Приказ основних података о документу
Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.
dc.creator | Sampaio, Shirley L. | |
dc.creator | Lonchamp, Julien | |
dc.creator | Dias, Maria Inês | |
dc.creator | Liddle, Catriona | |
dc.creator | Petropoulos, Spyridon A. | |
dc.creator | Glamočlija, Jasmina | |
dc.creator | Alexopoulos, Alexios | |
dc.creator | Santos-Buelga, Celestino | |
dc.creator | Ferreira, Isabel C F R | |
dc.creator | Barros, Lillian | |
dc.date.accessioned | 2020-12-07T10:13:21Z | |
dc.date.available | 2900-01-01 | |
dc.date.issued | 2021 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://linkinghub.elsevier.com/retrieve/pii/S0308814620323888 | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/4041 | |
dc.description.abstract | Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents. | en |
dc.publisher | Elsevier BV | |
dc.relation | CAPES Foundation (Ministry of Education, Brazil) | |
dc.relation | Foundation for Science and Technology (FCT, Portugal) | |
dc.relation | FEDER-Interreg España-Portugal | |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200007/RS// | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | Anthocyanins | |
dc.subject | Bioactivities | |
dc.subject | Coloured potatoes | |
dc.subject | Natural colourants | |
dc.subject | Sensory analysis | |
dc.subject | Solanum tuberosum L | |
dc.title | Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. | en |
dc.type | article | en |
dc.rights.license | ARR | |
dcterms.abstract | Aлеxопоулос, Aлеxиос; Ферреира, Исабел Ц Ф Р; Гламочлија, Јасмина; Сампаио, Схирлеy Л.; Диас, Мариа Инêс; Петропоулос, Спyридон A.; Баррос, Лиллиан; Лонцхамп, Јулиен; Лиддле, Цатриона; Сантос-Буелга, Целестино; | |
dc.rights.holder | © 2020 Elsevier Ltd | |
dc.citation.volume | 342 | |
dc.identifier.doi | 10.1016/j.foodchem.2020.128526 | |
dc.identifier.pmid | 33223300 | |
dc.identifier.scopus | 2-s2.0-85096566694 | |
dc.identifier.wos | 000617937100001 | |
dc.citation.apa | Sampaio, S. L., Lonchamp, J., Dias, M. I., Liddle, C., Petropoulos, S. A., Glamočlija, J., et al. (2021). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chemistry, 342, 128526. | |
dc.citation.vancouver | Sampaio SL, Lonchamp J, Dias MI, Liddle C, Petropoulos SA, Glamočlija J, Alexopoulos A, Santos-Buelga C, Ferreira ICFR, Barros L. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chem. 2021;342:128526. | |
dc.citation.spage | 128526 | |
dc.type.version | publishedVersion | |
dc.citation.rank | aM21 |