Carotenoids and chlorophylls are lipophilic pigments found ubiquitously in the plant kingdom. Both are important to the color of foods, but are susceptible to physical and chemical changes during thermal processing. The heat treatment of chlorophyll-containing foods results in color alteration, due to the conversion of chlorophylls (bright green color) to pheophytins and pyropheophytins (olive-brown color).  Pyrochlorophylls (bright green color) were also recently identified in our laboratory to form during roasting treatments where heat is applied under low moisture conditions.  Carotenoids are less susceptible to heat induced color changes, but are subject to isomerization under thermal processing conditions and oxidation during storage, which can affect the bioavailability and absorption of these compounds.  Here we will examine the effects of different processing methods on the physical chemistry of chlorophylls and carotenoids. We will focus on how the food matrix and formulation can either promote or inhibit the degradation, oxidation, and isomerization of these pigments.  Research investigating the relationship between carotenoid isomerization, oxidation, and bioavailability will also be emphasized.

Influence of food processing and formulation on carotenoids and chlorophylls

248th National Meeting (2014)

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