16 Chlorophylls as Food Additives
413
Although these regulatory standards are reviewed continuously, there are still
several unknowns to be clarified as to the composition of each chlorophyll-related
compound. This is potentially correlated with chlorophyllins and their copper
complex, compounds most used by the food industry worldwide, and lack characterization standardized. Likewise, to supply the market for natural green dyes, it is
necessary news legislations in accordance to the emergence of alternatives sources
to these compounds, strongly including the microalgae, microorganisms in constant
exploitation for this purpose. Therefore, safety aspects should be considered for the
implementation of microalgae as sources of green dyes.
16.7 Final Considerations
The market of the food colourants is evolving to more natural formulations. Thus,
the development of natural alternatives for colourants formulations is necessary.
Associated with this, it is indispensable to know the structural characterization of this
family of pigments, its natural distribution, and information knowledge about their
biological actions. The microalgae have received considerable attention in the last
decades, indicating its potential as a renewable source of natural pigments. However,
some hurdles must be overcome for these bioprocesses to be successful in the market,
such as the selection of appropriate microalgae strains, the care for chlorophylls
compounds instability, since natural green colourants are very labile and also it
is not easy to reproduce green hues naturally. As well as new legislation will be
necessary for the obtaining of natural chlorophylls from microalgal bioprocesses to
be established in the natural pigment market. Finally, through considerable advances
in research on natural pigments, in the near future, the consumer will face new green
authorized food colourants.
References
Abd-Elhakim, Y. M., Hashem, M. M., El-Metwally, A. E., Anwar, A., Abo-EL-Sooud, K., Moustafa,
G. G., et al. (2018). Comparative haemato-immunotoxic impacts of long-term exposure to
tartrazine and chlorophyll in rats. International Immunopharmacology, 63, 145–154.
Agostiano, A., Catucci, L., Colafemmina, G., & Scheer, H. (2002). Role of functional groups and
surfactant charge in regulating chlorophyll aggregation in micellar solutions. The Journal of
Physical Chemistry B, 106, 1446–1454.
Airs, R. L., Temperton, B., Sambles, C., Farnham, G., Skill, S. C., & Llewellyn, C. A. (2014).
Chlorophyll f and chlorophyll d are produced in the cyanobacterium Chlorogloeopsis fritschii
when cultured under natural light and near-infrared radiation. FEBS Letters, 588, 3770–3777.
Anvisa, Resolution No. 44 of 1977. Brazilian Health Regulatory Agency. Retrieved January 19,
2019, from http://portal.anvisa.gov.br/wps/portal/anvisa/anvisa/home/alimentos.
Attokaran, M. (2017). Natural Food Flavors and colorants (2nd edn, 223–228). Wiley & Sons Ltd.
Barsanti, L., & Gualtieri, P. (2018). Is exploitation of microalgae economically and energetically
sustainable. Algal Research, 31, 107–115.
413
Although these regulatory standards are reviewed continuously, there are still
several unknowns to be clarified as to the composition of each chlorophyll-related
compound. This is potentially correlated with chlorophyllins and their copper
complex, compounds most used by the food industry worldwide, and lack characterization standardized. Likewise, to supply the market for natural green dyes, it is
necessary news legislations in accordance to the emergence of alternatives sources
to these compounds, strongly including the microalgae, microorganisms in constant
exploitation for this purpose. Therefore, safety aspects should be considered for the
implementation of microalgae as sources of green dyes.
16.7 Final Considerations
The market of the food colourants is evolving to more natural formulations. Thus,
the development of natural alternatives for colourants formulations is necessary.
Associated with this, it is indispensable to know the structural characterization of this
family of pigments, its natural distribution, and information knowledge about their
biological actions. The microalgae have received considerable attention in the last
decades, indicating its potential as a renewable source of natural pigments. However,
some hurdles must be overcome for these bioprocesses to be successful in the market,
such as the selection of appropriate microalgae strains, the care for chlorophylls
compounds instability, since natural green colourants are very labile and also it
is not easy to reproduce green hues naturally. As well as new legislation will be
necessary for the obtaining of natural chlorophylls from microalgal bioprocesses to
be established in the natural pigment market. Finally, through considerable advances
in research on natural pigments, in the near future, the consumer will face new green
authorized food colourants.
References
Abd-Elhakim, Y. M., Hashem, M. M., El-Metwally, A. E., Anwar, A., Abo-EL-Sooud, K., Moustafa,
G. G., et al. (2018). Comparative haemato-immunotoxic impacts of long-term exposure to
tartrazine and chlorophyll in rats. International Immunopharmacology, 63, 145–154.
Agostiano, A., Catucci, L., Colafemmina, G., & Scheer, H. (2002). Role of functional groups and
surfactant charge in regulating chlorophyll aggregation in micellar solutions. The Journal of
Physical Chemistry B, 106, 1446–1454.
Airs, R. L., Temperton, B., Sambles, C., Farnham, G., Skill, S. C., & Llewellyn, C. A. (2014).
Chlorophyll f and chlorophyll d are produced in the cyanobacterium Chlorogloeopsis fritschii
when cultured under natural light and near-infrared radiation. FEBS Letters, 588, 3770–3777.
Anvisa, Resolution No. 44 of 1977. Brazilian Health Regulatory Agency. Retrieved January 19,
2019, from http://portal.anvisa.gov.br/wps/portal/anvisa/anvisa/home/alimentos.
Attokaran, M. (2017). Natural Food Flavors and colorants (2nd edn, 223–228). Wiley & Sons Ltd.
Barsanti, L., & Gualtieri, P. (2018). Is exploitation of microalgae economically and energetically
sustainable. Algal Research, 31, 107–115.