Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.
2021
Autori:
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
Tip dokumenta:
Članak u časopisu (Objavljena verzija)
,
© 2020 Elsevier Ltd
Metapodaci
Prikaz svih podataka o dokumentuApstrakt:
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.
Ključne reči:
Anthocyanins; Bioactivities; Coloured potatoes; Natural colourants; Sensory analysis; Solanum tuberosum LIzvor:
Food Chemistry, 2021, 342, 128526-Finansiranje / projekti:
- CAPES Foundation (Ministry of Education, Brazil)
- Foundation for Science and Technology (FCT, Portugal)
- FEDER-Interreg España-Portugal
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200007 (Univerzitet u Beogradu, Institut za biološka istraživanja '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