Colorful Plates: Natural Food Pigments Natural Pigment 5: Chlorophyll, green color

Natural pigments give the vibrant colors of the fruits and vegetables, and also each pigment has its own health benefits. Prof. Dr. Sibel Ozilgen explains with examples the four most common natural pigments and the ways to protect them during processing as a part of 'Foods and Their Specifications' course at the Gastronomy and Culinary Arts Department, Yeditepe University.

Prof. Dr. Sibel Ozilgen explains four most common natural pigments and the ways to protect them during processing as a part of 'Foods and Their Specifications' course at the Gastronomy and Culinary Arts Department, Yeditepe University. Chlorophyll is the main pigments found in green fruits and vegetables such as spinach, kale, celery, green bell pepper, and broccoli. It is highly sensitive to heat, enzymes, and acidity. High acid destroys the color, bases preserve the color but destroys the texture. Reducing heat and/or heating time will minimize the damage.