TY  - JOUR
AU  - Vega, Erika N.
AU  - Molina, Adriana K.
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Heleno, Sandrina A.
AU  - Rodrigues, Paula
AU  - Fernandes, Isabel P.
AU  - Barreiro, Maria Filomena
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Carocho, Marcio
AU  - Barreira, João C. M.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4345
AB  - Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.
PB  - Basel: MDPI
T2  - Plants
T1  - Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative
IS  - 6
VL  - 10
DO  - 10.3390/plants10061181
SP  - 1181
ER  - 

@article{
author = "Vega, Erika N. and Molina, Adriana K. and Pereira, Carla and Dias, Maria Inês and Heleno, Sandrina A. and Rodrigues, Paula and Fernandes, Isabel P. and Barreiro, Maria Filomena and Stojković, Dejan and Soković, Marina and Carocho, Marcio and Barreira, João C. M. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.",
publisher = "Basel: MDPI",
journal = "Plants",
title = "Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative",
number = "6",
volume = "10",
doi = "10.3390/plants10061181",
pages = "1181"
}

Vega, E. N., Molina, A. K., Pereira, C., Dias, M. I., Heleno, S. A., Rodrigues, P., Fernandes, I. P., Barreiro, M. F., Stojković, D., Soković, M., Carocho, M., Barreira, J. C. M., Ferreira, I. C. F. R.,& Barros, L.. (2021). Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative. in Plants
Basel: MDPI., 10(6), 1181.
https://doi.org/10.3390/plants10061181

Vega EN, Molina AK, Pereira C, Dias MI, Heleno SA, Rodrigues P, Fernandes IP, Barreiro MF, Stojković D, Soković M, Carocho M, Barreira JCM, Ferreira ICFR, Barros L. Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative. in Plants. 2021;10(6):1181.
doi:10.3390/plants10061181 .

Vega, Erika N., Molina, Adriana K., Pereira, Carla, Dias, Maria Inês, Heleno, Sandrina A., Rodrigues, Paula, Fernandes, Isabel P., Barreiro, Maria Filomena, Stojković, Dejan, Soković, Marina, Carocho, Marcio, Barreira, João C. M., Ferreira, Isabel C. F. R., Barros, Lillian, "Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative" in Plants, 10, no. 6 (2021):1181,
https://doi.org/10.3390/plants10061181 . .

TY  - CONF
AU  - Molina, Adriana K.
AU  - Vega, Erika N.
AU  - Pereira, Karla
AU  - Dias, Maria Inês
AU  - Heleno, Sandrina A.
AU  - Rodriges, Paula
AU  - Calhelha, Ricardo C.
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Barreira, Joao C.M.
AU  - Ferreira, Isabel C.F.R.
AU  - Barros, Lillian
PY  - 2021
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4930
AB  - Lonicera caerulea L., Morus nigra L., and Rubus fruticosus L. fruits are widely known for their nutritional
and bioactive properties. Their richness in anthocyanins, which are the main responsible compounds for
the reported beneficial properties, justify their exploitation not only as functional foods but also as sources
of natural colorants, in alternative to some artificial compounds with reported adverse effects to human
health [1,2]. In this context, the fruits were characterized in terms of anthocyanin and non-anthocyanin
compounds, by HPLC-DAD/ESI-MS, and two solid colouring formulations were prepared through the
spray-drying technique with maltodextrin and mixtures of Arabic gum and maltodextrin in different
proportions, according to the characteristics of each fruit juice and the efficiency of the process. The
stability of the prepared colorants was assessed over three months of storage at room and refrigerated
temperature. For that purpose, the microbial load, the cytotoxicity, and the bioactive properties
(antioxidant and antimicrobial) were evaluated, along with their anthocyanin concentration and colouring
capacity.
Different phenolic compounds were detected in the three fruits, among which, some anthocyanins as
cyanidin-3- O -glucoside and cyanidin- O -hexose, as the most abundant ones. All the formulations revealed
great colouring, antioxidant, and antimicrobial properties, with a slight variation of anthocyanin
concentration along the three months of storage at room and refrigerated temperature, which validate their
application for colouring purposes. None of these formulations revealed cytotoxic properties, being, then,
considered safe for food application. Through the present study, it was possible to obtain stable
anthocyanin based colorants with potential application in several industrial fields.
PB  - Bragança: Instituto Politécnico de Bragança
C3  - 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online
T1  - Bioactive food colourants from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus fruits
SP  - 171
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4930
ER  - 

@conference{
author = "Molina, Adriana K. and Vega, Erika N. and Pereira, Karla and Dias, Maria Inês and Heleno, Sandrina A. and Rodriges, Paula and Calhelha, Ricardo C. and Kostić, Marina and Soković, Marina and Barreira, Joao C.M. and Ferreira, Isabel C.F.R. and Barros, Lillian",
year = "2021",
abstract = "Lonicera caerulea L., Morus nigra L., and Rubus fruticosus L. fruits are widely known for their nutritional
and bioactive properties. Their richness in anthocyanins, which are the main responsible compounds for
the reported beneficial properties, justify their exploitation not only as functional foods but also as sources
of natural colorants, in alternative to some artificial compounds with reported adverse effects to human
health [1,2]. In this context, the fruits were characterized in terms of anthocyanin and non-anthocyanin
compounds, by HPLC-DAD/ESI-MS, and two solid colouring formulations were prepared through the
spray-drying technique with maltodextrin and mixtures of Arabic gum and maltodextrin in different
proportions, according to the characteristics of each fruit juice and the efficiency of the process. The
stability of the prepared colorants was assessed over three months of storage at room and refrigerated
temperature. For that purpose, the microbial load, the cytotoxicity, and the bioactive properties
(antioxidant and antimicrobial) were evaluated, along with their anthocyanin concentration and colouring
capacity.
Different phenolic compounds were detected in the three fruits, among which, some anthocyanins as
cyanidin-3- O -glucoside and cyanidin- O -hexose, as the most abundant ones. All the formulations revealed
great colouring, antioxidant, and antimicrobial properties, with a slight variation of anthocyanin
concentration along the three months of storage at room and refrigerated temperature, which validate their
application for colouring purposes. None of these formulations revealed cytotoxic properties, being, then,
considered safe for food application. Through the present study, it was possible to obtain stable
anthocyanin based colorants with potential application in several industrial fields.",
publisher = "Bragança: Instituto Politécnico de Bragança",
journal = "1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online",
title = "Bioactive food colourants from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus fruits",
pages = "171",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4930"
}

Molina, A. K., Vega, E. N., Pereira, K., Dias, M. I., Heleno, S. A., Rodriges, P., Calhelha, R. C., Kostić, M., Soković, M., Barreira, J. C.M., Ferreira, I. C.F.R.,& Barros, L.. (2021). Bioactive food colourants from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus fruits. in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online
Bragança: Instituto Politécnico de Bragança., 171.
https://hdl.handle.net/21.15107/rcub_ibiss_4930

Molina AK, Vega EN, Pereira K, Dias MI, Heleno SA, Rodriges P, Calhelha RC, Kostić M, Soković M, Barreira JC, Ferreira IC, Barros L. Bioactive food colourants from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus fruits. in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online. 2021;:171.
https://hdl.handle.net/21.15107/rcub_ibiss_4930 .

Molina, Adriana K., Vega, Erika N., Pereira, Karla, Dias, Maria Inês, Heleno, Sandrina A., Rodriges, Paula, Calhelha, Ricardo C., Kostić, Marina, Soković, Marina, Barreira, Joao C.M., Ferreira, Isabel C.F.R., Barros, Lillian, "Bioactive food colourants from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus fruits" in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online (2021):171,
https://hdl.handle.net/21.15107/rcub_ibiss_4930 .

TY  - JOUR
AU  - Molina, Adriana K.
AU  - Vega, Erika N.
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Heleno, Sandrina A.
AU  - Rodrigues, Paula
AU  - Fernandes, Isabel P.
AU  - Barreiro, Maria Filomena
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Barreira, João C M
AU  - Barros, Lillian
AU  - Ferreira, Isabel C F R
PY  - 2019
UR  - https://www.mdpi.com/2076-3921/8/9/394
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3489
AB  - Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. In this study, such fruits were assessed for their nutritional and chemical composition, but also as sources of anthocyanins with great colouring properties to be applied in foodstuff. Haskap presented high levels of water, four free sugars (mainly fructose and glucose), five organic acids (mainly citric, malic, and quinic), α- and γ-tocopherol, twenty fatty acids (with prevalence of linoleic acid), and eight phenolic compounds, among which six were anthocyanins (mainly cyanidin-3-O-glucoside). The extract presented great antioxidant properties, evaluated through TBARS and OxHLIA assays, as well as antimicrobial capacity against six bacteria and six fungi. Two colourants were obtained by spray-drying haskap juice with maltodextrin and a mixture of maltodextrin and arabic gum. These formulations were stable over 12 weeks of storage at room and refrigerated temperature, without significant variations in colour parameters and in anthocyanins concentration. They were considered safe for consumption once neither microbial contamination nor cytotoxicity in non-tumour cells were detected. The results obtained allow for the consideration of haskap as a promising source of colourants to be applied not only in the food industry, but also in other fields that rely on artificial colourants.
T2  - Antioxidants (Basel, Switzerland)
T2  - Antioxidants (Basel, Switzerland)
T1  - Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.
IS  - 9
VL  - 8
DO  - 10.3390/antiox8090394
SP  - 394
ER  - 

@article{
author = "Molina, Adriana K. and Vega, Erika N. and Pereira, Carla and Dias, Maria Inês and Heleno, Sandrina A. and Rodrigues, Paula and Fernandes, Isabel P. and Barreiro, Maria Filomena and Kostić, Marina and Soković, Marina and Barreira, João C M and Barros, Lillian and Ferreira, Isabel C F R",
year = "2019",
abstract = "Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. In this study, such fruits were assessed for their nutritional and chemical composition, but also as sources of anthocyanins with great colouring properties to be applied in foodstuff. Haskap presented high levels of water, four free sugars (mainly fructose and glucose), five organic acids (mainly citric, malic, and quinic), α- and γ-tocopherol, twenty fatty acids (with prevalence of linoleic acid), and eight phenolic compounds, among which six were anthocyanins (mainly cyanidin-3-O-glucoside). The extract presented great antioxidant properties, evaluated through TBARS and OxHLIA assays, as well as antimicrobial capacity against six bacteria and six fungi. Two colourants were obtained by spray-drying haskap juice with maltodextrin and a mixture of maltodextrin and arabic gum. These formulations were stable over 12 weeks of storage at room and refrigerated temperature, without significant variations in colour parameters and in anthocyanins concentration. They were considered safe for consumption once neither microbial contamination nor cytotoxicity in non-tumour cells were detected. The results obtained allow for the consideration of haskap as a promising source of colourants to be applied not only in the food industry, but also in other fields that rely on artificial colourants.",
journal = "Antioxidants (Basel, Switzerland), Antioxidants (Basel, Switzerland)",
title = "Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.",
number = "9",
volume = "8",
doi = "10.3390/antiox8090394",
pages = "394"
}

Molina, A. K., Vega, E. N., Pereira, C., Dias, M. I., Heleno, S. A., Rodrigues, P., Fernandes, I. P., Barreiro, M. F., Kostić, M., Soković, M., Barreira, J. C. M., Barros, L.,& Ferreira, I. C. F. R.. (2019). Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.. in Antioxidants (Basel, Switzerland), 8(9), 394.
https://doi.org/10.3390/antiox8090394

Molina AK, Vega EN, Pereira C, Dias MI, Heleno SA, Rodrigues P, Fernandes IP, Barreiro MF, Kostić M, Soković M, Barreira JCM, Barros L, Ferreira ICFR. Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.. in Antioxidants (Basel, Switzerland). 2019;8(9):394.
doi:10.3390/antiox8090394 .

Molina, Adriana K., Vega, Erika N., Pereira, Carla, Dias, Maria Inês, Heleno, Sandrina A., Rodrigues, Paula, Fernandes, Isabel P., Barreiro, Maria Filomena, Kostić, Marina, Soković, Marina, Barreira, João C M, Barros, Lillian, Ferreira, Isabel C F R, "Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica." in Antioxidants (Basel, Switzerland), 8, no. 9 (2019):394,
https://doi.org/10.3390/antiox8090394 . .