Research the effect of Cu2+ on keeping the green color of moringa nectar

Abstract

In the Moringa nutritious beverage processing research, receiving pre-nectar is the important stage in maintaining not only nutrition but also sensory qualities. In this research, we study several uses of copper ions, from blanching to dipping, combined with changing pH to maintain the specific colour of Chrolophyll for moringa nectar products. The research shows that blanching moringa leaves in water with NaOH 0.056% in 2 minutes at 100^oC, then dipping in Cu²⁺ 27ppm solution gives a bright green stable colour product during heating and storage.