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Chlorophylls as Food Additives

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Pigments from Microalgae Handbook

Abstract

There is a growing consensus in the world food industry that aims at replacing synthetic ingredients by natural ingredients. In this respect, the industrial relevance of microalgae as sources of a broad spectrum of bioproducts and as promising feedstocks for natural additives production systems is constantly increasing. Among the numerous chemical specialties present in the constitution of the biomass of these microorganisms, chlorophylls molecules, and their derivatives are emerging compounds in research and development to achieve greater commercial exploitation. Although there is a broad application of chlorophylls molecules, its strong green colour is gaining importance as food colouring. Consequently, microalgae as production systems for obtaining natural chlorophylls and derived compounds, they are highly sustainable sources, consisting of a series of unique, including chlorophylls c, d, and f with remarkable biological properties and relevant technological characteristics. In this sense, the present chapter describes the characteristic structures of chlorophylls and their derivatives, distribution, including aspects related the biological properties of these compounds. Finally, it presents a comprehensive overview of its participation in the food industry and the current legal regulations of different countries for its application in foodstuffs.

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Authors and Affiliations

  1. Food Science and Technology Department, Federal University of Santa Maria, UFSM, Santa Maria, Frederico Westphalen, RS, Brazil

    Andrêssa Silva Fernandes, Pricila Pinheiro Nass, Álisson Oliveira & Leila Queiroz Zepka

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  1. Andrêssa Silva Fernandes
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  2. Pricila Pinheiro Nass
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  3. Álisson Oliveira
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  4. Leila Queiroz Zepka
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Correspondence to Leila Queiroz Zepka .

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  1. Federal University of Santa Maria, Santa Maria, Rio Grande do Sul, Brazil

    Eduardo Jacob-Lopes

  2. Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil

    Maria Isabel Queiroz

  3. Federal University of Santa Maria, Santa Maria, Rio Grande do Sul, Brazil

    Leila Queiroz Zepka

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Fernandes, A.S., Nass, P.P., Oliveira, Á., Zepka, L.Q. (2020). Chlorophylls as Food Additives. In: Jacob-Lopes, E., Queiroz, M., Zepka, L. (eds) Pigments from Microalgae Handbook. Springer, Cham. https://doi.org/10.1007/978-3-030-50971-2_16

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