Effect of emulsifiers on the discoloration of chlorophyll and their potential for use in green beverages.

Journal of Food Science
Midori Yasuda, Masaaki Tabata

Abstract

The discoloration of chlorophyll (Chl) by light is an ongoing issue for green beverages in the food industry. To suppress the discoloration of Chl in aqueous solution, the effects of different emulsifiers were investigated on the discoloration of Chl under ultraviolet (UV) irradiation to determine their potential application for use as food additives. Sucrose fatty acid ester (SE), sorbitan fatty acid ester (TW), and quillaja saponin (QS) were used as emulsifiers, while Triton X-100 (TX) was used for reference. The discoloration of Chl was measured using a color difference meter. The species of Chl in solution were determined using ultraviolet-visible (UV-Vis), fluorescence, and circular dichroism (CD) spectroscopy, and the particle size of Chl in solution was determined using dynamic light scattering. The Chl aggregates were observed by the observation of increased peak areas at longer wavelengths in the UV spectra of Chl, in addition to a reduced fluorescence intensity. The CD spectra showed that the Chl aggregates were arranged in a random structure. Furthermore, the average particle size of the Chl aggregates was determined to be approximately 100 nm. SE and QS were found to significantly enhance the formation of self-aggre...Continue Reading

References

Jun 5, 2010·Journal of Agricultural and Food Chemistry·Szu-Chuan ShenJames Swi-Bea Wu
Mar 22, 2013·The Journal of Physical Chemistry. B·Wu-Jun ShiYang Zhao
Jan 22, 2019·Annual Review of Food Science and Technology·Corina L ReichertJochen Weiss
Jan 1, 2020·Biomolecules·Ewa Janik-ZabrotowiczMariusz Gagos
Nov 5, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ewa Janik-ZabrotowiczKonrad Terpiłowski

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