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- W4386837599 abstract "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." @default.
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- W4386837599 date "2023-09-15" @default.
- W4386837599 modified "2023-10-17" @default.
- W4386837599 title "Enzyme-Assisted Extraction for the Recovery of Food-Grade Chlorophyll-Based Green Colorant" @default.
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- W4386837599 doi "https://doi.org/10.3390/foods12183440" @default.
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