418
A. S. Fernandes et al.
Osowski, A., Pietrzak, M., Wieczorek, Z., & Wieczorek, J. (2010). Natural compounds in the
human diet and their ability to bind mutagens prevents DNA–mutagen intercalation. Journal of
Toxicology and Environmental Health, Part A, 73(17–18), 1141–1149.
Ozkan, G., Franco, P., De Marco, I., Xiao, J., & Capanoglu, E. (2019). A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food
Chemistry, 272, 494–506.
Özyurt, G., Uslu, L., Yuvka, I., Gökdo˘ gan, S., Atci, G., Ak, B., et al. (2015). Evaluation of the cooking
quality characteristics of pasta enriched with Spirulina platensis. Journal of Food Quality, 38(4),
268–272.
Palabiyik, I., Durmaz, Y., Öner, B., Toker, O. S., Coksari, G., Konar, N., et al. (2018). Using spraydried microalgae as a natural coloring agent in chewing gum: Effects on color, sensory, and
textural properties. Journal of Applied Phycology, 2(2013), 1–9.
Pangestuti, R., & Kim, S. K. (2011). Biological activities and health benefit effects of natural
pigments derived from marine algae. Journal of Functional Foods, 3(4), 255–266.
Pareek, S., Sagar, N. A., Sharma, S., Kumar, V., Agarwal, T., González-Aguilar, G. A., & Yahia,
E. M. (2017). Chlorophylls: Chemistry and biological functions. In E. M. Yahia (Ed.), Fruit and
vegetable phytochemicals: Chemistry and human health (pp. 2, 269).
Pérez-Gálvez, A., Viera, I., & Roca, M. (2017). Chemistry in the bioactivity of chlorophylls: An
overview. Current Medicinal Chemistry, 24(40), 4515–4536.
Pool, E. K., Shahidi, F., Mortazavi, S. A., Azizpour, M., & Daneshzad, E. (2016). Examination of
the effect of Spirulina platensis microalgae on drying kinetics and the color change of kiwifruit
pastille. Journal of Food Measurement and Characterization, 10(3), 634–642.
Raei, A., Yasini Ardakani, S. A., & Daneshi, M. (2017). Microencapsulation of the green pigment of
alfalfa and its applications on heated food. Journal of Food Process Engineering, 40(5), e12529.
Rapozzi, V., Miculan, M., & Xodo, L. E. (2009). Evidence that photoactivated pheophorbide a
causes in human cancer cells a photodynamic effect involving lipid peroxidation. Cancer Biology
& Therapy, 8(14), 1318–1327.
Robey, R. W., Steadman, K., Polgar, O., Morisaki, K., Blayney, M., Mistry, P., et al. (2004).
Pheophorbide a is a specific probe for ABCG2 function and inhibition. Cancer Research, 64(4),
1242–1246.
Roca, M., Chen, K., & Pérez-Gálvez, A. (2016). Chlorophylls. In R. Carle R., Schweiggert R. (Eds.),
Handbook on natural pigments in food and beverages: industrial applications for improving food
color (pp. 125–158). Cambridge, UK:Woodhead Publishing.
Rocha, D. S., & Reed, E. (2014). Pigmentos Naturais em Alimentos e sua Importância para a Saúde.
Revista EVS-Revista de Ciências Ambientais e Saúde, 41(1), 76–85.
Rodriguez-Amaya, D. B. (2019). Natural food pigments and colorants. In J. M. Mérillon & K.
Ramawat (Eds.), Bioactive molecules in food (pp. 867–901). Cham: Springer.
Sawicki, A., Willows, R. D., & Chen, M. (2019). Spectral signatures of five hydroxymethyl chlorophyll a derivatives chemically derived from chlorophyll b or chlorophyll f . Photosynthesis
Research, 1–13.
Scheer, H. (2013). An overview of chlorophylls and bacteriochlorophylls: Biochemistry, biophysics,
functions and applications. In B. Grimm, R. J. Porra, W. Rüdiger, & H. Scheer (Eds.), Chlorophylls and bacteriochlorophylls, biochemistry, biophysics, functions and applications (pp. 1–19).
Dordrecht: Springer.
Scotter, M. J. (2015). Colour additives for foods and beverages. Sawston, Cambridge: Elsevier.
Senge, M., Ryan, A., Letchford, K., MacGowan, S., & Mielke, T. (2014). Chlorophylls, symmetry,
chirality, and photosynthesis. Symmetry, 6(3), 781–843.
Shahid, M., & Mohammad, F. (2013). Recent advancements in natural dye applications: A review.
Journal of Cleaner Production, 53, 310–331.
Sigurdson, G. T., Tang, P., & Giusti, M. M. (2017). Natural colorants: Food colorants from natural
sources. Annual review of food science and technology, 8, 261–280.
Solymosi, K., & Mysliwa-Kurdziel, B. (2016). Chlorophylls and their derivatives used in food
industry and medicine. Mini Reviews in Medicinal Chemistry, 17(13), 1194–1222.
A. S. Fernandes et al.
Osowski, A., Pietrzak, M., Wieczorek, Z., & Wieczorek, J. (2010). Natural compounds in the
human diet and their ability to bind mutagens prevents DNA–mutagen intercalation. Journal of
Toxicology and Environmental Health, Part A, 73(17–18), 1141–1149.
Ozkan, G., Franco, P., De Marco, I., Xiao, J., & Capanoglu, E. (2019). A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food
Chemistry, 272, 494–506.
Özyurt, G., Uslu, L., Yuvka, I., Gökdo˘ gan, S., Atci, G., Ak, B., et al. (2015). Evaluation of the cooking
quality characteristics of pasta enriched with Spirulina platensis. Journal of Food Quality, 38(4),
268–272.
Palabiyik, I., Durmaz, Y., Öner, B., Toker, O. S., Coksari, G., Konar, N., et al. (2018). Using spraydried microalgae as a natural coloring agent in chewing gum: Effects on color, sensory, and
textural properties. Journal of Applied Phycology, 2(2013), 1–9.
Pangestuti, R., & Kim, S. K. (2011). Biological activities and health benefit effects of natural
pigments derived from marine algae. Journal of Functional Foods, 3(4), 255–266.
Pareek, S., Sagar, N. A., Sharma, S., Kumar, V., Agarwal, T., González-Aguilar, G. A., & Yahia,
E. M. (2017). Chlorophylls: Chemistry and biological functions. In E. M. Yahia (Ed.), Fruit and
vegetable phytochemicals: Chemistry and human health (pp. 2, 269).
Pérez-Gálvez, A., Viera, I., & Roca, M. (2017). Chemistry in the bioactivity of chlorophylls: An
overview. Current Medicinal Chemistry, 24(40), 4515–4536.
Pool, E. K., Shahidi, F., Mortazavi, S. A., Azizpour, M., & Daneshzad, E. (2016). Examination of
the effect of Spirulina platensis microalgae on drying kinetics and the color change of kiwifruit
pastille. Journal of Food Measurement and Characterization, 10(3), 634–642.
Raei, A., Yasini Ardakani, S. A., & Daneshi, M. (2017). Microencapsulation of the green pigment of
alfalfa and its applications on heated food. Journal of Food Process Engineering, 40(5), e12529.
Rapozzi, V., Miculan, M., & Xodo, L. E. (2009). Evidence that photoactivated pheophorbide a
causes in human cancer cells a photodynamic effect involving lipid peroxidation. Cancer Biology
& Therapy, 8(14), 1318–1327.
Robey, R. W., Steadman, K., Polgar, O., Morisaki, K., Blayney, M., Mistry, P., et al. (2004).
Pheophorbide a is a specific probe for ABCG2 function and inhibition. Cancer Research, 64(4),
1242–1246.
Roca, M., Chen, K., & Pérez-Gálvez, A. (2016). Chlorophylls. In R. Carle R., Schweiggert R. (Eds.),
Handbook on natural pigments in food and beverages: industrial applications for improving food
color (pp. 125–158). Cambridge, UK:Woodhead Publishing.
Rocha, D. S., & Reed, E. (2014). Pigmentos Naturais em Alimentos e sua Importância para a Saúde.
Revista EVS-Revista de Ciências Ambientais e Saúde, 41(1), 76–85.
Rodriguez-Amaya, D. B. (2019). Natural food pigments and colorants. In J. M. Mérillon & K.
Ramawat (Eds.), Bioactive molecules in food (pp. 867–901). Cham: Springer.
Sawicki, A., Willows, R. D., & Chen, M. (2019). Spectral signatures of five hydroxymethyl chlorophyll a derivatives chemically derived from chlorophyll b or chlorophyll f . Photosynthesis
Research, 1–13.
Scheer, H. (2013). An overview of chlorophylls and bacteriochlorophylls: Biochemistry, biophysics,
functions and applications. In B. Grimm, R. J. Porra, W. Rüdiger, & H. Scheer (Eds.), Chlorophylls and bacteriochlorophylls, biochemistry, biophysics, functions and applications (pp. 1–19).
Dordrecht: Springer.
Scotter, M. J. (2015). Colour additives for foods and beverages. Sawston, Cambridge: Elsevier.
Senge, M., Ryan, A., Letchford, K., MacGowan, S., & Mielke, T. (2014). Chlorophylls, symmetry,
chirality, and photosynthesis. Symmetry, 6(3), 781–843.
Shahid, M., & Mohammad, F. (2013). Recent advancements in natural dye applications: A review.
Journal of Cleaner Production, 53, 310–331.
Sigurdson, G. T., Tang, P., & Giusti, M. M. (2017). Natural colorants: Food colorants from natural
sources. Annual review of food science and technology, 8, 261–280.
Solymosi, K., & Mysliwa-Kurdziel, B. (2016). Chlorophylls and their derivatives used in food
industry and medicine. Mini Reviews in Medicinal Chemistry, 17(13), 1194–1222.