关键词: Chlorella vulgaris chlorophyll color stability ethanolic extract food ingredients pigments

Mesh : Chlorella vulgaris / metabolism Argon Sodium Hydroxide Chlorophyll / metabolism Food Ingredients

来  源:   DOI:10.3390/molecules28010408

Abstract:
Chlorella vulgaris 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 C. vulgaris 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 C. vulgaris 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.
摘要:
小球藻是一种叶绿素含量高的绿色微藻,代表食品应用的绿色颜料的宝贵来源。由于整个生物质的应用可以促进令人不快的鱼味,使用叶绿素提取物可以克服这个缺点。然而,叶绿素在离开叶绿体时容易降解,降低其作为食品成分的潜力。因此,研究叶绿素分离保存的适宜条件,在这项工作中,温度的影响(4至60°C),光(黑暗或24小时光周期),碱性条件(添加或不添加NaOH水溶液),和改性气氛(空气或氩气气氛)对从C.vulgaris获得的乙醇溶液中颜色的稳定性进行了研究。绿色随温度的损失遵循一级动力学,活化能为74kJ/mol。低于28°C和黑暗条件适合于保存分离的叶绿素。添加NaOH和惰性富氩气氛对颜色保存没有统计学上的积极影响。在案例研究中,煮熟的冷米饭被着色以用于寿司。颜色在4°C下保持稳定长达3天。因此,这项工作表明,C.vulgaris叶绿素可以保存在乙醇溶液在室温或较低的温度下,允许他们获得合适的天然食品成分来着色食品。
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