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Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
dc.creator | López, Cecilia Jiménez | |
dc.creator | Caleja, Cristina | |
dc.creator | Prieto, M.A. | |
dc.creator | Soković, Marina | |
dc.creator | Calhelha, Ricardo C. | |
dc.creator | Barros, Lillian | |
dc.creator | Ferreira, Isabel C.F.R. | |
dc.date.accessioned | 2018-12-25T13:34:15Z | |
dc.date.available | 2900-01-01 | |
dc.date.issued | 2019 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0308814618316704?via%3Dihub | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/3218 | |
dc.description.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. | en |
dc.relation | Foundation for Science and Technology (FCT, Portugal) UID/AGR/00690/2013) | |
dc.relation | FEDER under Programme PT2020 (UID/AGR/00690/2013) | |
dc.relation | European Regional Development Fund (ERDF) through the Regional Operational Program North 2020 (NORTE-01-0145-FEDER-023289 and Norte-01-0247-FEDER-024479) | |
dc.relation | FEDER-Interreg Espana-Portugal programme 0377_Iberphenol_6_E | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | Arbutus unedo L. | |
dc.subject | Anthocyanins | |
dc.subject | Cyanidin-3-O-glucoside | |
dc.subject | Stability | |
dc.subject | Wafers | |
dc.title | Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes | en |
dc.type | article | en |
dc.rights.license | ARR | |
dcterms.abstract | Ферреира, Исабел Ц.Ф.Р.; Цалеја, Цристина; Цалхелха, Рицардо Ц.; Соковић, Марина; Баррос, Лиллиан; Лóпез, Цецилиа Јимéнез; Прието, М.A.; | |
dc.rights.holder | © 2018 Elsevier Ltd. | |
dc.citation.volume | 275 | |
dc.identifier.doi | 10.1016/J.FOODCHEM.2018.09.099 | |
dc.identifier.scopus | 2-s2.0-85054012680 | |
dc.identifier.wos | 000448386000050 | |
dc.citation.apa | López, C. J., Caleja, C., Prieto, M. A., Sokovic, 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. Food Chemistry, 275, 426–438. | |
dc.citation.vancouver | López CJ, Caleja C, Prieto MA, Sokovic M, Calhelha RC, Barros L, Ferreira ICFR. Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes. Food Chem. 2019;275:426–38. | |
dc.citation.spage | 426 | |
dc.citation.epage | 438 | |
dc.type.version | publishedVersion | en |
dc.citation.rank | aM21 |