The preservation and storage of leaf protein preparations

Moist leaf protein is most readily preserved for a few months by adding 1 % acetic acid. When dried leaf protein is stored, there is oxidation of the lipid fraction which decreases the carotenoid and tocopherol contents, and affects the nutritional value and palatability of the protein. Oxidation is especially rapid when products are stored in the light because of the catalytic effect of chlorophyll. The preparations contain 0.8 to 1.7 mg/g of β‐carotene that oxidises fast giving some protection to other lipids. Using carotene oxidation as an index, satisfactory storage is best achieved by processing extracts rapidly to avoid the destruction of natural antioxidants and the formation of lipoperoxides in the juice; dried products will then keep well at room temperature, packed tightly in bags impermeable to light and oxygen.