| 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 |
| DOI |
10.3390/foods12183440 |
| 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. |
| Author Keywords |
solvent-free extraction; circular economy; zinc; natural pigment recovery; response surface methodology |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001073773200001 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://www.mdpi.com/2304-8158/12/18/3440/pdf?version=1694781624
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