Alice Coutinho GOULARTE, Cristiane CAPELLO, Germán Ayala VALENCIA. Recovery of Chlorophylls from Cucumber (Cucumis sativus L.) Peel Using a Synthetic Layered Silicate; Recent Advances in Food Science; 2020; 3(2): 323-331

  • Version
  • Download 5
  • File Size 1.05 MB
  • File Count 1
  • Create Date 30th June 2020
  • Last Updated 30th June 2020

Alice Coutinho GOULARTE, Cristiane CAPELLO, Germán Ayala VALENCIA. Recovery of Chlorophylls from Cucumber (Cucumis sativus L.) Peel Using a Synthetic Layered Silicate; Recent Advances in Food Science; 2020; 3(2): 323-331

Cucumber peel has high amounts of chlorophylls (Chl), a natural pigment. However, the valorization of this agri-food waste has been little explored. The present work aims to develop and characterize biohybrids (BH) based on Chl from cucumber peel and laponite® (Lap). Chl from acidified juice (pH = 1) were completely recovered using Lap at 20°C. After Chl adsorption, the BH had a yellow color and amorphous structure. X-ray diffractograms suggest that Chl were adsorbed between the Lap layers. Yellow color in the BH suggests the pheophytinization of Clh in acid pH. The BH color changed according to temperature/time and it could be used as a food colorant or to manufacture intelligent materials. The current research reports new information about the valorization and application of Chl from cucumber peel for the food sector.