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Review Article

Natural chlorophyll: a review of analysis methods, health benefits, and stabilization strategies

Zhaotian Yanga College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China;b National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China;c Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China;d Sanya Institute of China Agricultural University, Sanya, PR ChinaView further author information
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Fangwei Lia College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China;b National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China;c Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China;e College of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information
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Suxia Shena College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China;b National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China;c Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR ChinaView further author information
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Xiao Wanga College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China;b National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China;c Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR ChinaView further author information
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Ajibola Nihmot Ibrahima College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China;b National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China;c Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR ChinaView further author information
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Hongli Zhenga College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China;b National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China;c Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR ChinaView further author information
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Jinghao Zhanga College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China;b National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China;c Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR ChinaView further author information
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Xingyu Jia College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China;b National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China;c Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR ChinaView further author information
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Xiaojun Liaoa College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China;b National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China;c Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR ChinaView further author information
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Yan Zhanga College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China;b National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China;c Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China;d Sanya Institute of China Agricultural University, Sanya, PR ChinaCorrespondence[email protected]
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Published online: 25 May 2024
 
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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.

Graphical Abstract

Author contributions

Zhaotian Yang: Conceptualization, Formal analysis, Investigation, Writing - original draft. Fangwei Li: Software, Visualization, Writing review & editing. Suxia Shen: Writing - review & editing. Xiao Wang: Writing - review & editing. Ajibola Nihmot Ibrahim: Writing - review & editing. Hongli Zheng: Visualization. Jinghao Zhang: Visualization & editing. Xingyu Ji: Writing - review & editing. Xiaojun Liao: Supervision, Writing - review & editing. Yan Zhang: Funding acquisition, Project administration, Supervision, Validation, Writing - review & editing.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the Natural Science Foundation of Hainan Province (No. 323CXTD381), the National Natural Science Foundation of China (No. 32072233) and Xinjiang Tunhe: 2021–2022 Changji Hui Autonomous Prefecture Bechbaliq Innovation Team Project (No. 2021CT09).

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