Chlorophyll processing stability

Commercially available stable green metallo-chlorophyU colorants could be produced and in 1984 Segner et al. patented the process to preserve the green color in canned vegetables under the Veri-Green trade name. Some years later, the formation and stability of these complexes were found to be dependent on the type of metal, pH, ionic concentration, temperature, and chlorophyll species — which could explain the unpredictable color changes observed in the beginning. ... 

Schwartz, S.J. and Lorenzo, T.V., Chlorophyll stability during continuous aseptic processing and storage, J. Food Sci., 56, 1059, 1991. 

Excessive rain before harvest can increase chlorophyll content of the crude oil. There are two types of chlorophylls found in oUseed Chlorophyll-A and Chloro-phyll-B. Chlorophylls are oU soluble and produce green color in the oU. At normal concentrations, they are easily reduced in the bleaching process. It is very difficult to reduce the chlorophylls from the crude oil if it is obtained from seeds that are not mature or have developed higher chlorophylls because of excessive rain before the harvest. The normal practice is to use an excess amount of bleaching clay to reduce chlorophylls. This reduces the natural antioxidants in the oil, produces higher amounts of free radicals in the oil, and reduces its stability. 

As stability and a shallow thermocline develop, lower mixing forces in the stable region (of the thermocline) cause an accumulation of cells at these depths. The effects of photoinhibition or surface nutrient limitation in this case will accentuate the generation of a subsurface maximum, and once started, the processes will sharpen the peak further less chlorophyll at the surface will mean less production of phytoplankton, even if productivity is highest. 

Research needs include studies about the relationship between antioxidant capacity and carotenoid, chlorophylls and anthocyanins stractures as well as that of their derivatives found in fresh and processed fmits and vegetables. Also the stability and biodisponibility of pigments depending on their nature and interaction with the lipidic enviromnent must be elucidated. 

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