Chlorophyll Vegetable Color Stabilization Using Divalent Metal Complexes
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing processes for preserving the green color of chlorophyll-containing vegetable products, such as table olives, result in inconsistent color changes during storage due to the formation of Mg-free chlorophyll derivatives, and the use of copper or zinc complexes is either ineffective or not permitted in certain regions, leading to uncontrolled re-greening and quality issues.
Innovation Solution
A process involving pheophytinisation to replace Mg with H+ in chlorophyll compounds, followed by treatment with divalent metals like Zn, Ca, Fe, or Mn, and maintaining a pH of 5-12 to form stable metallochlorophyll complexes, optimizing the green color without exceeding nutrient reference values.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heat treatment is applied to guarantee long-term preservation, then product safety is improved, but color changes from brilliant green to yellowish hue
Solution Approach 1:
The patent applies preliminary action by performing pheophytinisation treatment before heat treatment. This preliminary conversion of chlorophyll to pheophytin creates a more heat-stable pigment form that resists degradation during subsequent thermal processing, allowing the product to maintain its green color even after pasteurization or sterilization heat treatment.
Solution Approach 2:
The patent utilizes parameter changes by modifying the chemical state of chlorophyll through pH-controlled conversion to pheophytin. By changing the chemical parameters of the pigment through controlled acid treatment followed by neutralization, the patent creates a pigment form with different thermal stability characteristics that preserves color during heat treatment.
2Stability of the object's composition
If copper or zinc complexes are used to stabilize green color, then color stability is improved, but the product may exceed nutrient reference values or face regulatory restrictions
Solution Approach 1:
The patent employs a temporary, biodegradable chemical modification (pheophytinisation) rather than introducing persistent metal complexes. The acid treatment and neutralization process creates a temporary chemical state that stabilizes color without leaving harmful metal residues, effectively using a disposable chemical process rather than persistent additives.
Solution Approach 2:
The patent extracts the metal-dependent color stabilization approach and replaces it with a purely chemical modification of the chlorophyll molecule itself. By removing the need for external metal complexes and instead modifying the pigment's molecular structure through pheophytinisation, the patent eliminates the problem of excessive metal content while maintaining color stability.
3Object-generated harmful factors
If alkaline treatment is applied to eliminate bitter components, then taste is improved, but color changes significantly during preservation
Solution Approach 1:
The patent applies preliminary action by performing the color-stabilizing pheophytinisation treatment before the alkaline treatment. This sequence ensures that the chlorophyll is converted to its more stable pheophytin form prior to exposure to alkali, preventing the alkaline treatment from causing color degradation and allowing the subsequent bitter-component elimination without compromising color.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process achieves a permanent brilliant green color in vegetable products with minimal divalent metal content, stabilizing the color even in products with low chlorophyll content, reducing heat treatment intensity, and avoiding copper use, while maintaining taste and texture.
Implementation Method 1
treatment of the vegetal products with at least one divalent metal compound selected from among Ca, Fe, Mn and Zn or combinations thereof, for the formation of chlorophyll-divalent metal complexes
Implementation Method 2
a pheophytinisation treatment of the vegetal products for the replacement of the Mg by 2H in at least 10% of the chlorophyll compounds
Data Source
AI summary
The present invention relates to a process enabling the optimization of the organoleptic properties, particularly the color, of vegetal products containing chlorophyll pigments, comprising a pheophytinisation treatment of the vegetal products, a treatment with a solution having a pH higher than 5, and a treatment with at least one divalent metal compound.