TY  - JOUR
AU  - Silva, Gabriel F. Pantuzza
AU  - Pereira, Eliana
AU  - Melgar, Bruno
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Pereira, Carla
AU  - Abreu, Rui M. V.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2076-3417/11/1/151
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4094
AB  - Consumers are very concerned with following a healthy diet, along with some precautions that may influence environmental impact. Solanum melongena L. is one of the most consumed vegetables due to its excellent nutritional value and antioxidant action. Associated with its high consumption, considerable amounts of agro-food wastes are produced. This work targets the valorization of this matrix, through the use of its bio-residues to study the obtention of coloring pigments, applying innovative technologies. Its nutritional value, chemical composition, and bioactive potential were evaluated, and the ultrasound-assisted extraction to obtain coloring pigments of high industrial interest was optimized. Considering the results, low contents of fat and carbohydrates and energy value were evident, as well as the presence of compounds of interest (free sugars, organic acids, unsaturated fatty acids, and phenolic acids). In addition, the antioxidant and antimicrobial potential was detected. Response surface methodology was performed to optimize the extraction of natural pigments, showing a concentration of 11.9 mg/g of anthocyanins/g of extract, applying optimal conditions of time, solvent, and solid/liquid ratio of 0.5 min, 68.2% (v/v) and 5 g/L, respectively. S. melongena proved to be a good source of bioactive compounds and natural pigments, which can generate great interest in the food industry.
PB  - MDPI AG
T2  - Applied Sciences
T1  - Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies
IS  - 1
VL  - 11
DO  - 10.3390/app11010151
SP  - 151
ER  - 

@article{
author = "Silva, Gabriel F. Pantuzza and Pereira, Eliana and Melgar, Bruno and Stojković, Dejan and Soković, Marina and Calhelha, Ricardo C. and Pereira, Carla and Abreu, Rui M. V. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Consumers are very concerned with following a healthy diet, along with some precautions that may influence environmental impact. Solanum melongena L. is one of the most consumed vegetables due to its excellent nutritional value and antioxidant action. Associated with its high consumption, considerable amounts of agro-food wastes are produced. This work targets the valorization of this matrix, through the use of its bio-residues to study the obtention of coloring pigments, applying innovative technologies. Its nutritional value, chemical composition, and bioactive potential were evaluated, and the ultrasound-assisted extraction to obtain coloring pigments of high industrial interest was optimized. Considering the results, low contents of fat and carbohydrates and energy value were evident, as well as the presence of compounds of interest (free sugars, organic acids, unsaturated fatty acids, and phenolic acids). In addition, the antioxidant and antimicrobial potential was detected. Response surface methodology was performed to optimize the extraction of natural pigments, showing a concentration of 11.9 mg/g of anthocyanins/g of extract, applying optimal conditions of time, solvent, and solid/liquid ratio of 0.5 min, 68.2% (v/v) and 5 g/L, respectively. S. melongena proved to be a good source of bioactive compounds and natural pigments, which can generate great interest in the food industry.",
publisher = "MDPI AG",
journal = "Applied Sciences",
title = "Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies",
number = "1",
volume = "11",
doi = "10.3390/app11010151",
pages = "151"
}

Silva, G. F. P., Pereira, E., Melgar, B., Stojković, D., Soković, M., Calhelha, R. C., Pereira, C., Abreu, R. M. V., Ferreira, I. C. F. R.,& Barros, L.. (2021). Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies. in Applied Sciences
MDPI AG., 11(1), 151.
https://doi.org/10.3390/app11010151

Silva GFP, Pereira E, Melgar B, Stojković D, Soković M, Calhelha RC, Pereira C, Abreu RMV, Ferreira ICFR, Barros L. Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies. in Applied Sciences. 2021;11(1):151.
doi:10.3390/app11010151 .

Silva, Gabriel F. Pantuzza, Pereira, Eliana, Melgar, Bruno, Stojković, Dejan, Soković, Marina, Calhelha, Ricardo C., Pereira, Carla, Abreu, Rui M. V., Ferreira, Isabel C. F. R., Barros, Lillian, "Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies" in Applied Sciences, 11, no. 1 (2021):151,
https://doi.org/10.3390/app11010151 . .

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 .