Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review

被引：56

作者：

Ebrahimi, Peyman ^{[1
]}

Shokramraji, Zahra ^{[2
]}

Tavakkoli, Setareh ^{[2
]}

Mihaylova, Dasha ^{[3
]}

Lante, Anna ^{[1
]}

机构：

[1] Univ Padua, Dept Agron Food Nat Resources Anim & Environm DAFN, Viale Univ 16, I-35020 Legnaro, Italy

[2] Univ Padua, Dept Land Environm Agr & Forestry TESAF, Viale Univ 16, I-35020 Legnaro, Italy

[3] Univ Food Technol, Dept Biotechnol, 26 Maritza Blvd, Plovdiv 4002, Bulgaria

来源：

PLANTS-BASEL | 2023年 / 12卷 / 07期

关键词：

antioxidants; natural pigments; food wastes; circular economy approach; sustainability; food dyes; natural colors; functional foods; ultraviolet; POSTHARVEST QUALITY; EXTRACTION; OPTIMIZATION; CAROTENOIDS; IRRADIATION; BIOMASS; GREEN; L; DEGRADATION; ANTIOXIDANT;

D O I：

10.3390/plants12071533

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Chlorophylls are a group of naturally occurring pigments that are responsible for the green color in plants. This pigment group could have numerous health benefits due to its high antioxidant activity, including anti-inflammatory, anti-cancer, and anti-obesity properties. Many food by-products contain a high level of chlorophyll content. These by-products are discarded and considered environmental pollutants if not used as a source of bioactive compounds. The recovery of chlorophylls from food by-products is an interesting approach for increasing the sustainability of food production. This paper provides insight into the properties of chlorophylls and the effect of different treatments on their stability, and then reviews the latest research on the extraction of chlorophylls from a sustainable perspective.

引用

页数：12

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