Orientador(es)
Resumo(s)
A betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction
and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and
compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant
potential. The effects of the colourants incorporation in the cookies were assessed through proximate
composition, soluble sugars, fatty acids, color, texture and microbial load, over a shelf life of 30 days.
Considering all the assays and analyzing the results through a 2-way analysis of variance, the cookies incorporated
with spray-dried colourant showed the most intense pink coloration while cookies incorporated with
lyophilized extract lost less color intensity over time. Thus, betacyanin extracts have potential as pink natural
alternatives to synthetic colourants in the food industry.
Descrição
Palavras-chave
Betacyanins Gomphrena globosa L. Natural colourants Pastry industry Stability
Contexto Educativo
Citação
Roriz, Custódio Lobo; Heleno, Sandrina A.; Carocho, Márcio; Rodrigues, Paula; Pinela, José; Dias, Maria Inês; Fernandes, Isabel P.; Barreiro, Maria Filomena; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents. Food Chemistry. ISSN 0308-8146. 329, p. 1-11