402
A. S. Fernandes et al.
Although the chemical instability of these compounds is the major limitation for
the use of chlorophyll as food additives, factors related to obtaining these compounds
also restrict their application. In this way, sources that present high productivity,
low levels of contaminants, together with simplified extraction methods are the
main parameters to leverage the obtainment of natural green dyes and their possible
applications (Mulders et al. 2014; Martins et al. 2016).
In addition, as an alternative to chlorophyll compounds used as food additives, the
microalgae biomass is being applied as a food ingredient whose secondary effect is
the green colouration. In this sense, research developed over the last years presented
excellent results regarding stable green staining in all formulations, as evidenced by
the high content of chlorophyll present in these microorganisms. Some examples are
presented in Table 16.2.
To overcome the limitations of green dyes application, the purpose of these studies,
mentioned above, is to find potential alternative sources for obtaining chlorophylls,
targeting compounds that have the green colour intensity and chemical stability
higher than those currently marketed. Consequently, new sources of natural chlorophylls or modified chlorophylls extracts are supported by regulations covering food
additives to be marketed, which must be strictly followed.
16.4 Biological Properties
Physicochemical properties are the first resource for assuming and confirming the
potential activities of a compound to be studied. Structurally, chlorophyll molecules
and their derivatives are a group of compounds with different chemical structures (as
can be seen in Sect. 16.2), which contemplate distinct physicochemical properties.
These compounds have a significant function in the photosynthetic system, whom
this versatility involves specific molecular arrangements and diversified chemical
exchanges of the functional groups, serving as descriptors of the compound demonstrating its mode of action and biological activity, reaching a result that may or may
not be beneficial (Agostiano et al. 2002).
Regardless of the presence of the central metal ion and the phytol chain, chemical influences and interactions also occur through other structural residues, such as
the peripheral substituents and the isocyclic ring that directly influence the chromophore/absorption and the differentiated chemical and in biological behaviour
(Henderson et al. 1997; Fiedor et al. 2003).
Table 16.2 Microalgae-based products that reached colouring green natural.
Considering these aspects, natural and commercial chlorophylls, such as copper and
sodium chlorophyllins, are widely investigated above biologically beneficial health
activities, where some of these benefits are present in the healing process, antioxidant, anti-inflammatory, antimutagenic, and antimicrobial properties, as shown in
Table 16.3 (Edwards 1954; Ferruzzi et al. 2002).
Accordingly, the human organism is exposed to various compounds that can
damage important biological molecules such as DNA, proteins, carbohydrates, and
A. S. Fernandes et al.
Although the chemical instability of these compounds is the major limitation for
the use of chlorophyll as food additives, factors related to obtaining these compounds
also restrict their application. In this way, sources that present high productivity,
low levels of contaminants, together with simplified extraction methods are the
main parameters to leverage the obtainment of natural green dyes and their possible
applications (Mulders et al. 2014; Martins et al. 2016).
In addition, as an alternative to chlorophyll compounds used as food additives, the
microalgae biomass is being applied as a food ingredient whose secondary effect is
the green colouration. In this sense, research developed over the last years presented
excellent results regarding stable green staining in all formulations, as evidenced by
the high content of chlorophyll present in these microorganisms. Some examples are
presented in Table 16.2.
To overcome the limitations of green dyes application, the purpose of these studies,
mentioned above, is to find potential alternative sources for obtaining chlorophylls,
targeting compounds that have the green colour intensity and chemical stability
higher than those currently marketed. Consequently, new sources of natural chlorophylls or modified chlorophylls extracts are supported by regulations covering food
additives to be marketed, which must be strictly followed.
16.4 Biological Properties
Physicochemical properties are the first resource for assuming and confirming the
potential activities of a compound to be studied. Structurally, chlorophyll molecules
and their derivatives are a group of compounds with different chemical structures (as
can be seen in Sect. 16.2), which contemplate distinct physicochemical properties.
These compounds have a significant function in the photosynthetic system, whom
this versatility involves specific molecular arrangements and diversified chemical
exchanges of the functional groups, serving as descriptors of the compound demonstrating its mode of action and biological activity, reaching a result that may or may
not be beneficial (Agostiano et al. 2002).
Regardless of the presence of the central metal ion and the phytol chain, chemical influences and interactions also occur through other structural residues, such as
the peripheral substituents and the isocyclic ring that directly influence the chromophore/absorption and the differentiated chemical and in biological behaviour
(Henderson et al. 1997; Fiedor et al. 2003).
Table 16.2 Microalgae-based products that reached colouring green natural.
Considering these aspects, natural and commercial chlorophylls, such as copper and
sodium chlorophyllins, are widely investigated above biologically beneficial health
activities, where some of these benefits are present in the healing process, antioxidant, anti-inflammatory, antimutagenic, and antimicrobial properties, as shown in
Table 16.3 (Edwards 1954; Ferruzzi et al. 2002).
Accordingly, the human organism is exposed to various compounds that can
damage important biological molecules such as DNA, proteins, carbohydrates, and