Effect of emulsifiers on the discoloration of chlorophyll and their potential for use in green beverages
Effect of emulsifiers on the discoloration of chlorophyll and their potential for use in green beverages
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乳化剂对叶绿素变色的影响及其在绿色饮料中的应用潜力
DOI：
10.1111/1750-3841.15782
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发表时间：
2021
影响因子：
3.9
通讯作者：
Midori Yasuda and Masaaki Tabata
中科院分区：
文献类型：
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作者：
Penny Sparke;Ersi Ioannidou;and Pat Kirkham edited (Izumi Kuroishi;chapter 4);日本生活学会COVID-19特別研究委員会 （黒石いずみ編著 共著者15名）;Midori Yasuda and Masaaki Tabata
摘要叶绿素（Chl）的光致变色是食品工业中绿色饮料的一个持续存在的问题。为了抑制叶绿素在水溶液中的变色，研究了不同乳化剂对叶绿素在紫外线照射下变色的影响，以确定其作为食品添加剂的潜在应用。蔗糖脂肪酸酯（SE）、脱水山梨糖醇脂肪酸酯（TW）和皂树皂苷（QS）用作乳化剂，而Triton X-100（TX）用作参考。使用色差计测量Chl的变色。采用紫外-可见光谱、荧光光谱和圆二色光谱对叶绿素的种类进行了测定，采用动态光散射法对叶绿素的粒径进行了测定。通过观察叶绿素紫外光谱中较长波长处的峰面积增加以及荧光强度降低来观察叶绿素聚集体。圆二色性谱表明叶绿素聚集体呈无规排列。此外，Chl聚集体的平均粒度被确定为约100 nm。发现SE和QS由于其与TW和TX相比的高结晶性而显著增强自聚集体的形成。因此，SE和QS可保护自身免受光照，从而抑制Chl的变色。因此，本研究结果表明，SE和QS是合适的乳化剂，以解决饮料中的叶绿素变色的问题，如绿色茶和蔬菜juices.Practical ApplicationChlorophyll（Chl），一种存在于蔬菜和绿色茶中的绿色色素，被光变色。在这项研究中，发现乳化剂（蔗糖脂肪酸酯和皂树皂苷）抑制叶绿素的变色。这些乳化剂作为食品添加剂的应用将使绿色茶或绿色蔬菜汁能够长时间保持其颜色，并且可以对饮料工业做出显著贡献。
AbstractThe discoloration of chlorophyll (Chl) by light is an ongoing issue for green beverages in the food industry. To suppress the discoloration of Chl in aqueous solution, the effects of different emulsifiers were investigated on the discoloration of Chl under ultraviolet (UV) irradiation to determine their potential application for use as food additives. Sucrose fatty acid ester (SE), sorbitan fatty acid ester (TW), and quillaja saponin (QS) were used as emulsifiers, while Triton X‐100 (TX) was used for reference. The discoloration of Chl was measured using a color difference meter. The species of Chl in solution were determined using ultraviolet–visible (UV–Vis), fluorescence, and circular dichroism (CD) spectroscopy, and the particle size of Chl in solution was determined using dynamic light scattering. The Chl aggregates were observed by the observation of increased peak areas at longer wavelengths in the UV spectra of Chl, in addition to a reduced fluorescence intensity. The CD spectra showed that the Chl aggregates were arranged in a random structure. Furthermore, the average particle size of the Chl aggregates was determined to be approximately 100 nm. SE and QS were found to significantly enhance the formation of self‐aggregates due to their high hydrophilicities compared to those of TW and TX. As a result, SE and QS protect themselves from light to suppress the discoloration of Chl. The present results therefore suggest that SE and QS are suitable emulsifiers to address the problem of Chl discoloration in beverages, such as green tea and vegetable juices.Practical ApplicationChlorophyll (Chl), a green pigment present in vegetables and green tea, is discolored by light. In this study, it was found that emulsifiers (sucrose fatty acid ester and quillaja saponin) suppress the discoloration of Chl. The implementation of these emulsifiers as food additives would enable green tea or green vegetable juices to maintain their colors for long periods and could contribute significantly to the beverage industry.