Open AccessStability of Chlorophyll as Natural Colorant: A Review for Suji (Dracaena angustifolia (Medik.) Roxb.) Leaves’ Case
Author(s) -
Dias Indrasti,
Nuri Andarwulan,
Eko Hari Purnomo,
Nur Wulandari
Publication year - 2018
Publication title -
current research in nutrition and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.6.3.04
Subject(s) - chlorophyll , botany , natural food , chlorophyll a , postharvest , biology , horticulture , food science
Suji (Dracaena angustifolia (Medik.) Roxb.) leaves are famous chlorophyll source used as food colorant in Indonesia and other south-east Asian countries. Its chlorophyll has unique characteristics which can degrade through enzymatic and non-enzymatic reactions. This article summarizes traditional application of Suji leaves, the characteristics of Suji leaf chlorophyll, postharvest stability, and several ways to retain its green color. Potential development of Suji leaf extract as food colorant or food ingredients are also discussed.