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Yang Z, Li F, Shen S, Wang X, Nihmot Ibrahim A, Zheng H, Zhang J, Ji X, Liao X, Zhang Y. Natural chlorophyll: a review of analysis methods, health benefits, and stabilization strategies. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38795062 DOI: 10.1080/10408398.2024.2356259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/27/2024]
Abstract
Chlorophyll (Chl) is a natural pigment, widely distributed ranging from photosynthetic prokaryotes to higher plants, with an annual yield of up to 1.2 billion tons worldwide. Five types of Chls are observed in nature, that can be distinguished and identified using spectroscopy and mass spectrometry. Chl is also used in the food industry owing to its bioactivities, including obesity prevention, inflammation reduction, viral infection inhibition, anticancer effects, anti-oxidation, and immunostimulatory properties. It has great potential of being applied as a colorant and dietary supplement in the food industry. However, Chl is unstable under various enzymatic, acidic, heat, and light conditions, which limit its application. Although some strategies, such as aggregation with other food components, microencapsulation, and metal cation replacement, have been proposed to overcome these limitations, they are still not enough to facilitate its widespread application. Therefore, stabilization strategies and bioactivities of Chl need to be expected to expand its application in various fields, thereby aiding in the sustainable development of mankind.
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Affiliation(s)
- Zhaotian Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
- Sanya Institute of China Agricultural University, Sanya, PR China
| | - Fangwei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
- College of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Suxia Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Xiao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Ajibola Nihmot Ibrahim
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Hongli Zheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Jinghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Xingyu Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
- Sanya Institute of China Agricultural University, Sanya, PR China
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Valdés García A, Domingo Martínez MI, Ponce Landete M, Prats Moya MS, Beltrán Sanahuja A. Potential of Industrial Pineapple ( Ananas comosus (L.) Merrill) By-Products as Aromatic and Antioxidant Sources. Antioxidants (Basel) 2021; 10:1767. [PMID: 34829638 PMCID: PMC8615117 DOI: 10.3390/antiox10111767] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/02/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022] Open
Abstract
Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into potential agri-food waste that can be revalued and applied in different fields such as medical, pharmaceutical, or food applications. The aim of the present work was the characterization and extraction of the volatile compounds present in two pineapple by-products (peel and core) and the subsequent evaluation of their antioxidant capacity. For this purpose, the analysis of the aromatic profile of both by-products has been carried out using the headspace solid-phase microextraction technique coupled to gas chromatography with a mass spectrometry detector (HS-SPME-GC-MS). The optimization of the extraction conditions of the volatile compounds has been validated using a Box-Behnken experimental design. In addition, a quantitative analysis was carried out to determine the contents of two important volatiles in pineapple wastes, isopentyl, and ethyl acetate. Moreover, the estimation of the antioxidant capacity of the subproducts extracts was carried out using different methods All the antioxidant assays demonstrated that pineapple subproducts are rich in easily extractable antioxidants with possible applications in the food industry.
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Affiliation(s)
| | | | | | | | - Ana Beltrán Sanahuja
- Analytical Chemistry, Nutrition and Food Science Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain; (A.V.G.); (M.I.D.M.); (M.P.L.); (M.S.P.M.)
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