Chlorophyll and green color stabilization on vegetable homogenates

Detalhes bibliográficos
Autor(a) principal: Couto, Cristina Efimovna do
Data de Publicação: 2016
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/12924
Resumo: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia - UL
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spelling Chlorophyll and green color stabilization on vegetable homogenatesbrocollicolorlettuceparsleyspinachMestrado em Engenharia Alimentar - Instituto Superior de Agronomia - ULSeveral factors influence chlorophyll stability in foods and beverages. This study aims to determine the influence of raw material, heat treatment, pH and food additives on chlorophyll content and color stability of vegetable homogenates. Fully expanded spinach, parsley, broccoli, and lettuce leaves were harvested and immediately processed. Leaf (10%) homogenates were bottled, heat-treated at 90 ºC for 60s, cooled and stored at 20 ºC. Chlorophylls a and b were measured before and after pasteurization, and during shelf-life. Color was assessed with a colorimeter. Broccoli and parsley, spinach and lettuce had an initial hue angles of 132.8°, 129.0° and 109.8°, respectively. Chlorophyll content was higher in broccoli (171.4 μg mL-1) and lower in lettuce (44.4 μg mL-1). Hue and chlorophyll content decreased in all homogenates during pasteurization. At pH 8.5 the addition of sodium bicarbonate and zinc chloride had a positive effect on retention of chlorophyll and hue of spinach, parsley and broccoli homogenates, with hue increases of 8% in samples treated with sodium bicarbonate and 9% in those with zinc chloride. At pH 4.5 hue decreased 18% in all samples, with accompanying color shift to olive green. During shelf-life, hue and chlorophyll content was better maintained at higher pH in all samples, with higher values registered for broccoli samples, irrespective of additive. Pre-harvest zinc application in lettuce had a positive effect on color of pasteurized samples, with no significant effect in chlorophyll content. However, there was visual evidence of color retention for these samples. Total chlorophylls decreased 19% in all lettuce samples due to heat treatment. While hue, chlorophyll content and visual color were better maintained in samples with pre-harvest treatments during shelflife, the addition of zinc did not affect these parameters. A significant relationship between sample hue and total chlorophyll content was found, for all vegetable samples in studyISA-ULAlmeida, Domingos Paulo FerreiraAlegria, Maria JoãoRepositório da Universidade de LisboaCouto, Cristina Efimovna do2017-01-12T16:00:56Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/12924TID:201921669engCouto, C.E. - Chlorophyll and green color stabilization on vegetable homogenates. Lisboa: ISA, 2016, 93 p.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:43:04Zoai:www.repository.utl.pt:10400.5/12924Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:58:59.306905Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Chlorophyll and green color stabilization on vegetable homogenates
title Chlorophyll and green color stabilization on vegetable homogenates
spellingShingle Chlorophyll and green color stabilization on vegetable homogenates
Couto, Cristina Efimovna do
brocolli
color
lettuce
parsley
spinach
title_short Chlorophyll and green color stabilization on vegetable homogenates
title_full Chlorophyll and green color stabilization on vegetable homogenates
title_fullStr Chlorophyll and green color stabilization on vegetable homogenates
title_full_unstemmed Chlorophyll and green color stabilization on vegetable homogenates
title_sort Chlorophyll and green color stabilization on vegetable homogenates
author Couto, Cristina Efimovna do
author_facet Couto, Cristina Efimovna do
author_role author
dc.contributor.none.fl_str_mv Almeida, Domingos Paulo Ferreira
Alegria, Maria João
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Couto, Cristina Efimovna do
dc.subject.por.fl_str_mv brocolli
color
lettuce
parsley
spinach
topic brocolli
color
lettuce
parsley
spinach
description Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia - UL
publishDate 2016
dc.date.none.fl_str_mv 2016
2016-01-01T00:00:00Z
2017-01-12T16:00:56Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/12924
TID:201921669
url http://hdl.handle.net/10400.5/12924
identifier_str_mv TID:201921669
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Couto, C.E. - Chlorophyll and green color stabilization on vegetable homogenates. Lisboa: ISA, 2016, 93 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISA-UL
publisher.none.fl_str_mv ISA-UL
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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