414
A. S. Fernandes et al.
Batista, A. P., Niccolai, A., Fradinho, P., Fragoso, S., Bursic, I., Rodolfi, L., et al. (2017). Microalgae
biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties,
antioxidant activity and in vitro digestibility. Algal Research, 26, 161–171.
Begum, H., Yusoff, F. M., Banerjee, S., Khatoon, H., & Shariff, M. (2016). Availability and utilization of pigments from microalgae. Critical Reviews in Food Science and Nutrition, 56(13),
2209–2222.
Borowitzka, M. A. (2013). High-value products from microalgae-their development and commercialization. Journal of Functional Foods, 25, 743–756.
Cady, J. B., & Morgan, W. S. (1948). Treatment of chronic ulcers with chlorophyll: Review of a
series of fifty cases. The American Journal of Surgery, 75(4), 562–569.
Canjura, F. L., Watkins, R. H., & Schwartz, S. J. (1999). Color improvement and metallo-chlorophyll
complexes in continuous flow aseptically processed peas. Journal of Food Science, 64(6), 987–
990.
Carocho, M., Morales, P., & Ferreira, I. C. (2015). Natural food additives: Quo vadis? Trends in
Food Science & Technology, 45(2), 284–295.
Castro, D. J., Löhr, C. V., Fischer, K. A., Waters, K. M., Webb-Robertson, B. J. M., Dashwood,
R. H., … Williams, D. E. (2008). Identifying efficacious approaches to chemoprevention with
chlorophyllin, purified chlorophylls and freeze-dried spinach in a mouse model of transplacental
carcinogenesis. Carcinogenesis, 30(2), 315–320.
CFSA, China Food Additive Regulation. Retrieved January 21, 2019, from http://www.cfsa.net.cn/
Article/News.aspx?id=4486BF3709A8E32BE89BDD2A36733D3CD2A97E8CE2A3F2E2.
Chen, M., Schliep, M., Willows, R. D., Cai, Z. L., Neilan, B. A., & Scheer, H. (2010). A Red-Shifted
Chlorophyll. Science, 329, 1318–1319.
Chen, M., & Blankenship, R. E. (2011). Expanding the solar spectrum used by photosynthesis.
Trends in Plant Science, 16(8), 427–431.
Chen, K., & Roca, M. (2018). In vitro digestion of chlorophyll pigments from edible seaweeds.
Journal of Functional Food, 40, 400–407.
Christaki, E., Bonos, E., & Florou-Paneri, P. (2015). Innovative microalgae pigments as functional
ingredients in nutrition. In S. K. Kim (Ed.), In Handbook of marine microalgae (pp. 233–243).
EUA: Academic Press.
Codex, The Codex Alimentarius General Standard of Food Additives. Retrieved January 30, 2019,
from http://www.fao.org/gsfaonline/additives/index.html#S.
Coopers, P. W. (2009). Leveraging growth in the emerging functional foods industry: Trends and
market opportunities. Functional Foods Reports, 1–22.
D’Alessandro, E. B., & Filho, A. N. R. (2016). Concepts and studies on lipid and pigments of
microalgae: A review. Renewable and Sustainable Energy Reviews, 58, 832–841.
Delgado-Vargas, F., & Paredes-Lopez, O. (2002). Natural colorants for food and nutraceutical uses.
EUA: CRC Press.
Du, L., Jiang, N., Wang, G., Chu, Y., Lin, W., Qian, J., et al. (2014). Autophagy inhibition sensitizes
bladder cancer cells to the photodynamic effects of the novel photosensitizer chlorophyllin e4.
Journal of Photochemistry and Photobiology B: Biology, 133, 1–10.
Dufossé, L. (2018). Microbial pigments from bacteria, yeasts, fungi, and microalgae for the food
and feed Industries. In A. Grumezescu & A. M. Holban (Eds.), Natural and artificial flavoring
agents and food dyes (pp. 113–132). EUA: Academic Press.
Edwards, B. J. (1954). Treatment of chronic leg ulcers with ointment containing soluble chlorophyll.
Physiotherapy, 40(6), 177–179.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2015a). Scientific
Opinion on the Re-Evaluation of Chlorophylls (E 140 (i)) as Food Additives. EFSA J. 13, 4089.
Retrieved January 22, 2019, from https://www.efsa.europa.eu/en/efsajournal/pub/4089.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2015b). Scientific
Opinion on the Re-Evaluation of Chlorophylls (E 140 (ii)) as Food Additives. EFSA J. 13, 4081.
Retrieved January 22, 2019, from https://www.efsa.europa.eu/en/efsajournal/pub/4085.
A. S. Fernandes et al.
Batista, A. P., Niccolai, A., Fradinho, P., Fragoso, S., Bursic, I., Rodolfi, L., et al. (2017). Microalgae
biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties,
antioxidant activity and in vitro digestibility. Algal Research, 26, 161–171.
Begum, H., Yusoff, F. M., Banerjee, S., Khatoon, H., & Shariff, M. (2016). Availability and utilization of pigments from microalgae. Critical Reviews in Food Science and Nutrition, 56(13),
2209–2222.
Borowitzka, M. A. (2013). High-value products from microalgae-their development and commercialization. Journal of Functional Foods, 25, 743–756.
Cady, J. B., & Morgan, W. S. (1948). Treatment of chronic ulcers with chlorophyll: Review of a
series of fifty cases. The American Journal of Surgery, 75(4), 562–569.
Canjura, F. L., Watkins, R. H., & Schwartz, S. J. (1999). Color improvement and metallo-chlorophyll
complexes in continuous flow aseptically processed peas. Journal of Food Science, 64(6), 987–
990.
Carocho, M., Morales, P., & Ferreira, I. C. (2015). Natural food additives: Quo vadis? Trends in
Food Science & Technology, 45(2), 284–295.
Castro, D. J., Löhr, C. V., Fischer, K. A., Waters, K. M., Webb-Robertson, B. J. M., Dashwood,
R. H., … Williams, D. E. (2008). Identifying efficacious approaches to chemoprevention with
chlorophyllin, purified chlorophylls and freeze-dried spinach in a mouse model of transplacental
carcinogenesis. Carcinogenesis, 30(2), 315–320.
CFSA, China Food Additive Regulation. Retrieved January 21, 2019, from http://www.cfsa.net.cn/
Article/News.aspx?id=4486BF3709A8E32BE89BDD2A36733D3CD2A97E8CE2A3F2E2.
Chen, M., Schliep, M., Willows, R. D., Cai, Z. L., Neilan, B. A., & Scheer, H. (2010). A Red-Shifted
Chlorophyll. Science, 329, 1318–1319.
Chen, M., & Blankenship, R. E. (2011). Expanding the solar spectrum used by photosynthesis.
Trends in Plant Science, 16(8), 427–431.
Chen, K., & Roca, M. (2018). In vitro digestion of chlorophyll pigments from edible seaweeds.
Journal of Functional Food, 40, 400–407.
Christaki, E., Bonos, E., & Florou-Paneri, P. (2015). Innovative microalgae pigments as functional
ingredients in nutrition. In S. K. Kim (Ed.), In Handbook of marine microalgae (pp. 233–243).
EUA: Academic Press.
Codex, The Codex Alimentarius General Standard of Food Additives. Retrieved January 30, 2019,
from http://www.fao.org/gsfaonline/additives/index.html#S.
Coopers, P. W. (2009). Leveraging growth in the emerging functional foods industry: Trends and
market opportunities. Functional Foods Reports, 1–22.
D’Alessandro, E. B., & Filho, A. N. R. (2016). Concepts and studies on lipid and pigments of
microalgae: A review. Renewable and Sustainable Energy Reviews, 58, 832–841.
Delgado-Vargas, F., & Paredes-Lopez, O. (2002). Natural colorants for food and nutraceutical uses.
EUA: CRC Press.
Du, L., Jiang, N., Wang, G., Chu, Y., Lin, W., Qian, J., et al. (2014). Autophagy inhibition sensitizes
bladder cancer cells to the photodynamic effects of the novel photosensitizer chlorophyllin e4.
Journal of Photochemistry and Photobiology B: Biology, 133, 1–10.
Dufossé, L. (2018). Microbial pigments from bacteria, yeasts, fungi, and microalgae for the food
and feed Industries. In A. Grumezescu & A. M. Holban (Eds.), Natural and artificial flavoring
agents and food dyes (pp. 113–132). EUA: Academic Press.
Edwards, B. J. (1954). Treatment of chronic leg ulcers with ointment containing soluble chlorophyll.
Physiotherapy, 40(6), 177–179.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2015a). Scientific
Opinion on the Re-Evaluation of Chlorophylls (E 140 (i)) as Food Additives. EFSA J. 13, 4089.
Retrieved January 22, 2019, from https://www.efsa.europa.eu/en/efsajournal/pub/4089.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2015b). Scientific
Opinion on the Re-Evaluation of Chlorophylls (E 140 (ii)) as Food Additives. EFSA J. 13, 4081.
Retrieved January 22, 2019, from https://www.efsa.europa.eu/en/efsajournal/pub/4085.