TY  - JOUR
AU  - Sampaio, Shirley L.
AU  - Lonchamp, Julien
AU  - Dias, Maria Inês
AU  - Liddle, Catriona
AU  - Petropoulos, Spyridon A.
AU  - Glamočlija, Jasmina
AU  - Alexopoulos, Alexios
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C F R
AU  - Barros, Lillian
PY  - 2021
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0308814620323888
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4041
AB  - 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.
PB  - Elsevier BV
T2  - Food Chemistry
T1  - Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.
VL  - 342
DO  - 10.1016/j.foodchem.2020.128526
SP  - 128526
ER  - 

@article{
author = "Sampaio, Shirley L. and Lonchamp, Julien and Dias, Maria Inês and Liddle, Catriona and Petropoulos, Spyridon A. and Glamočlija, Jasmina and Alexopoulos, Alexios and Santos-Buelga, Celestino and Ferreira, Isabel C F R and Barros, Lillian",
year = "2021",
abstract = "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.",
publisher = "Elsevier BV",
journal = "Food Chemistry",
title = "Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.",
volume = "342",
doi = "10.1016/j.foodchem.2020.128526",
pages = "128526"
}

Sampaio, S. L., Lonchamp, J., Dias, M. I., Liddle, C., Petropoulos, S. A., Glamočlija, J., Alexopoulos, A., Santos-Buelga, C., Ferreira, I. C. F. R.,& Barros, L.. (2021). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.. in Food Chemistry
Elsevier BV., 342, 128526.
https://doi.org/10.1016/j.foodchem.2020.128526

Sampaio SL, Lonchamp J, Dias MI, Liddle C, Petropoulos SA, Glamočlija J, Alexopoulos A, Santos-Buelga C, Ferreira ICFR, Barros L. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.. in Food Chemistry. 2021;342:128526.
doi:10.1016/j.foodchem.2020.128526 .

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, "Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis." in Food Chemistry, 342 (2021):128526,
https://doi.org/10.1016/j.foodchem.2020.128526 . .

TY  - CONF
AU  - Sampaio, Shirley
AU  - Lonchamp, Julien
AU  - Dias, Maria Inês
AU  - Liddle, Catriona
AU  - Petropoulos, Spyridon
AU  - Glamočlija, Jasmina
AU  - Alexopoulos, Alexios
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4308
UR  - http://hdl.handle.net/10198/22068
AB  - 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.
PB  - Instituto Politécnico de Bragança, Centro de Investigacao de Montanha
C3  - Book of abstracts, 1st Natural products application: health, cosmetic and food
T1  - Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis
SP  - 239
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4308
ER  - 

@conference{
author = "Sampaio, Shirley and Lonchamp, Julien and Dias, Maria Inês and Liddle, Catriona and Petropoulos, Spyridon and Glamočlija, Jasmina and Alexopoulos, Alexios and Santos-Buelga, Celestino and Ferreira, Isabel and Barros, Lillian",
year = "2021",
abstract = "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.",
publisher = "Instituto Politécnico de Bragança, Centro de Investigacao de Montanha",
journal = "Book of abstracts, 1st Natural products application: health, cosmetic and food",
title = "Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis",
pages = "239",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4308"
}

Sampaio, S., Lonchamp, J., Dias, M. I., Liddle, C., Petropoulos, S., Glamočlija, J., Alexopoulos, A., Santos-Buelga, C., Ferreira, I.,& Barros, L.. (2021). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis. in Book of abstracts, 1st Natural products application: health, cosmetic and food
Instituto Politécnico de Bragança, Centro de Investigacao de Montanha., 239.
https://hdl.handle.net/21.15107/rcub_ibiss_4308

Sampaio S, Lonchamp J, Dias MI, Liddle C, Petropoulos S, Glamočlija J, Alexopoulos A, Santos-Buelga C, Ferreira I, Barros L. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis. in Book of abstracts, 1st Natural products application: health, cosmetic and food. 2021;:239.
https://hdl.handle.net/21.15107/rcub_ibiss_4308 .

Sampaio, Shirley, Lonchamp, Julien, Dias, Maria Inês, Liddle, Catriona, Petropoulos, Spyridon, Glamočlija, Jasmina, Alexopoulos, Alexios, Santos-Buelga, Celestino, Ferreira, Isabel, Barros, Lillian, "Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis" in Book of abstracts, 1st Natural products application: health, cosmetic and food (2021):239,
https://hdl.handle.net/21.15107/rcub_ibiss_4308 .