16 Chlorophylls as Food Additives
417
Khan, M. I., Shin, J. H., & Kim, J. D. (2018). The promising future of microalgae: current status,
challenges, and optimization of a sustainable and renewable industry for biofuels, feed, and other
products. Microbial Cell Factories, 17(1), 36.
Lanfer-Marquez, U. M., Barros, R. M. C., & Sinnecker, P. (2005). Antioxidant activity of
chlorophylls and their derivatives. Food Research International, 38(8–9), 885–891.
Lanfer-Marquez, U. M., & Sinnecker, P. (2008). Chlorophylls: Properties, biosynthesis, degradation
and functions. In C. Socaciu (Ed.), Food colorants: Chemical and functional properties (pp. 195–
211). Boca Raton, FL: CRC Press Taylor & Francis Group.
Lanfer-Marquez, U. M., & Borrmann, D. (2009). Chlorophylls. In T. Bechtold (Ed.), Handbook of
natural colorants (pp. 243–253). USA: Wiley.
Larato, D. C., & Pfau, F. R. (1970). Effects of a water-soluble chlorophyllin ointment on gingival
inflammation. The New York State Dental Journal, 36(5), 291–293.
Lee, J. W. (2012). Advanced biofuels and bioproducts. Norfolk, VA, USA: Springer Science &
Business Media.
Lehto, S., Buchweitz, M., Klimm, A., Straburger, R., Bechtold, C., & Ulberth, F. (2017). Comparison
of food colour regulations in the EU and the US: a review of current provisions. Food Additives
& Contaminants: Part A, 34(3), 335–355.
Li, W. T., Tsao, H. W., Chen, Y. Y., Cheng, S. W., & Hsu, Y. C. (2007). A study on the photodynamic
properties of chlorophyll derivatives using human hepatocellular carcinoma cells. Photochemical
& Photobiological Sciences, 6(12), 1341–1348.
Lu, Y. M., Xiang, W. Z., & Wen, Y. H. (2011). Spirulina (Arthrospira) industry in Inner Mongolia
of China: current status and prospects. Journal of Applied Phycology, 23, 256–269.
Magnuson, B., Munro, I., Abbot, P., Baldwin, N., LopezGarcia, R., Ly, K., et al. (2013). Review
of the regulation and safety assessment of food substances in various countries and jurisdictions.
Food Additives & Contaminants: Part A, 30, 1147–1220.
Manning, W. M., & Strain, H. H. (1943). Chlorophyll D, A green pigment of red algae. Journal of
Biological Chemistry, 151, 1–19.
Martins, F. C., Sentanin, M. A., & De Souza, D. (2019). Analytical methods in food additives
determination: Compounds with functional applications. Food Chemistry, 272, 732–750.
Martins, N., Roriz, C. L., Morales, P., Barros, L., & Ferreira, I. C. (2016). Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and
regulatory practices. Trends in Food Science & Technology, 52, 1–15.
Matos, Â. P. (2017). The impact of microalgae in food science and technology. Journal of the
American Oil Chemists’ Society, 94(11), 1333–1350.
Molino, A., Iovine, A., Casella, P., Mehariya, S., Chianese, S., Cerbone, A., et al. (2018).
Microalgae characterization for consolidated and new application in human food, animal feed
and nutraceuticals. International Journal of Environmental Research and Public Health, 15(11),
2436.
Mortensen, A., & Geppel, A. (2007). HPLC-MS analysis of the green food colorant sodium copper
chlorophyllin. Innovative Food Science & Emerging Technologies, 8(3), 419–425.
Mulders, K. J., Lamers, P. P., Martens, D. E., & Wijffels, R. H. (2014). Phototrophic pigment
production with microalgae: Biological constraints and opportunities. Journal of Phycology,
50(2), 229–242.
Nakamura, U., Murakami, A., & Koshimizu, K. (1996). Inhibitory effect of pheophorbide a, a
chlorophyll-related compound, on skin tumor promotion in ICR mouse. Cancer Letters, 108,
247–255.
Oilgae. (2016). Emerging algae product and business opportunities. Comprehensive report on attractive algae product opportunities. Retrieved April 07, 2019, from www.oilgae.com/ref/report/nonfuel-algae-products.html.
Oplatowska-Stachowiak, M., & Elliott, C. T. (2015). Food colors: Existing and emerging food safety
concerns. Critical Reviews in Food Science and Nutrition, 57(3), 524–548.
417
Khan, M. I., Shin, J. H., & Kim, J. D. (2018). The promising future of microalgae: current status,
challenges, and optimization of a sustainable and renewable industry for biofuels, feed, and other
products. Microbial Cell Factories, 17(1), 36.
Lanfer-Marquez, U. M., Barros, R. M. C., & Sinnecker, P. (2005). Antioxidant activity of
chlorophylls and their derivatives. Food Research International, 38(8–9), 885–891.
Lanfer-Marquez, U. M., & Sinnecker, P. (2008). Chlorophylls: Properties, biosynthesis, degradation
and functions. In C. Socaciu (Ed.), Food colorants: Chemical and functional properties (pp. 195–
211). Boca Raton, FL: CRC Press Taylor & Francis Group.
Lanfer-Marquez, U. M., & Borrmann, D. (2009). Chlorophylls. In T. Bechtold (Ed.), Handbook of
natural colorants (pp. 243–253). USA: Wiley.
Larato, D. C., & Pfau, F. R. (1970). Effects of a water-soluble chlorophyllin ointment on gingival
inflammation. The New York State Dental Journal, 36(5), 291–293.
Lee, J. W. (2012). Advanced biofuels and bioproducts. Norfolk, VA, USA: Springer Science &
Business Media.
Lehto, S., Buchweitz, M., Klimm, A., Straburger, R., Bechtold, C., & Ulberth, F. (2017). Comparison
of food colour regulations in the EU and the US: a review of current provisions. Food Additives
& Contaminants: Part A, 34(3), 335–355.
Li, W. T., Tsao, H. W., Chen, Y. Y., Cheng, S. W., & Hsu, Y. C. (2007). A study on the photodynamic
properties of chlorophyll derivatives using human hepatocellular carcinoma cells. Photochemical
& Photobiological Sciences, 6(12), 1341–1348.
Lu, Y. M., Xiang, W. Z., & Wen, Y. H. (2011). Spirulina (Arthrospira) industry in Inner Mongolia
of China: current status and prospects. Journal of Applied Phycology, 23, 256–269.
Magnuson, B., Munro, I., Abbot, P., Baldwin, N., LopezGarcia, R., Ly, K., et al. (2013). Review
of the regulation and safety assessment of food substances in various countries and jurisdictions.
Food Additives & Contaminants: Part A, 30, 1147–1220.
Manning, W. M., & Strain, H. H. (1943). Chlorophyll D, A green pigment of red algae. Journal of
Biological Chemistry, 151, 1–19.
Martins, F. C., Sentanin, M. A., & De Souza, D. (2019). Analytical methods in food additives
determination: Compounds with functional applications. Food Chemistry, 272, 732–750.
Martins, N., Roriz, C. L., Morales, P., Barros, L., & Ferreira, I. C. (2016). Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and
regulatory practices. Trends in Food Science & Technology, 52, 1–15.
Matos, Â. P. (2017). The impact of microalgae in food science and technology. Journal of the
American Oil Chemists’ Society, 94(11), 1333–1350.
Molino, A., Iovine, A., Casella, P., Mehariya, S., Chianese, S., Cerbone, A., et al. (2018).
Microalgae characterization for consolidated and new application in human food, animal feed
and nutraceuticals. International Journal of Environmental Research and Public Health, 15(11),
2436.
Mortensen, A., & Geppel, A. (2007). HPLC-MS analysis of the green food colorant sodium copper
chlorophyllin. Innovative Food Science & Emerging Technologies, 8(3), 419–425.
Mulders, K. J., Lamers, P. P., Martens, D. E., & Wijffels, R. H. (2014). Phototrophic pigment
production with microalgae: Biological constraints and opportunities. Journal of Phycology,
50(2), 229–242.
Nakamura, U., Murakami, A., & Koshimizu, K. (1996). Inhibitory effect of pheophorbide a, a
chlorophyll-related compound, on skin tumor promotion in ICR mouse. Cancer Letters, 108,
247–255.
Oilgae. (2016). Emerging algae product and business opportunities. Comprehensive report on attractive algae product opportunities. Retrieved April 07, 2019, from www.oilgae.com/ref/report/nonfuel-algae-products.html.
Oplatowska-Stachowiak, M., & Elliott, C. T. (2015). Food colors: Existing and emerging food safety
concerns. Critical Reviews in Food Science and Nutrition, 57(3), 524–548.