Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.
2021
Authors:
Sampaio, Shirley L.Lonchamp, Julien
Dias, Maria Inês
Liddle, Catriona
Petropoulos, Spyridon A.
Glamočlija, Jasmina
Alexopoulos, Alexios
Santos-Buelga, Celestino
Ferreira, Isabel C F R
Barros, Lillian
Document Type:
Article (Published version)
,
© 2020 Elsevier Ltd
Metadata
Show full item recordAbstract:
Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.
Keywords:
Anthocyanins; Bioactivities; Coloured potatoes; Natural colourants; Sensory analysis; Solanum tuberosum LSource:
Food Chemistry, 2021, 342, 128526-Funding / projects:
- CAPES Foundation (Ministry of Education, Brazil)
- Foundation for Science and Technology (FCT, Portugal)
- FEDER-Interreg España-Portugal
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200007 (University of Belgrade, Institute for Biological Research 'Siniša Stanković') (RS-MESTD-inst-2020-200007)
DOI: 10.1016/j.foodchem.2020.128526
ISSN: 0308-8146
PubMed: 33223300
WoS: 000617937100001
Scopus: 2-s2.0-85096566694
URI
https://linkinghub.elsevier.com/retrieve/pii/S0308814620323888https://radar.ibiss.bg.ac.rs/handle/123456789/4041