摘要：Encapsulation of spinach zinc-chlorophyll (Zn-chlorophyll) derivatives in whey protein matrix by
emulsion/cold-set gelation seems to be a promising alternative method for handling stabilized green natural
colorant. The main important parameter was the pH of the emulsion system that caused precipitation of the
whey protein. The shape of the beads containing 1 and 5% Zn-chlorophyll derivatives were spherical, while
beads containing 10% Zn-chlorophyll derivatives production resulted in precipitation of whey protein due
to isoelectric point (pI= 4.9). Encapsulation efficiency was determined for different loads of active material,
whereas, the highest value was obtained for 1% Zn-chlorophyll derivatives containing beads. Beads with 5%
Zn-chlorophyll derivatives showed the best stability for color values (L*=31.25 ± 0.06, a*= -2.91 ± 0.11,
and b*= 25.85 ± 0.08), and a 74% protection of the total chlorophyll content was maintained at the end of
3 months of storage at 4 °C.
关键词：zinc chlorophyll derivatives; whey protein; emulsion;cold;set gelation; and bead
