398
A. S. Fernandes et al.
processing, treatment, packing, packaging, transport, and holding of the food, to
perform a technological function (including sensorial). In agreement with the use in
the industry food, the additives are classified into 25 classes, which include about 230
different compounds. Among the different classes of food additives, chlorophylls,
and their derivative compounds (chlorophyllins) are classified and are widely used
as colour additives (Carocho et al. 2015; Martins et al. 2019). Thus, these molecules,
may give, deepen, or renew the food colour if it has been lost in the course of technological processing, being responsible for various bluish-greenish hues (Fig. 16.4)
(Zapata et al. 2011; Pareek et al. 2017; Sawicki et al. 2019).
a: 100%methanol
Pigment
λ máx (nm)
a
Colour descriptor
Chl a
665
blue-green
Chl b
652
brilliant green
Chl c 1
445
yellow-green
Chl c 2
449
yellow-green
Chl c 3
445
yellow-green
Chl d
696
brilliant/forest green
Chl f
706
emerald green
Fig. 16.4 Chlorophyll structures and their absorption spectra