TY  - JOUR
AU  - Carocho, Márcio
AU  - Barros, Lillian
AU  - Morales, Patricia
AU  - Petropoulos, Spyridon A.
AU  - Soković, Marina
PY  - 2022
UR  - https://www.frontiersin.org/articles/10.3389/fnut.2022.1077985/full
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5339
PB  - Lausanne: Frontiers Media S.A.
T2  - Frontiers in Nutrition
T1  - Editorial: The chemistry of food in the advent of sustainable diets
VL  - 9
DO  - 10.3389/fnut.2022.1077985
SP  - 1077985
ER  - 

@article{
author = "Carocho, Márcio and Barros, Lillian and Morales, Patricia and Petropoulos, Spyridon A. and Soković, Marina",
year = "2022",
publisher = "Lausanne: Frontiers Media S.A.",
journal = "Frontiers in Nutrition",
title = "Editorial: The chemistry of food in the advent of sustainable diets",
volume = "9",
doi = "10.3389/fnut.2022.1077985",
pages = "1077985"
}

Carocho, M., Barros, L., Morales, P., Petropoulos, S. A.,& Soković, M.. (2022). Editorial: The chemistry of food in the advent of sustainable diets. in Frontiers in Nutrition
Lausanne: Frontiers Media S.A.., 9, 1077985.
https://doi.org/10.3389/fnut.2022.1077985

Carocho M, Barros L, Morales P, Petropoulos SA, Soković M. Editorial: The chemistry of food in the advent of sustainable diets. in Frontiers in Nutrition. 2022;9:1077985.
doi:10.3389/fnut.2022.1077985 .

Carocho, Márcio, Barros, Lillian, Morales, Patricia, Petropoulos, Spyridon A., Soković, Marina, "Editorial: The chemistry of food in the advent of sustainable diets" in Frontiers in Nutrition, 9 (2022):1077985,
https://doi.org/10.3389/fnut.2022.1077985 . .

TY  - JOUR
AU  - Moreira, Bruna
AU  - Pereira, Eliana
AU  - Finimundy, Tiane C.
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Carocho, Márcio
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2022
UR  - http://xlink.rsc.org/?DOI=D2FO00657J
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5120
AB  - Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach.
PB  - Cambridge: Royal Society of Chemistry
T2  - Food & Function
T1  - Pineapple by-products as a source of bioactive compounds with potential for industrial food application.
IS  - 19
VL  - 13
DO  - 10.1039/d2fo00657j
SP  - 9959
EP  - 9972
ER  - 

@article{
author = "Moreira, Bruna and Pereira, Eliana and Finimundy, Tiane C. and Pinela, José and Calhelha, Ricardo C. and Carocho, Márcio and Stojković, Dejan and Soković, Marina and Ferreira, Isabel C. F. R. and Caleja, Cristina and Barros, Lillian",
year = "2022",
abstract = "Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach.",
publisher = "Cambridge: Royal Society of Chemistry",
journal = "Food & Function",
title = "Pineapple by-products as a source of bioactive compounds with potential for industrial food application.",
number = "19",
volume = "13",
doi = "10.1039/d2fo00657j",
pages = "9959-9972"
}

Moreira, B., Pereira, E., Finimundy, T. C., Pinela, J., Calhelha, R. C., Carocho, M., Stojković, D., Soković, M., Ferreira, I. C. F. R., Caleja, C.,& Barros, L.. (2022). Pineapple by-products as a source of bioactive compounds with potential for industrial food application.. in Food & Function
Cambridge: Royal Society of Chemistry., 13(19), 9959-9972.
https://doi.org/10.1039/d2fo00657j

Moreira B, Pereira E, Finimundy TC, Pinela J, Calhelha RC, Carocho M, Stojković D, Soković M, Ferreira ICFR, Caleja C, Barros L. Pineapple by-products as a source of bioactive compounds with potential for industrial food application.. in Food & Function. 2022;13(19):9959-9972.
doi:10.1039/d2fo00657j .

Moreira, Bruna, Pereira, Eliana, Finimundy, Tiane C., Pinela, José, Calhelha, Ricardo C., Carocho, Márcio, Stojković, Dejan, Soković, Marina, Ferreira, Isabel C. F. R., Caleja, Cristina, Barros, Lillian, "Pineapple by-products as a source of bioactive compounds with potential for industrial food application." in Food & Function, 13, no. 19 (2022):9959-9972,
https://doi.org/10.1039/d2fo00657j . .

TY  - JOUR
AU  - Ueda, Jonata M.
AU  - Pedrosa, Mariana C.
AU  - Fernandes, Filipa A.
AU  - Rodrigues, Paula
AU  - Melgar, Bruno
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Heleno, Sandrina A.
AU  - Carocho, Márcio
AU  - Ineu, Rafael P.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2304-8158/10/3/676
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4211
AB  - In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.
PB  - MDPI AG
T2  - Foods
T1  - Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts
IS  - 3
VL  - 10
DO  - 10.3390/foods10030676
SP  - 676
ER  - 

@article{
author = "Ueda, Jonata M. and Pedrosa, Mariana C. and Fernandes, Filipa A. and Rodrigues, Paula and Melgar, Bruno and Dias, Maria Inês and Pinela, José and Calhelha, Ricardo C. and Ivanov, Marija and Soković, Marina and Heleno, Sandrina A. and Carocho, Márcio and Ineu, Rafael P. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.",
publisher = "MDPI AG",
journal = "Foods",
title = "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts",
number = "3",
volume = "10",
doi = "10.3390/foods10030676",
pages = "676"
}

Ueda, J. M., Pedrosa, M. C., Fernandes, F. A., Rodrigues, P., Melgar, B., Dias, M. I., Pinela, J., Calhelha, R. C., Ivanov, M., Soković, M., Heleno, S. A., Carocho, M., Ineu, R. P., Ferreira, I. C. F. R.,& Barros, L.. (2021). Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. in Foods
MDPI AG., 10(3), 676.
https://doi.org/10.3390/foods10030676

Ueda JM, Pedrosa MC, Fernandes FA, Rodrigues P, Melgar B, Dias MI, Pinela J, Calhelha RC, Ivanov M, Soković M, Heleno SA, Carocho M, Ineu RP, Ferreira ICFR, Barros L. Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. in Foods. 2021;10(3):676.
doi:10.3390/foods10030676 .

Ueda, Jonata M., Pedrosa, Mariana C., Fernandes, Filipa A., Rodrigues, Paula, Melgar, Bruno, Dias, Maria Inês, Pinela, José, Calhelha, Ricardo C., Ivanov, Marija, Soković, Marina, Heleno, Sandrina A., Carocho, Márcio, Ineu, Rafael P., Ferreira, Isabel C. F. R., Barros, Lillian, "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts" in Foods, 10, no. 3 (2021):676,
https://doi.org/10.3390/foods10030676 . .

TY  - JOUR
AU  - Pedrosa, Mariana C.
AU  - Ueda, Jonata M.
AU  - Melgar, Bruno
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Heleno, Sandrina
AU  - Silva, Aline Bruna da
AU  - Carocho, Márcio
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2304-8158/10/1/165
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4177
AB  - Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.
PB  - MDPI AG
T2  - Foods
T1  - Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts
IS  - 1
VL  - 10
DO  - 10.3390/foods10010165
SP  - 165
ER  - 

@article{
author = "Pedrosa, Mariana C. and Ueda, Jonata M. and Melgar, Bruno and Dias, Maria Inês and Pinela, José and Calhelha, Ricardo C. and Ivanov, Marija and Soković, Marina and Heleno, Sandrina and Silva, Aline Bruna da and Carocho, Márcio and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.",
publisher = "MDPI AG",
journal = "Foods",
title = "Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts",
number = "1",
volume = "10",
doi = "10.3390/foods10010165",
pages = "165"
}

Pedrosa, M. C., Ueda, J. M., Melgar, B., Dias, M. I., Pinela, J., Calhelha, R. C., Ivanov, M., Soković, M., Heleno, S., Silva, A. B. d., Carocho, M., Ferreira, I. C. F. R.,& Barros, L.. (2021). Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. in Foods
MDPI AG., 10(1), 165.
https://doi.org/10.3390/foods10010165

Pedrosa MC, Ueda JM, Melgar B, Dias MI, Pinela J, Calhelha RC, Ivanov M, Soković M, Heleno S, Silva ABD, Carocho M, Ferreira ICFR, Barros L. Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. in Foods. 2021;10(1):165.
doi:10.3390/foods10010165 .

Pedrosa, Mariana C., Ueda, Jonata M., Melgar, Bruno, Dias, Maria Inês, Pinela, José, Calhelha, Ricardo C., Ivanov, Marija, Soković, Marina, Heleno, Sandrina, Silva, Aline Bruna da, Carocho, Márcio, Ferreira, Isabel C. F. R., Barros, Lillian, "Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts" in Foods, 10, no. 1 (2021):165,
https://doi.org/10.3390/foods10010165 . .

TY  - JOUR
AU  - Cardoso, Rossana V. C.
AU  - Carocho, Márcio
AU  - Fernandes, Ângela
AU  - Pinela, José
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Zied, Diego Cunha
AU  - Cobos, Juan Diego Valenzuela
AU  - González-Paramás, Ana M.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2071-1050/13/9/5019
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4241
AB  - Supplementation of the substrate of mushrooms with calcium silicate and other minerals is usually used as a preventive measure against pests and other contaminants during the production of oyster mushrooms. Little is known of the effects of this supplementation on the quality of the mushrooms produced. In the work described herein, the supplementation of oyster mushrooms was performed with 5 supplementation levels (0%, 0.5%, 1%, 2% and 4%) on mushrooms from two different locations in Brazil, the two flushes of mushrooms produced were analysed in terms of phenolic compounds, organic acids, and the antioxidant, antibacterial and antifungal activities, and finally the data was subjected to a linear discriminant analysis to understand the discrimination of the supplementation percentages. Overall, intermediate supplementation until 1% seemed to have a positive effect on the mushrooms from Mogi-das-Cruzes region, while high supplementation favoured the mushrooms from the region of Presidente Prudente. Supplementation showed positive effects on the mushrooms by increasing the production of some secondary metabolites while not showing any negative cytotoxic effects.
PB  - MDPI AG
T2  - Sustainability
T1  - Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate
IS  - 9
VL  - 13
DO  - 10.3390/su13095019
SP  - 5019
ER  - 

@article{
author = "Cardoso, Rossana V. C. and Carocho, Márcio and Fernandes, Ângela and Pinela, José and Stojković, Dejan and Soković, Marina and Zied, Diego Cunha and Cobos, Juan Diego Valenzuela and González-Paramás, Ana M. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Supplementation of the substrate of mushrooms with calcium silicate and other minerals is usually used as a preventive measure against pests and other contaminants during the production of oyster mushrooms. Little is known of the effects of this supplementation on the quality of the mushrooms produced. In the work described herein, the supplementation of oyster mushrooms was performed with 5 supplementation levels (0%, 0.5%, 1%, 2% and 4%) on mushrooms from two different locations in Brazil, the two flushes of mushrooms produced were analysed in terms of phenolic compounds, organic acids, and the antioxidant, antibacterial and antifungal activities, and finally the data was subjected to a linear discriminant analysis to understand the discrimination of the supplementation percentages. Overall, intermediate supplementation until 1% seemed to have a positive effect on the mushrooms from Mogi-das-Cruzes region, while high supplementation favoured the mushrooms from the region of Presidente Prudente. Supplementation showed positive effects on the mushrooms by increasing the production of some secondary metabolites while not showing any negative cytotoxic effects.",
publisher = "MDPI AG",
journal = "Sustainability",
title = "Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate",
number = "9",
volume = "13",
doi = "10.3390/su13095019",
pages = "5019"
}

Cardoso, R. V. C., Carocho, M., Fernandes, Â., Pinela, J., Stojković, D., Soković, M., Zied, D. C., Cobos, J. D. V., González-Paramás, A. M., Ferreira, I. C. F. R.,& Barros, L.. (2021). Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate. in Sustainability
MDPI AG., 13(9), 5019.
https://doi.org/10.3390/su13095019

Cardoso RVC, Carocho M, Fernandes Â, Pinela J, Stojković D, Soković M, Zied DC, Cobos JDV, González-Paramás AM, Ferreira ICFR, Barros L. Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate. in Sustainability. 2021;13(9):5019.
doi:10.3390/su13095019 .

Cardoso, Rossana V. C., Carocho, Márcio, Fernandes, Ângela, Pinela, José, Stojković, Dejan, Soković, Marina, Zied, Diego Cunha, Cobos, Juan Diego Valenzuela, González-Paramás, Ana M., Ferreira, Isabel C. F. R., Barros, Lillian, "Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate" in Sustainability, 13, no. 9 (2021):5019,
https://doi.org/10.3390/su13095019 . .

TY  - JOUR
AU  - Pires Jr, Eleomar de O
AU  - Pereira, Eliana
AU  - Carocho, Márcio
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Garcia, Carolina C.
AU  - Ferreira, Isabel C. F. R.
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4382
AB  - Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human
diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry.
In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by
an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of
both flower varieties were also determined by high-performance liquid chromatography coupled
to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated
that both varieties presented significant amounts of phenolic compounds, having identified nine
non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive
properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas”
filling. Its performance as a colouring ingredient was compared with the control formulations (white
filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not
cause changes in the chemical and nutritional composition of the product; and although the colour
conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect),
the higher antioxidant activity could meet the expectations of the current high-demand consumer.
PB  - Basel: MDPI
T2  - International Journal of Environmental Research and Public Health
T1  - Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product
IS  - 17
VL  - 18
DO  - 10.3390/ijerph18179062
SP  - 9062
ER  - 

@article{
author = "Pires Jr, Eleomar de O and Pereira, Eliana and Carocho, Márcio and Pereira, Carla and Dias, Maria Inês and Calhelha, Ricardo and Ćirić, Ana and Soković, Marina and Garcia, Carolina C. and Ferreira, Isabel C. F. R. and Caleja, Cristina and Barros, Lillian",
year = "2021",
abstract = "Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human
diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry.
In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by
an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of
both flower varieties were also determined by high-performance liquid chromatography coupled
to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated
that both varieties presented significant amounts of phenolic compounds, having identified nine
non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive
properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas”
filling. Its performance as a colouring ingredient was compared with the control formulations (white
filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not
cause changes in the chemical and nutritional composition of the product; and although the colour
conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect),
the higher antioxidant activity could meet the expectations of the current high-demand consumer.",
publisher = "Basel: MDPI",
journal = "International Journal of Environmental Research and Public Health",
title = "Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product",
number = "17",
volume = "18",
doi = "10.3390/ijerph18179062",
pages = "9062"
}

Pires Jr, E. d. O., Pereira, E., Carocho, M., Pereira, C., Dias, M. I., Calhelha, R., Ćirić, A., Soković, M., Garcia, C. C., Ferreira, I. C. F. R., Caleja, C.,& Barros, L.. (2021). Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. in International Journal of Environmental Research and Public Health
Basel: MDPI., 18(17), 9062.
https://doi.org/10.3390/ijerph18179062

Pires Jr EDO, Pereira E, Carocho M, Pereira C, Dias MI, Calhelha R, Ćirić A, Soković M, Garcia CC, Ferreira ICFR, Caleja C, Barros L. Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. in International Journal of Environmental Research and Public Health. 2021;18(17):9062.
doi:10.3390/ijerph18179062 .

Pires Jr, Eleomar de O, Pereira, Eliana, Carocho, Márcio, Pereira, Carla, Dias, Maria Inês, Calhelha, Ricardo, Ćirić, Ana, Soković, Marina, Garcia, Carolina C., Ferreira, Isabel C. F. R., Caleja, Cristina, Barros, Lillian, "Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product" in International Journal of Environmental Research and Public Health, 18, no. 17 (2021):9062,
https://doi.org/10.3390/ijerph18179062 . .