16 Chlorophylls as Food Additives
415
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2015c). Scientific
Opinion on the Re-Evaluation of Chlorophylls (E 141 (i and ii)) as Food Additives. EFSA J. 13,
4151. Retrieved January 22, 2019, from https://www.efsa.europa.eu/en/efsajournal/pub/4151.
EFSA, Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16
December 2008 on Food Additives (OJ L 354 31.12.2008, p. 16). Retrieved January 27, 2019,
from https://eur-lex.europa.eu/eli/reg/2008/1333/2016-05-25.
Egner, P. A., Stansbury, K. H., Snyder, E. P., Rogers, M. E., Hintz, P. A., & Kensler, T. W. (2000).
Identification and characterization of chlorin e4Ethyl ester in sera of individuals participating in
the chlorophyllin chemoprevention trial. Chemical Research in Toxicology, 13(9), 900–906.
Enzing, C., Ploeg, M., Barbosa, M., & Sijtsma, L. (2014). Microalgae-based products for the food
and feed sector: An outlook for Europe. JRC Scientific and policy reports, 19–37.
Fernandes, A. S., Nogara, G. P., Menezes, C. R., Cichoski, A. J., Mercadante, A. Z., JacobLopes, E., et al. (2017). Identification of chlorophyll molecules with peroxyl radical scavenger capacity in microalgae Phormidium autumnale using ultrasound-assisted extraction. Food
Research International, 99, 1036–1041.
Ferruzzi, M. G., Failla, M. L., & Schwartz, S. J. (2001). Assessment of degradation and intestinal cell
uptake of carotenoids and chlorophyll derivatives from spinach puree using an in vitro digestion
and Caco-2 human cell model. Journal of Agricultural and Food Chemistry, 49(4), 2082–2089.
Ferruzzi, M. G., Failla, M. L., & Schwartz, S. J. (2002). Sodium copper chlorophyllin: In vitro
digestive stability and accumulation by Caco-2 human intestinal cells. Journal of Agricultural
and Food Chemistry, 50(7), 2173–2179.
Ferruzzi, M. G., & Blakeslee, J. (2007). Digestion, absorption, and cancer preventative activity of
dietary chlorophyll derivatives. Nutrition Research, 27(1), 1–12.
Fiedor, L., Stasiek, M., Mysliwa-Kurdziel, B., & Strzałka, K. (2003). Phytol as one of the
determinants of chlorophyll interactions in solution. Photosynthesis Research, 78, 47–57.
FSANZ, Food Standards Australia New Zealand. Retrieved January 21, 2019, from http://www.foo
dstandards.gov.au/foodsafety/standards/Pages/Food-Safety-Standards-(Chapter-3).aspx.
Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., Raymundo, A., 2010.
Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1:
Preparation and evaluation. Journal of the Science of Food and Agriculture, 90(10), 1656–1664.
FSSAI, The Indian Food Safety and Standards Regulations. Retrieved January 22, 2019, from
https://www.fssai.gov.in/home/fsslegislation/fss-regulations.html.
Galaffu, N., Bortlik, K., & Michel, M. (2015). An industry perspective on natural food colour
stability. In M. J. Scotter (Ed.), Colour additives for foods and beverages (pp. 91–130). Cambridge,
UK: Woodhead Publishing.
García, J. L., de Vicente, M., & Galán, B. (2017). Microalgae, old sustainable food and fashion
nutraceuticals. Microbial Biotechnology, 10(5), 1017–1024.
Grand View Research. Food Colors Market Size, Share & Trend Analysis Report By Product
(Synthetic, Natural), By Application (Non-dairy Food, CSD & Non-alcoholic Beverages), And
Segment Forecasts, 2018–2025. Retrieved June 27 2019, from https://www.grandviewresearch.
com/industry-analysis/food-colorants-market.
Gouveia, L., Raymundo, A., Batista, A. P., Sousa, I., & Empis, J. (2006). Chlorella vulgaris and
Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions. European
Food Research and Technology, 222(3–4), 362.
Gouveia, L., Batista, A. P., Miranda, A., Empis, J., & Raymundo, A. (2007). Chlorella vulgaris
biomass used as colouring source in traditional butter cookies. Innovative Food Science &
Emerging Technologies, 8(3), 433–436.
Gouveia, L., Coutinho, C., Mendonça, E., Batista, A. P., Sousa, I., Bandarra, N. M., et al. (2008).
Functional biscuits with PUFA-ω3 from Isochrysis galbana. Journal of the Science of Food and
Agriculture, 88(5), 891–896.
Govindjee, K. D. (2004). Discoveries in oxygenic photosynthesis (1727–2003): A perspective.
Photosynthesis Research, 80(1–3), 15–57.
415
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2015c). Scientific
Opinion on the Re-Evaluation of Chlorophylls (E 141 (i and ii)) as Food Additives. EFSA J. 13,
4151. Retrieved January 22, 2019, from https://www.efsa.europa.eu/en/efsajournal/pub/4151.
EFSA, Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16
December 2008 on Food Additives (OJ L 354 31.12.2008, p. 16). Retrieved January 27, 2019,
from https://eur-lex.europa.eu/eli/reg/2008/1333/2016-05-25.
Egner, P. A., Stansbury, K. H., Snyder, E. P., Rogers, M. E., Hintz, P. A., & Kensler, T. W. (2000).
Identification and characterization of chlorin e4Ethyl ester in sera of individuals participating in
the chlorophyllin chemoprevention trial. Chemical Research in Toxicology, 13(9), 900–906.
Enzing, C., Ploeg, M., Barbosa, M., & Sijtsma, L. (2014). Microalgae-based products for the food
and feed sector: An outlook for Europe. JRC Scientific and policy reports, 19–37.
Fernandes, A. S., Nogara, G. P., Menezes, C. R., Cichoski, A. J., Mercadante, A. Z., JacobLopes, E., et al. (2017). Identification of chlorophyll molecules with peroxyl radical scavenger capacity in microalgae Phormidium autumnale using ultrasound-assisted extraction. Food
Research International, 99, 1036–1041.
Ferruzzi, M. G., Failla, M. L., & Schwartz, S. J. (2001). Assessment of degradation and intestinal cell
uptake of carotenoids and chlorophyll derivatives from spinach puree using an in vitro digestion
and Caco-2 human cell model. Journal of Agricultural and Food Chemistry, 49(4), 2082–2089.
Ferruzzi, M. G., Failla, M. L., & Schwartz, S. J. (2002). Sodium copper chlorophyllin: In vitro
digestive stability and accumulation by Caco-2 human intestinal cells. Journal of Agricultural
and Food Chemistry, 50(7), 2173–2179.
Ferruzzi, M. G., & Blakeslee, J. (2007). Digestion, absorption, and cancer preventative activity of
dietary chlorophyll derivatives. Nutrition Research, 27(1), 1–12.
Fiedor, L., Stasiek, M., Mysliwa-Kurdziel, B., & Strzałka, K. (2003). Phytol as one of the
determinants of chlorophyll interactions in solution. Photosynthesis Research, 78, 47–57.
FSANZ, Food Standards Australia New Zealand. Retrieved January 21, 2019, from http://www.foo
dstandards.gov.au/foodsafety/standards/Pages/Food-Safety-Standards-(Chapter-3).aspx.
Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., Raymundo, A., 2010.
Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1:
Preparation and evaluation. Journal of the Science of Food and Agriculture, 90(10), 1656–1664.
FSSAI, The Indian Food Safety and Standards Regulations. Retrieved January 22, 2019, from
https://www.fssai.gov.in/home/fsslegislation/fss-regulations.html.
Galaffu, N., Bortlik, K., & Michel, M. (2015). An industry perspective on natural food colour
stability. In M. J. Scotter (Ed.), Colour additives for foods and beverages (pp. 91–130). Cambridge,
UK: Woodhead Publishing.
García, J. L., de Vicente, M., & Galán, B. (2017). Microalgae, old sustainable food and fashion
nutraceuticals. Microbial Biotechnology, 10(5), 1017–1024.
Grand View Research. Food Colors Market Size, Share & Trend Analysis Report By Product
(Synthetic, Natural), By Application (Non-dairy Food, CSD & Non-alcoholic Beverages), And
Segment Forecasts, 2018–2025. Retrieved June 27 2019, from https://www.grandviewresearch.
com/industry-analysis/food-colorants-market.
Gouveia, L., Raymundo, A., Batista, A. P., Sousa, I., & Empis, J. (2006). Chlorella vulgaris and
Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions. European
Food Research and Technology, 222(3–4), 362.
Gouveia, L., Batista, A. P., Miranda, A., Empis, J., & Raymundo, A. (2007). Chlorella vulgaris
biomass used as colouring source in traditional butter cookies. Innovative Food Science &
Emerging Technologies, 8(3), 433–436.
Gouveia, L., Coutinho, C., Mendonça, E., Batista, A. P., Sousa, I., Bandarra, N. M., et al. (2008).
Functional biscuits with PUFA-ω3 from Isochrysis galbana. Journal of the Science of Food and
Agriculture, 88(5), 891–896.
Govindjee, K. D. (2004). Discoveries in oxygenic photosynthesis (1727–2003): A perspective.
Photosynthesis Research, 80(1–3), 15–57.