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 . .