Stabilized Green Food Color from Spinach: How a Special Enzyme Process Works

Jim Crocker
2nd August, 2024

Stabilized Green Food Color from Spinach: How a Special Enzyme Process Works

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Tuscia University, Italy, developed a new method to extract chlorophyll from spinach without using organic solvents
  • The method uses a biocatalyst and zinc chloride (ZnCl2) to enhance chlorophyll yield and stability
  • Optimal conditions (0.10 U/g enzyme, 3 hours extraction, 150ppm ZnCl2 at 25°C) increased chlorophyll yield by 51% compared to the control
The problem of food waste is a significant global issue, both economically and environmentally. One promising solution is the recovery of valuable compounds, such as natural pigments, from vegetable by-products. Chlorophyll, a natural green pigment found in plants, is particularly valuable due to its coloring properties and potential health benefits, including antioxidant, anti-inflammatory, and anti-cancer effects[2]. However, traditional extraction methods are often inefficient, expensive, and environmentally unfriendly[3]. A recent study by Tuscia University, Italy, proposes an innovative, organic solvent-free method for extracting chlorophyll from spinach using a biocatalyst and zinc chloride (ZnCl2)[1]. This method aims to enhance the recovery yield and stability of chlorophyll, making it a viable natural colorant for the food industry. The study focused on optimizing the extraction conditions, including the dose of the biocatalyst (0.10-50 U/g), extraction time (1-48h), and ZnCl2 concentration (50-300ppm). The researchers found that using 0.10 U/g of enzyme, 3 hours of extraction time, and 150ppm of ZnCl2 at 25°C produced the best results. These conditions yielded 4863µg/U of chlorophyll, which is approximately 51% higher than the control. Moreover, the extraction rate constant was significantly improved, indicating a more efficient process. The protective role of ZnCl2 was particularly noteworthy. At 150ppm, ZnCl2 increased the amount of chlorophyll a by about 2.5 times and chlorophyll b by 1.5 times compared to the reference with 0ppm ZnCl2. This suggests that ZnCl2 not only enhances the extraction yield but also helps in preserving the green color of chlorophyll, which is crucial for its application as a food colorant. This study builds on earlier research that highlights the challenges and opportunities in extracting natural pigments from food waste. For instance, enzyme-assisted extraction has been identified as a promising method for recovering pigments in a mild, selective, and sustainable way[4]. The new method from Tuscia University aligns with this approach by using a biocatalyst to facilitate the extraction process without the need for harsh chemicals or high temperatures. The findings also correlate with previous studies on the stability and antibacterial properties of chlorophyll. For example, research on chlorophyll extracted from alfalfa demonstrated that certain conditions, such as low temperature and specific pH levels, are essential for maintaining chlorophyll stability[5]. The new method's focus on mild extraction conditions at 25°C further supports the importance of temperature in preserving chlorophyll's properties. Moreover, the study's emphasis on reducing enzyme dosage and ZnCl2 amount aligns with the broader goals of sustainability and environmental protection. By lowering the quantities of these substances, the method not only becomes more cost-effective but also minimizes its environmental footprint, making it a more sustainable option for large-scale applications in the food industry. In conclusion, the innovative method developed by Tuscia University offers a significant advancement in the extraction of chlorophyll from spinach, providing a stable and efficient way to produce natural green colorants. This method not only enhances the recovery yield and stability of chlorophyll but also aligns with the principles of sustainability and environmental protection, addressing some of the key challenges identified in earlier research[2][3][4][5].

VegetablesNutritionBiochem

References

Main Study

1) Stabilized chlorophyll-based food colorants from spinach: Kinetics of a tailored enzymatic extraction.

Published 31st July, 2024

https://doi.org/10.1111/1750-3841.17269

Related Studies

2) Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review.

https://doi.org/10.3390/plants12071533

3) Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects.

https://doi.org/10.1021/acs.jafc.1c07208

4) Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability-A review.

https://doi.org/10.1111/1541-4337.12951

5) Evaluation of stability and antibacterial properties of extracted chlorophyll from alfalfa (Medicago sativa L.).

https://doi.org/10.1016/j.fct.2022.112980


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