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Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents

2020Journal article Open access
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dc.contributor.authorRoriz, Custódio Lobo
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorRodrigues, Paula
dc.contributor.authorPinela, José
dc.contributor.authorDias, Maria Inês
dc.contributor.authorFernandes, Isabel P.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorMorales, Patricia
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:17Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:17Z
dc.date.issued2020
dc.description.abstractA 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.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); C. L. Roriz PhD’s grant (SFRH/BD/117995/2016), L. Barros and Isabel P. Fernandes to FCT, P.I., through the institutional scientific employment program-contract for their contract and the individual scientific employment program contract for S.A. Heleno’s contract. The authors are also grateful to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®. M. Carocho also acknowledges ValorNatural® for his contract. Finally, P. Morales is also grateful to UCM ALIMNOVA Research Group (GR105/18).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationRoriz, 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. 1-11en_EN
dc.identifier.doi10.1016/j.foodchem.2020.127178en_EN
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/9558
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectBetacyaninsen_EN
dc.subjectGomphrena globosa L.en_EN
dc.subjectNatural colourantsen_EN
dc.subjectPastry industryen_EN
dc.subjectStabilityen_EN
dc.titleBetacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agentsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRoriz
person.familyNameHeleno
person.familyNameCarocho
person.familyNameRodrigues
person.familyNamePinela
person.familyNameDias
person.familyNameFernandes
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person.familyNameFerreira
person.givenNameCustódio Lobo
person.givenNameSandrina A.
person.givenNameMárcio
person.givenNamePaula
person.givenNameJosé
person.givenNameMaria Inês
person.givenNameIsabel P.
person.givenNameFilomena
person.givenNameLillian
person.givenNameIsabel C.F.R.
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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