OPTIMIZING ENZYMATIC EXTRACTION OF Zn-CHLOROPHYLL DERIVATIVES FROM PANDAN LEAF USING RESPONSE SURFACE METHODOLOGY

Botany, phytochemistry, pharmacology, and applications of Pandanus amaryllifolius Roxb.: A review

Pandan (Pandanus amaryllifolius Roxb.), a member of the Pandanaceae family, has been consumed as food and medicine since ancient times. The current paper provides an overview of the botanical profile, phytochemistry, pharmacology, and applications of P. amaryllifolius. Information regarding P. amaryllifolius was collected from online sources (using PubMed, Science Direct, Google Scholar, Web of Science, ACS, and CNKI) as well as traditional textbooks. Over 100 compounds have been identified, including its characteristic components 2-Acetyl-1-pyrroline and Pandanus alkaloids. Several therapeutic uses of P. amaryllifolius, such as antioxidant, hypoglycemic, antimicrobial, and antitumor activities, have been demonstrated in modern pharmacological studies. Additionally, it could be applied in various fields, including food, energy, material, and the environment. Continued research on P. amaryllifolius can contribute to the development of new drugs and therapies for various diseases. And further studies are needed to improve its utilization.

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

An organic solvent-free method based on limited dosing options (biocatalyst and zinc chloride) for the quick and mild recovery of chlorophyll (Chl) from spinach has been proposed. This tailored, custom-made protocol has been designed to produce stable green natural colorants. The kinetics of pigment extraction turned out to be a very useful tool to identify the proper conditions, in terms of biocatalyst dose (0.10-50 U/g), extraction time (1-48h), and ZnCl2 amount (50-300ppm), both for enhancing the recovery yield and preserving the green color. Considering the extraction kinetics, the recovery yield, and the colorimetric data, the suitable conditions to produce stable green and food-grade colorants are 0.10 U/g of enzyme, 3h, and 150ppm of ZnCl2 at 25°C. The extraction yield of Chl (4863µg/U) was about 51% greater than control, with a higher extraction rate constant (5.43 × 10-4 g/(µg min)). Considering the impact of ZnCl2 amount on Chl, its protective action resulted to be more noticeable toward Chl a: at 150ppm, an increased amount of about 2.5 and 1.5 times was found for Chl a and Chl b, respectively, in comparison to the reference (0ppm ZnCl2). PRACTICAL APPLICATION: This research demonstrates how a suitable kinetic approach helps to provide a tailored protocol, customized for the vegetable matrix, to produce stable green natural colorants from spinach. Lowering enzyme dosage and ZnCl2 amount during the extraction of chlorophyll at low temperature is crucial for its potential use as a colorant in food industry, providing high economic values through saving time and environmental protection.

Enzyme-Assisted Extraction for the Recovery of Food-Grade Chlorophyll-Based Green Colorant

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.

Effects of Different Zn2+ Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability

This study provides a new idea for improving chlorophyll stability and color quality of green leafy vegetables by Zn2+ synergistic HHP. Zn-chlorophyll was prepared with zinc acetate and chlorophyll under HHP treatment. The effects of different zinc acetate concentrations and pressures on chlorophyll color, antioxidant activity, Zn2+ replacement rate, structure, and thermal stability were analyzed. Results showed with increased zinc acetate concentration and pressure, −a* value, antioxidant activity, and Zn2+ replacement rate of samples gradually increased. However, FTIR indicated the structure did not change. HHP fluorescence online analysis showed fluorescence intensity of samples decreased with zinc acetate concentration and pressure increasing. With zinc acetate 10 mg/100 mL and HHP 500 MPa, the highest −a* value (5.19), antioxidant activity (ABTS, DPPH, and FRAP were 37.03 g ACE/100 g, 25.95 g ACE/100 g, 65.43 g TE/100 g DW, respectively), and Zn2+ replacement rate (42.34%) were obtained. Thermal stability of Zn-chlorophyll obtained by synergistic effect was improved significantly.

THE POTENTIAL OF MATURE PANDAN LEAVES AS A SOURCE OF CHLOROPHYLL FOR NATURAL FOOD COLORANTS

Plant leaves are the primary source of natural colorants for food, mainly due to their chlorophyll content. However, the plant types and the degree of leaf maturity determine the quality and quantity of the chlorophyll. This study aimed to determine the best maturity level of pandan (Pandanus amaryllifolius Roxb.) leaves that serves as potential source of chlorophyll for natural food colorants. Eighty three pandan plants obtained from six different farming locations in Bantul Regency, Yogyakarta, Indonesia were used as samples. The leaves were grouped into four levels of maturity using descriptive statistics based on their morphology, anatomy, color, and chlorophyll contents. The results showed that the average number of leaves ranged from 20-24 leaves per plant (at 95% confidence interval), and 96.4% of the plant had a maximum of 24 leaves. The leaf maturity was grouped into (1) young, (2) medium, (3) mature, and (4) over mature, corresponding to leaf number 1-6, 7-12, 13-18, and 19-24, respectively. The higher the leaf maturity, the higher the chlorophyll content. However, the over mature leaves were only slightly different from the mature ones. In addition, pandan leaves have specific flavor and contain carotenoid, phenolic, and flavonoid substances. Anatomically, the mesophyll’s size was greatest in the mature leaves, while the size of chloroplast was not significantly different from medium to over mature leaves. Based on the chlorophyll content and mesophyll size, it was concluded that mature pandan leaves were the best source of chlorophyll, containing chlorophyll of 623.08 mg/100 g dry weight (DW).

Recovery of chlorophylls from spent biomass of Arthrospira platensis obtained after extraction of phycobiliproteins

Extraction of chlorophylls has received scant attention or priority over phycobiliproteins from Arthrospira platensis. In fact extraction of chlorophylls from spent biomass (left after extraction of phycobiliproteins which goes as waste or underutilized) on drying, will improve the economics of the overall downstream processing. Ethanol (yield 5.75 mg/g, db), being a food grade solvent, was preferred over acetone and dimethyl sulfoxide in spite of their slightly better yields (5.85 mg/g, db). The best conditions were 100% concentration of ethanol, 1:8 S/L ratio, pH 6, 50 °C temperature and 1 h extraction time. An increase of 125% in yield besides reduction of 83.3% in extraction time (from 6 to 1 h) could be achieved at standardized conditions. Low-Humidity drying was observed to be a possible alternative to freeze drying for drying of spent biomass. Ultrasonication as pre-treatment and ethanol as solvent were found effective for extraction of chlorophylls from dry spent biomass.

Stability of Chlorophyll as Natural Colorant: A Review for Suji (Dracaena angustifolia (Medik.) Roxb.) Leaves’ Case

Suji (Dracaena angustifolia (Medik.) Roxb.) leaves are famous chlorophyll source used as food colorant in Indonesia and other south-east Asian countries. Its chlorophyll has unique characteristics which can degrade through enzymatic and non-enzymatic reactions. This article summarizes traditional application of Suji leaves, the characteristics of Suji leaf chlorophyll, postharvest stability, and several ways to retain its green color. Potential development of Suji leaf extract as food colorant or food ingredients are also discussed.

Chlorophyll extraction from suji leaf (Pleomele angustifolia Roxb.) with ZnCl2 stabilizer

Suji (Pleomele angustifolia Roxb.) leaves are a prominent source of chlorophyll and well-known for their ability to produce green color for food ingredients. However, chlorophyll is suspectible to color degradation at high temperature. Color degradation occurred because porphyrin loses magnesium in its ring and it can be avoided by adding zinc. The aim of this work was to investigate the combined effect of independent variables on chlorophyll extraction process using ZnCl₂ as a stabilizer. Suji leaves were blanched with boiling water for 2 min, Zn-chlorophyll synthesis was done by varying concentration of ZnCl₂, Zn-chlorophyll extraction with ethanol, and UV-Vis spectrophotometry analysis of the final extracted solutions. A full three-level factorial design under response surface methodology was used to obtain the optimum condition of extraction process. The experimental data were analyzed by analysis of variance and fitted with second order polynomial equation. The coefficient of determination (R²) was found to be 81.99%. The optimum operating conditions were obtained at pH 7, ZnCl₂ concentration of 700 ppm and temperature of 85 °C with desirability value of 1.0000. At the optimum conditions, the total chlorophyll content (TCC) was found to be 47.2975 mg/100 g fresh weight.

Enzymatic-Assisted Microwave Extraction of Total Flavonoids from Bud of Chrysanthemum indicum L. and Evaluation of Biological Activities

An enzymatic-assisted microwave extraction method was developed to extract total flavonoids from bud of Chrysanthemum indicum L. The factors affecting total flavonoid yield were investigated and optimized by response surface design, and this extraction method was compared with water heating extraction. The antioxidant and antimicrobial activities of total flavonoids were preliminarily evaluated. The results showed that the optimized microwave extraction conditions were as follows: water–material ratio, 25:1 (mL:g); extraction time, 19 min; microwave power, 582 W. Under these conditions, the yield of total flavonoids was 11.21 ± 1.12 %, which was 53.21 % higher than water heating extraction method, and had shorter extraction time. The maximum scavenging capacity of total flavonoids (12 mg/mL) on DPPH, hydroxyl and superoxide anion free radical was 76.6 %, 78.8 % and 58.2 %, respectively. The total flavonoids showed inhibitory effect on Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Saccharomyces cerevisiae, with minimum inhibitory concentration of 8 mg/mL, 4 mg/mL, 4 mg/mL and 8 mg/mL, respectively. This study has provided the technical basis for further optimization of extraction of total flavonoids from bud of C. indicum L.

Effect of Blender and Blending Time on Color and Aroma Characteristics of Juice and Its Freeze-Dried Powder of Pandanus amaryllifolius Roxb. Leaves (Pandan)

The color and aroma properties of Pandanus amaryllifolius Roxb. leaves (pandan) were studied by mechanical extraction using normal and turbo blade blenders under different blending times (60–180 s). The extracted juice was freeze-dried into powders and its aroma components were measured in a solid-phase microextraction using gas chromatography/mass spectrometry (SPME-GC/MS) analysis. The turbo blade blender provided maximum color pigment of greenness and yellowness at blending time of 90 s as compared to the normal blender that required 180 s. In GC-MS analysis, the major component, 2-acetyl-1-pyrroline, was found to be one time higher in the freeze-dried pandan juice samples obtained from turbo blade blender than normal blender. Other components including the cis-3-hexanal, 2-methylene-4-pentenenitrile and 1,2,4-trimethylbenzene were also detected in the samples. In conclusion, the turbo blade blender is more effective than normal laboratory blender in terms of color extraction, particle size reduction and the aroma retention.