[HTML][HTML] Stability of chlorophyll as natural colorant: A review for suji (Dracaena Angustifolia Roxb.) leaves' case
D Indrasti, N Andarwulan… - … in Nutrition and …, 2018 - foodandnutritionjournal.org
Current Research in Nutrition and Food Science Journal, 2018•foodandnutritionjournal.org
Suji (Dracaena angustifolia (Medik.) Roxb.) leaves are famous chlorophyll source used as
food colorant in Indonesia and other south-east Asian countries. Its chlorophyll has unique
characteristics which can degrade through enzymatic and non-enzymatic reactions. This
article summarizes traditional application of Suji leaves, the characteristics of Suji leaf
chlorophyll, postharvest stability, and several ways to retain its green color. Potential
development of Suji leaf extract as food colorant or food ingredients are also discussed.
food colorant in Indonesia and other south-east Asian countries. Its chlorophyll has unique
characteristics which can degrade through enzymatic and non-enzymatic reactions. This
article summarizes traditional application of Suji leaves, the characteristics of Suji leaf
chlorophyll, postharvest stability, and several ways to retain its green color. Potential
development of Suji leaf extract as food colorant or food ingredients are also discussed.
Abstract
Suji (Dracaena angustifolia (Medik.) Roxb.) leaves are famous chlorophyll source used as food colorant in Indonesia and other south-east Asian countries. Its chlorophyll has unique characteristics which can degrade through enzymatic and non-enzymatic reactions. This article summarizes traditional application of Suji leaves, the characteristics of Suji leaf chlorophyll, postharvest stability, and several ways to retain its green color. Potential development of Suji leaf extract as food colorant or food ingredients are also discussed.
foodandnutritionjournal.org
以上显示的是最相近的搜索结果。 查看全部搜索结果