlorophyll a and b from blanched leaves and un-blanched leaves were 5.55±0.19 and 4.86±0.07 respectively. Furthermore, it was found that the retaining of chlorophyll b content was higher than chlorophyll a because of higher thermal stability of chlorophyll b [29]. However, it was also discovered that percentage loss of chlorophyll a and total chlorophyll in the powder obtaining from blanched sample was significantly lower than those of un-blanched powder.…”

Section: Total Chlorophylls and Carotenoid Contentmentioning

confidence: 92%

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Saetan

Usawakesmanee²,

Siripongvutikorn³

2016

FFHD

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Background: Cinnamomum porrectum leaves, one kind of Cinnamomum family, has recently been used to produce a locally herbal tea. Although C. porrectum essential oil and aqueous extract have been reported to have some biological activities, including antioxidant, antimicrobial, and anti-inflammatory activities, there is no scientific data using the blanching process for the production of herbal tea. Therefore, this experiment aimed to study the effect of hot water blanching before drying process on microstructure, nutrition content of the tea powder, TPC, TFC, antioxidant activities of infusion, as well as the phenolic profile of the extract.Objective: To determine effect of hot water blanching process on nutritional value, microstructure, phenolic profile, and antioxidant activity of the C. porrectum herbal tea.Methods: The C. porrectum leaves were divided into 2 groups; control (un-treated) and blanched before dried for herbal tea processing. The fresh leaves and the powders of control and blanched leaves were checked for proximate composition and chlorophyll contents, in addition to color value. The powders were determined microstructure by SEM. The infusions were determined to have color value and total extractable phenolic and flavonoid contents, as well as antioxidant activities. The hydrolyzed extracts of freeze dried infusion were subjected to identify phenolic profile by HPLC. Results: The blanched tea powder yielded a percentage of fat and protein contents higher than untreated due to easier extraction because of the bigger pore size found in microstructure. Chlorophyll content of blanched was decreased compared with the control sample. However, it was found that blanching could greater maintain green color of both powder and infusion.Additionally, blanching helped increased TPC, TFC extractability, and antioxidant activities in all assays except metal chelating property. Based on retention time and peak profile determined by using HPLC, it was found that both control and treated extracts consisted of similar main phenolic and flavonoid compounds however, only kaempferol was found in un-treated. Moreover, hydrolyzed blanched extract showed a higher intensity of 2 unknown compounds than un-treated. Though un-treated provided a higher intensity of pyrogallol, gallic acid, and cinnamic acid, the blanched exhibited a higher intensity of caffeic acid, protocatechuic acid, p-coumaric acid, and rutin. Conclusion:Blanching before drying expanded pore size of dried leaves, increased yield extractability, maintained color value, chlorophylls and increased TPC and TFC which related to antioxidant activities. Blanched extract provided higher intensity of some phenolic compounds than un-treated.

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“…Both the chlorophyll a and b contents decreased in both the leaves on dehydration indicating that there was loss of green colour. This is due to the liability of chlorophyll to oxidation during processing (Heaton and Marangoni 1996;Schwartz and Lorenzo 1991).…”

Section: Effect Of Dehydration On Bioactive Compoundsmentioning

confidence: 99%

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

et al. 2013

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The leaves of dill (Anethum graveolens) and fenugreek (Trigonella foenum-graecum L. Leguminosae) were dehydrated using low temperature low humidity dryer, packed in polypropylene bags and stored at refrigerated conditions. Dehydration process marginally reduced the chlorophyll, carotenoid and ascorbic acid contents. Replacement of whole wheat flour with dehydrated leaves (dill-DDL, fenugreek leaves DFL) at 0, 5, 7.5 and 10 % increased the water absorption (68.5 to 70.2 %), dough development time (3.5 to 5.9 min) and mixing tolerance index values (78 to 98 BU). Pasting temperature increased (69 to 74.1°C), whereas the hot paste viscosity (255 to 210 BU) and cold paste viscosity values (355 to 295 BU) decreased with increase in the DDL/DFL content in the blend. Sensory evaluation of parathas prepared with either normal dill/fenugreek leaves (NDL/NFL) at 0, 12.5, 25 and 37.5 % or dehydrated leaves at 0, 5, and 7.5 % showed that parathas with 25 % of normal leaves and 7.5 % of dehydrated leaves were acceptable. Microstructure of the fenugreek leaves had more porous structure on dehydration. Parathas enriched with either of leaves were rich in dietary fiber, chlorophyll and carotenoid content.

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Chlorophyll Stability During Continuous Aseptic Processing and Storage

Cited by 107 publications

References 15 publications

Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

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