ArticleFoods (Basel, Switzerland)2023
Enzyme-Assisted Extraction for the Recovery of Food-Grade Chlorophyll-Based Green Colorant.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Converting Food Waste into Value-Added Products: A Review on Current Technologies, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Impact of Storage on the Color of a Green Isotonic Beverage WithInternational journal of food science · 2025Article
- Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry.Foods (Basel, Switzerland) · 2024Review
- Combined Effects of Polystyrene Nanosphere and Homosolate Exposures on Estrogenic End Points in MCF-7 Cells and Zebrafish.Environmental health perspectives · 2024Article
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Authors and funding
4 authors.
Funding
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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 (°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 °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.
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