ArticleFoods (Basel, Switzerland)2020
Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying Methods.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 27 citations in OpenAlex.
- A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life.Food science & nutrition · 2026Review
- Optimizing Gas Composition and Moisture Content for Preservation of Specific Metabolites of Cultivated Stinging Nettle (Foods (Basel, Switzerland) · 2026Article
- Advances in natural colorants for functional confectionery; technological, sensory, and stability perspectives in chewing gum, hard candy, and toffee.Food chemistry: X · 2026Review
- Effects of moisture-preserving yellowing process optimization on cell physiology and post-curing chemical composition.BMC plant biology · 2025Article
- Different Temperature Storage Conditions and Packaging Types Affects Colour Parameters, Amino Acid Composition, Microbial Contamination, and Key Bioactive Molecules ofMolecules (Basel, Switzerland) · 2025Article
- Impact of Storage on the Color of a Green Isotonic Beverage WithInternational journal of food science · 2025Article
- Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity.Antioxidants (Basel, Switzerland) · 2023Article
- Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues.Foods (Basel, Switzerland) · 2022Article
- Active Ingredients from Foods: Biochemical and Processing Aspects.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need to develop thylakoid products that not only have the desired characteristics and functionality after processing, but also are stable and provide equivalent effect on appetite over the promised shelf life. The aim of the present study was therefore to evaluate how the thylakoid powders' characteristics and functionality were affected by moisture during storage. Thylakoids produced by drum-drying, spray-drying, and freeze-drying were incubated in controlled atmosphere with different relative humidity (10 RH%, 32 RH%, 48 RH% and 61 RH%) for 8 months. The water content in all powders was increased during storage. The water absorption was moisture-dependent, and the powders were considered hygroscopic. Relative humidity showed a definite influence on the rate of chlorophyll degradation and loss of green color in thylakoid powders after storage which correlated with impaired emulsifying capacity. Spray-dried powder had the overall highest chlorophyll content and emulsifying capacity at all RH-levels investigated. Spray drying was therefore considered the most suitable drying method yielding a powder with best-maintained functionality after storage. The results can be applied towards quality control of high-quality functional foods with appetite suppressing abilities.
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