Food Science and Technology Vol. 11(3), pp. 161 - 167
DOI: 10.13189/fst.2023.110304
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Effect of Zn–chlorophyll Complexes Formation on the Color Stability of Pandan (Pandanus amaryllifolius) Leaf Extract

Nida Nur Fathurrohmah ^1,2, Siti Tamaroh Cahyono Murti ², Chatarina Lilis Suryani ^2,*
1 Integrated Research and Testing Laboratory, Universitas Gadjah Mada, Indonesia
² Department of Agricultural Product Technology, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta, Indonesia

ABSTRACT

Color additives are extensively applied in the food and beverage industries to improve the appearance and acceptability of food products. However, some of them potentially risk human health, especially, artificially derived artificial colorants. In addition, natural dyes are considered a safer material. This study aimed to produce stable Zn-chlorophyll complexes from the pandan (Pandanus amaryllifolius) leaves. Pandan extract was made by selecting mature pandan leaves, cutting and crushing them, extracting them in the distillate water medium, and filtering the extract. The metallochlorophyll complex was formed by the stages of the pheophytinization process by adding ZnCl₂ (0, 200, 300, 400, and 500 mg/L Zn²⁺), stirring, neutralizing, and autoclaving it. Color stability was analyzed using a UV-vis spectrophotometer and colorimeter, while the changes in chlorophyll structure were observed with an FTIR. The results showed that the higher concentration of Zn²⁺ ions added in the samples, the increased stability of the green color and the absorption ability of the extracted Zn-chlorophyll observed. However, with more than 300 mg/L addition in the extract, the color stability of treated samples was similar. The results of IR spectra revealed that a complex bond was formed between Zn-chlorophyll, indicating the presence of an absorption peak at a wavelength of 1232 cm^-1. The Zn-chlorophyll prepared with 300 mg/L Zn²⁺ ion exhibited the highest color stability and can be recommended for food applications.

KEYWORDS
Pandan Leaves, Chlorophyll Extraction, Zn-Chlorophyll Product, Natural Colorant

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Nida Nur Fathurrohmah , Siti Tamaroh Cahyono Murti , Chatarina Lilis Suryani , "Effect of Zn–chlorophyll Complexes Formation on the Color Stability of Pandan (Pandanus amaryllifolius) Leaf Extract," Food Science and Technology, Vol. 11, No. 3, pp. 161 - 167, 2023. DOI: 10.13189/fst.2023.110304.

(b). APA Format:
Nida Nur Fathurrohmah , Siti Tamaroh Cahyono Murti , Chatarina Lilis Suryani (2023). Effect of Zn–chlorophyll Complexes Formation on the Color Stability of Pandan (Pandanus amaryllifolius) Leaf Extract. Food Science and Technology, 11(3), 161 - 167. DOI: 10.13189/fst.2023.110304.