Natural chlorophyll: a review of analysis methods, health benefits, and stabilization strategies
Zhaotian Yang, Fangwei Li, Suxia Shen, Xiao Wang, Ajibola Nihmot Ibrahim, Hongli Zheng, Jinghao Zhang, Xingyu Ji, Xiaojun Liao, Yan Zhang
Abstract
Chlorophyll (Chl) is a natural pigment, widely distributed ranging from photosynthetic prokaryotes to higher plants, with an annual yield of up to 1.2 billion tons worldwide. Five types of Chls are observed in nature, that can be distinguished and identified using spectroscopy and mass spectrometry. Chl is also used in the food industry owing to its bioactivities, including obesity prevention, inflammation reduction, viral infection inhibition, anticancer effects, anti-oxidation, and immunostimulatory properties. It has great potential of being applied as a colorant and dietary supplement in the food industry. However, Chl is unstable under various enzymatic, acidic, heat, and light conditions, which limit its application. Although some strategies, such as aggregation with other food components, microencapsulation, and metal cation replacement, have been proposed to overcome these limitations, they are still not enough to facilitate its widespread application. Therefore, stabilization strategies and bioactivities of Chl need to be expected to expand its application in various fields, thereby aiding in the sustainable development of mankind.