| Title | Enzyme-Assisted Extraction for the Recovery of Food-Grade Chlorophyll-Based Green Colorant |
|---|---|
| ID_Doc | 26362 |
| Authors | Mazzocchi, C; Benucci, I; Lombardelli, C; Esti, M |
| Title | Enzyme-Assisted Extraction for the Recovery of Food-Grade Chlorophyll-Based Green Colorant |
| Year | 2023 |
| Published | Foods, 12, 18 |
| Abstract | The aim of the study was to develop a biotechnological approach for the green recovery of chlorophyll from spinach, to be used as a natural food colorant. The plant matrix was characterized in terms of cell wall polysaccharide composition, and a tailored enzymatic mix based on cellulase (40%) xylanase (41%) and polygalacturonase (19%) was formulated. The process variables (temperature (degrees C), time (h), enzyme mix dose (U/g), zinc concentration (ppm), and buffer/substrate ratio (B/S)) and their interactions were studied by response surface methodology. The overlay plot made it possible to identify the process conditions (T: 25 degrees C, Zn: 150 ppm e B/S: 17.5, t: <2 h and enzyme mix dose between 12 and 45 U/g) to maximize the amount of chlorophyll, and concurrently, the quality of the green color of the extract. Finally, the novel colorant was applied in the production of a real food. |
| https://www.mdpi.com/2304-8158/12/18/3440/pdf?version=1694781624 |
Similar Articles
| ID | Score | Article |
|---|---|---|
20322
|
Benucci, I; Lombardelli, C; Mazzocchi, C; Esti, M Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability-A review(2022)Comprehensive Reviews In Food Science And Food Safety, 21, 3 | |
| 22095
|
Lombardelli, C; Liburdi, K; Benucci, I; Esti, M Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoes(2020) | |
| 7820
|
Lombardelli, C; Benucci, I; Mazzocchi, C; Esti, M A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction(2021)Foods, 10, 2 |