Bioactive food colourants from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus fruits
2021
Autori:
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
Ostala autorstva
Barros, LillianCastañeda, Bruno Melgar
Shiraishi, Carlos Seiti Hurtado
Tip dokumenta:
Konferencijski prilog (Objavljena verzija)
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© 2021 by the Instituto Politécnico de Bragança
Metapodaci
Prikaz svih podataka o dokumentuApstrakt:
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.
Finansiranje / projekti:
- Foundation for Science and Technology (FCT, Portugal)
- FEDER-Interreg España-Portugal programme
- European Regional Development Fund (ERDF)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200007 (Univerzitet u Beogradu, Institut za biološka istraživanja 'Siniša Stanković') (RS-MESTD-inst-2020-200007)
U:
- Barros L, Castañeda BM, Shiraishi CSH, editors. Book of Abstracts: 1st Natural products application: Health, Cosmetic and Food: book of abstracts; 2021 Feb 4-5; Online. Bragança: Instituto Politécnico de Bragança; 2021. p. 171.