Research progress on the degradation of chlorophyll in vegetables during heat processing and color protection technology

Abstract

Abstract: Abstract：Chlorophyll provides the green color and possesses antioxidative, antimicrobial, immunomodulatory, and anticancer bioactive functions in vegetables. However, it is unstable during thermal processing. It can easily degrade and lose bioactivity, thereby affecting color and nutritional quality of vegetables. Normally, chlorophyll degrades through the pheophorbide a oxygenase pathway, involving demetalization. In the presence of phenolic substances, it undergoes oxidation mediated by chlorophyll peroxidase. During the thermal process, chlorophyll degrades through enzymatic reactions and non-enzymatic reactions. Non-enzymatic reactions include the destruction of cell structure and chemical degradation reactions caused by heating. Additionally, factors such as temperature, pH, oxygen concentration and processing methods during thermal treatment also influence chlorophyll degradation. Protection technique including physical, chemical, and biological methods are employed to maintain color during processing. The mechanism includes inactivating the activity of enzymes, enhancing the stability of chlorophyll by metal ions, promoting the formation of chlorophyll aggregates, and improving antioxidant capacity. This paper summarized the degradation pathways and kinetics of chlorophyll in vegetables during thermal processing, meanwhile analysed color protection techniques and the mechanism involved in thermal processing.

Key words: Key words：thermal processing, chlorophyll, degradation pathways, colour protection, degradation kinetics

CLC Number:

Yang-Yang LONG. Research progress on the degradation of chlorophyll in vegetables during heat processing and color protection technology [J]. FOOD SCIENCE.

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