Zinc complex formation in heated vegetable purees

LaBorde, Luke F.; Elbe, Joachim H. von

doi:10.1021/jf00092a033

Cited by 30 publications

(22 citation statements)

References 15 publications

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“…Not all of the zinc that was absorbed into the pea tissue was available for reaction with chlorophyll molecules. As suggested by LaBorde and von Elbe (1990), zinc absorbed into the tissue may interact with other constituents, and only a fraction may react with chlorophyll to form Zn-chlorophyll complexes.…”

Section: Resultsmentioning

confidence: 97%

Color Improvement and Metallo‐chlorophyll Complexes in Continuous Flow Aseptically Processed Peas

Canjura¹,

Watkins²,

Schwartz³

1999

Journal of Food Science

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Fresh and frozen green peas were blanched in zinc solution (50 to 500 mg/L) and thermally processed in a particle cell reactor, which simulates a continuous flow aseptic processing system. The thermal process temperatures ranged from 121 to 145 °C at holding times from 0 to 20 min. The degradation of chlorophyll and the resulting formation of Zn-pheophytin a and Zn-pyropheophytin a were monitored. Quantitative analysis of the metallo-chlorophyll complexes was performed by high-performance liquid chromatography. Complex formation increased during heat processing and was dependent on the zinc concentration absorbed within the peas during blanching. At 130 to 145 °C, the formation of Zn-pyropheophytin a increased and processing between 121 to 125 °C promoted the formation of Znpheophytin a. Improvements in color relative to control samples suggested that the process might be applicable to two-phase continuous aseptic processing of vegetables.

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Section: Resultsmentioning

confidence: 97%

Color Improvement and Metallo‐chlorophyll Complexes in Continuous Flow Aseptically Processed Peas

Canjura¹,

Watkins²,

Schwartz³

1999

Journal of Food Science

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“…The pH values of the purees were adjusted with 1 N HCl and 1 N NaOH. Spinach purees mixed with distilled water (2:1, w/v) served as controls (LaBorde & von Elbe, 1990). …”

Section: The Thermal Methodsmentioning

confidence: 99%

“…Since green metallo complexes of chlorophyll derivatives formed during thermal processing have been observed, the use of metallo complexes as food colorants continues to be of interest today. The person such as Laborde treated green vegetables with water-soluble zinc salt from 75 ppm to 300 ppm which heat upto 60 min at 121°C (LaBorde & von Elbe, 1990). However mostly the existing methods bases on the way of thermal processing, the disadvantages of this treatment are that many nutrients of green vegetables are lost and it is rather difficult to reach the satisfied green color when the concentration of zinc ion is below 75 ppm by using this method to process green vegetables.…”

Section: Introductionmentioning

confidence: 99%

“…However mostly the existing methods bases on the way of thermal processing, the disadvantages of this treatment are that many nutrients of green vegetables are lost and it is rather difficult to reach the satisfied green color when the concentration of zinc ion is below 75 ppm by using this method to process green vegetables. However, the amount of added zinc in canned vegetables higher than 75 ppm is limited by the Food and Drug Administration of US (LaBorde & von Elbe, 1990).…”

Section: Introductionmentioning

confidence: 99%

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A novel protecting method for visual green color in spinach puree treated by high intensity pulsed electric fields

Yin

Han

Liu

2007

Journal of Food Engineering

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“…The addition of alkaline agents such as zinc and copper salts during heating is an approach to preserve the green colour via the formation of Zn 2+ /Cu 2+ -chlorophyll complexes (Ngo and Zhao 2005;Guzmán et al 2002;Maharaj and Sankat 1996). The pH range of 4.0-8.5 favors the zinc complex formation and the development of green colour (Ngo and Zhao 2005;LaBorde and von Elbe 1990). Further, the milk casein micelles are stable around the neutral pH (e.g.…”

Section: Effect Of Addition Of Kiwifruit Pulp Residue On the Physicocmentioning

confidence: 99%

Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants

Sun‐Waterhouse

Waterhouse

2014

Food Bioprocess Technol

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This study describes novel formulations and approaches to produce reconstitutable (in water) spray dried kiwifruit milk powders that possess the intrinsic fruit colour and antioxidants of kiwifruits. Novel feed formulations, containing the aqueous fraction of green or gold kiwifruit puree, skim milk, fortifying zinc (in the form of zinc citrate) and a minimal amount of maltodextrin (3 % w/w), were spray dried at a relatively low inlet temperature (150°C) to produce kiwifruit juice-milk powders with good dissolution efficiency (complete dissolution in 21-28 s), low water activity (0.22-0.28) and high retention of vitamin C, phenolics and carotenoid antioxidants. Both the green and gold kiwifruit juice-milk powders were pseudoplastic-like materials. Their reconstituted aqueous solutions had viscosity of 2-23 mPa·s and exhibited a shear rate dependence. Adding kiwifruit pulp residue to the feed solution at a mass ratio of 25:75 significantly enhanced the dissolution efficiency and the natural kiwifruit colour of the product powders without affecting the total phenolic and vitamin C contents. Preheating the feed solution to 50°C for 1 min had a positive impact on the physicochemical attributes and bioactive profile of kiwifruit juice-milk powders, including a greater retention of initial kiwifruit juice colour, lower water activity, better dissolution efficiency and a higher total phenolic content. The powders obtained in this study contain multiple health-promoting nutrients and bioactives including kiwifruit antioxidants and milk proteins, and can be used in beverages or as functional ingredients for nutraceutical applications.

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Zinc complex formation in heated vegetable purees

Cited by 30 publications

References 15 publications

Color Improvement and Metallo‐chlorophyll Complexes in Continuous Flow Aseptically Processed Peas

Color Improvement and Metallo‐chlorophyll Complexes in Continuous Flow Aseptically Processed Peas

A novel protecting method for visual green color in spinach puree treated by high intensity pulsed electric fields

Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants

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