Green Natural Colorants

Viera, Isabel; Pérez‐Gálvez, Antonio; Roca, María

doi:10.3390/molecules24010154

Cited by 107 publications

(50 citation statements)

References 51 publications

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“…This result is interesting concerning the market of food colorants. The instability of pure chl in the colorant product related to the food processing causes a drastic change in color from green to brown [67,68]. The usage of chl a dispersed in CrEL might limit the reduction or even withdrawal of the original green color of product that is desired by the food industry.…”

Section: Resultsmentioning

confidence: 99%

Cremophor EL Nano-Emulsion Monomerizes Chlorophyll a in Water Medium

et al. 2019

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In this paper, the application of a non-ionic detergent Cremophor EL for monomerization of chlorophyll a in an aqueous medium is studied. The spectrophotometric properties of chlorophyll a encapsulated into the Cremophor EL nano-emulsion system were characterized by electronic absorption, steady-state and time-resolved fluorescence as well as circular dichroism spectroscopy. The results have shown that chlorophyll a dissolves more efficiently in the aqueous medium containing low-level Cremophor (5 wt%) than at an ethanolic solution even in the concentration of 10−4 M. The molecular organization of the chlorophyll a in the Cremophor EL nano-micelles was also investigated by means of Raman spectroscopy. The spectral changes in the frequency of the C=O stretching group were used to distinguish the aggregation state of chlorophyll. It was revealed that chlorophyll a exists dominantly in the monomeric form in the Cremophor EL aqueous solution. The promising aspect of the use of Cremophor EL nano-emulsion as a delivery system is to maintain stable chlorophyll monomer in an aqueous medium. It would open the potential for a new, practical application of chlorophyll a in medicine, as a dietary supplement or studies on molecular organization of chlorophyll a in the well-defined artificial system.

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Section: Resultsmentioning

confidence: 99%

Cremophor EL Nano-Emulsion Monomerizes Chlorophyll a in Water Medium

et al. 2019

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“…Similarly, knowing the characteristics of the colorant helps in choosing the solvent and the appropriate extraction method, as well as the maximum temperature that can be reached. It is important to emphasize the importance of being a nontoxic solvent, applicable in food, which limits the range of extraction options [15,34]. It is possible to perceive the complexity of obtaining a suitable extraction method with conditions that will lead to an excellent extraction yield and maintains the characteristics of the colorant.…”

Section: Extractionmentioning

confidence: 99%

Trends and Challenges in the Industrialization of Natural Colorants

Neves¹,

Silva²,

Meireles³

2019

fph

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Consumer demands and their preferences for naturally derived colorants have increased exponentially and are widely associated with the image of healthy, safe and high-quality products, which constitutes a great challenge to food industries and related food science research institutions. Moreover, such demands have resulted in searches to increase the availability of these compounds. Despite the intense search for plant and microbial sources and efforts to increase extraction yield, few natural colorants have reached available the market. Physicochemical instability during the extraction and storage of natural colorants is a major limitation; some non-conventional extraction and encapsulation technologies are being advocated to minimize this problem. Thus, improving the techniques used for the encapsulation of sensitive or labile ingredients is important to make colorants and, consequently, their bioactive proprieties, accessible to consumers.

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“…The extract which contains anthocyanin is usually used as food color till now in food industries. Compare to all other natural colorants the commercially available sodium, copper chlorophyllin (Na-Cu-Chl) is an ideal semi-natural green colorant for coloring food stuffs [7].…”

Section: Introductionmentioning

confidence: 99%

A review on analytical methods for the determination of natural colorants (green) in food commodities and beverages

2020

Biointerface Res Appl Chem

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A wide variety of natural colorants are generally used for coloring food stuffs to make them more attractive, informative and reinstate the original color lost during the production process. However, in many countries the usage of natural colorants is limited due to their low stability. Green is one of the most important secondary colors as far as consumer goods are concerned due to looking fresh and natural. Chlorophyll and its metal derivatives like copper or zinc chlorophylls have been used as green colorant in food and pharmaceuticals. The regulatory authorities and food analysts have adopted precise analytical methods in assessing quality and safety of food products. These techniques mainly deal with determination of quality, quantity, colorant stability, safety and utility limits of colorants in food stuffs. These aspects are sensitively regulated by regulatory authorities as well as domestic and food suppliers. In this review, we discuss various extraction methods that are executed for extracting the chlorophyll and metallochlorophyllins from complex food commodities and beverages. In addition, different extraction methods used for food commodities have been presented. Exclusively the present manuscript reviews various analytical techniques used for the analysis of Na-Cu-Chlorophyllin (Na-Cu-Chl) employed in food products as food colorant.

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Green Natural Colorants

Cited by 107 publications

References 51 publications

Cremophor EL Nano-Emulsion Monomerizes Chlorophyll a in Water Medium

Cremophor EL Nano-Emulsion Monomerizes Chlorophyll a in Water Medium

Trends and Challenges in the Industrialization of Natural Colorants

A review on analytical methods for the determination of natural colorants (green) in food commodities and beverages

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