Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
2019
Authors:
López, Cecilia JiménezCaleja, Cristina
Prieto, M.A.
Soković, Marina
Calhelha, Ricardo C.
Barros, Lillian
Ferreira, Isabel C.F.R.
Document Type:
Article (Published version)
,
© 2018 Elsevier Ltd.
Metadata
Show full item recordAbstract:
An extract from Arbutus unedo fruits, rich in anthocyanins, was studied as a natural colorant with bioactive properties (antioxidant, antimicrobial and cytotoxic). The aqueous stability of the extract was monitored using the anthocyanins’ content as response (determined by HPLC-DAD) in function of time, temperature and pH. Aided by mechanistic/phenomenological models, the conditions that favours the stabilization of the extract were provided, highlighting the suitability of the colorant for pastry/bakery products. As a case study, the extract was incorporated into wafers and the changes on the nutritional profile, free sugars, fatty acids and antioxidant properties were monitored during 6 days of storage. The results provide information for: i) potential application of the rich extract in anthocyanins for producing a natural colorant with bioactive properties; and ii) shelf-life predictions. The extract incorporation did not cause changes in the nutritional components of wafers but added colorant and antioxidant properties.
Keywords:
Arbutus unedo L.; Anthocyanins; Cyanidin-3-O-glucoside; Stability; WafersSource:
Food Chemistry, 2019, 275, 426-438Funding / projects:
- Foundation for Science and Technology (FCT, Portugal) UID/AGR/00690/2013)
- FEDER under Programme PT2020 (UID/AGR/00690/2013)
- European Regional Development Fund (ERDF) through the Regional Operational Program North 2020 (NORTE-01-0145-FEDER-023289 and Norte-01-0247-FEDER-024479)
- FEDER-Interreg Espana-Portugal programme 0377_Iberphenol_6_E
DOI: 10.1016/J.FOODCHEM.2018.09.099
WoS: 000448386000050
Scopus: 2-s2.0-85054012680
URI
https://www.sciencedirect.com/science/article/pii/S0308814618316704?via%3Dihubhttps://radar.ibiss.bg.ac.rs/handle/123456789/3218