Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis
2021
Аутори:
Sampaio, ShirleyLonchamp, Julien
Dias, Maria Inês
Liddle, Catriona
Petropoulos, Spyridon
Glamočlija, Jasmina
Alexopoulos, Alexios
Santos-Buelga, Celestino
Ferreira, Isabel
Barros, Lillian
Тип документа:
Конференцијски прилог (Објављена верзија)
,
© 2021 by the Instituto Politécnico de Bragança, Centro de Investigacao de Montanha
Метаподаци
Приказ свих података о документуАпстракт:
Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one
marble-fleshed genotype) 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.
Кључне речи:
Potato; Food colourants; Anthocyanin content; Antioxidant; Antibacteria activities; Antifungal activitiesФинансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200007 (Универзитет у Београду, Институт за биолошка истраживања 'Синиша Станковић') (RS-MESTD-inst-2020-200007)
У:
- Barros L, Castañeda BM, Shiraishi CSH, editors. 1st Natural products application: Health, Cosmetic and Food: book of abstracts; 2021 Feb 4-5; Online. Bragança, Portugal: Instituto Politécnico de Bragança (IPB); 2021. p. 239.