Metallo-chlorophyll derivatives as food colorant: Intact chloroplasts from spinach leaf recovered by enzyme-assisted extraction

This study presents tailored enzyme-assisted extraction (EAE) to recover intact chloroplasts from spinach, using a synergistic combination of metal ions, in comparison to traditional chlorophyll (Chl) solvent extraction. The content of pigment in intact chloroplasts recovered by EAE is affected by time and metal dose; the highest concentration is achieved using 165 ppm of metals for 2 h. With regard to solvent extraction, the amount of intact chloroplasts is remarkably lower and affected only by process time. Colorimetric analysis confirms a good correlation between the concentration of metal ions and greenness. Applied to meringues, the Chl-based extract (<3% w/w) enhances color without affecting flavor, fragrance, and mouthfeel.