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Carotenoid-based solutions for the replacement of artificial colorants in pastry products

2021Conference object Open access
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dc.contributor.authorMartins, Pedro Miguel Mota
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPereira, Carla
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorSaldanha, Ana Luísa
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-24T11:13:32Z
dc.date.available2022-01-24T11:13:32Z
dc.date.issued2021
dc.description.abstractColour has a great importance in the first consumers’ impression, allowing to infer about the overall quality, the taste, the smell, the texture, and even the safety of foodstuff [1]. For these reasons, there is a massive use of colorants in food products. Nevertheless, the most applied compounds are of artificial origin and some of them have been increasingly associated to health issues, with allergic reactions, children attention deficit, and cancer pointed out as the most common consequences [2]. These facts have been driving new research in this field, through the exploitation of natural sources of colouring molecules to be applied in detriment of artificial colorants. Among the numerous natural matrices potentially used for the extraction of colouring compounds, the fruits from the genus Solanum represent promising sources of pigments, namely carotenoids [3]. Together with the fact that large amounts of fresh tomato wastes (resulting from crop growing, packaging, processing, storage, and sale) are discarded worldwide, the recovery of valuable colorant biomolecules from these agri-food wastes represents a crucial step of the circular economy by re introducing them into the food chain as ingredients [3]. The need to process these bio-wastes for the recovery of coloring molecules, has led to the use of more eco-sustainable extraction methodologies in detriment of more conventional techniques, such as maceration. Ultrasound-assisted extraction methodology arises as one of the most promising alternatives, with lower extraction times, use of greener solvents, and higher recovery yields, but also with the possibility to be scaled-up to respond to the high demands of the industrialized world [3]. Carotenoid compounds are lipophilic pigments responsible for the yellow, orange, and red colours of certain plant matrices, with a vast structural diversity, but prone to isomerization and oxidation [4]. However, the colouring capacity of these molecules overcomes any instability problem (that can be solved with stabilization strategies) and, therefore, carotenoid-based colorants appear as a valid solution for application in the pastry sector, that greatly relies on yellow/orange artificial colorants.pt_PT
dc.description.sponsorshipTo the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); National funding by FCT, P.I., through the individual scientific employment program-contract for M.I. Dias, C. Pereira, and L. Barros contracts and A.K. Molina PhD grant (2020.06231.BD). To FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P; 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® and Project GreenHealth - Norte-01-0145-FEDER-000042.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMartins, Pedro Miguel Mota; Dias, Maria Inês; Pereira, Carla; Molina, Adriana K.; Saldanha, Ana; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Carotenoid-based solutions for the replacement of artificial colorants in pastry products. In 1st Natural products application: health, cosmetic and food: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-286-6pt_PT
dc.identifier.isbn978-972-745-286-6
dc.identifier.urihttp://hdl.handle.net/10198/24868
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleCarotenoid-based solutions for the replacement of artificial colorants in pastry productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceOn-linept_PT
oaire.citation.title1st Natural products application: Health, Cosmetic and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNamePereira
person.familyNameMolina
person.familyNameSaldanha
person.familyNameFerreira
person.familyNameBarros
person.givenNameMaria Inês
person.givenNameCarla
person.givenNameAdriana K.
person.givenNameAna Luísa
person.givenNameIsabel C.F.R.
person.givenNameLillian
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person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
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person.identifier.ridE-8500-2013
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person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
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