TY  - JOUR
AU  - López, Cecilia Jiménez
AU  - Caleja, Cristina
AU  - Prieto, M.A.
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
PY  - 2019
UR  - https://www.sciencedirect.com/science/article/pii/S0308814618316704?via%3Dihub
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3218
AB  - An extract from Arbutus unedo fruits, rich in anthocyanins, was studied as a natural colorant with bioactive properties (antioxidant, antimicrobial and cytotoxic). The aqueous stability of the extract was monitored using the anthocyanins’ content as response (determined by HPLC-DAD) in function of time, temperature and pH. Aided by mechanistic/phenomenological models, the conditions that favours the stabilization of the extract were provided, highlighting the suitability of the colorant for pastry/bakery products. As a case study, the extract was incorporated into wafers and the changes on the nutritional profile, free sugars, fatty acids and antioxidant properties were monitored during 6 days of storage. The results provide information for: i) potential application of the rich extract in anthocyanins for producing a natural colorant with bioactive properties; and ii) shelf-life predictions. The extract incorporation did not cause changes in the nutritional components of wafers but added colorant and antioxidant properties.
T2  - Food Chemistry
T1  - Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
VL  - 275
DO  - 10.1016/J.FOODCHEM.2018.09.099
SP  - 426
EP  - 438
ER  - 

@article{
author = "López, Cecilia Jiménez and Caleja, Cristina and Prieto, M.A. and Soković, Marina and Calhelha, Ricardo C. and Barros, Lillian and Ferreira, Isabel C.F.R.",
year = "2019",
abstract = "An extract from Arbutus unedo fruits, rich in anthocyanins, was studied as a natural colorant with bioactive properties (antioxidant, antimicrobial and cytotoxic). The aqueous stability of the extract was monitored using the anthocyanins’ content as response (determined by HPLC-DAD) in function of time, temperature and pH. Aided by mechanistic/phenomenological models, the conditions that favours the stabilization of the extract were provided, highlighting the suitability of the colorant for pastry/bakery products. As a case study, the extract was incorporated into wafers and the changes on the nutritional profile, free sugars, fatty acids and antioxidant properties were monitored during 6 days of storage. The results provide information for: i) potential application of the rich extract in anthocyanins for producing a natural colorant with bioactive properties; and ii) shelf-life predictions. The extract incorporation did not cause changes in the nutritional components of wafers but added colorant and antioxidant properties.",
journal = "Food Chemistry",
title = "Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes",
volume = "275",
doi = "10.1016/J.FOODCHEM.2018.09.099",
pages = "426-438"
}

López, C. J., Caleja, C., Prieto, M.A., Soković, M., Calhelha, R. C., Barros, L.,& Ferreira, I. C.F.R.. (2019). Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes. in Food Chemistry, 275, 426-438.
https://doi.org/10.1016/J.FOODCHEM.2018.09.099

López CJ, Caleja C, Prieto M, Soković M, Calhelha RC, Barros L, Ferreira IC. Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes. in Food Chemistry. 2019;275:426-438.
doi:10.1016/J.FOODCHEM.2018.09.099 .

López, Cecilia Jiménez, Caleja, Cristina, Prieto, M.A., Soković, Marina, Calhelha, Ricardo C., Barros, Lillian, Ferreira, Isabel C.F.R., "Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes" in Food Chemistry, 275 (2019):426-438,
https://doi.org/10.1016/J.FOODCHEM.2018.09.099 . .