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Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: a natural alternative

2021Journal article Open access
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dc.contributor.authorVega, Erika N.
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorFernandes, Isabel P.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorStojković, Dejan
dc.contributor.authorSoković, Marina
dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T11:27:43Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T11:27:43Z
dc.date.issued2021
dc.description.abstractGiven the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by F.C.T. and P.I., through the institutional scientific employment program-contract for C.P., M.I.D., I.P.F., and L.B. contracts, through the individual scientific employment program-contract for S.A.H., J.C.M.B., and M.C., and A.K.M. PhD grant (2020.06231.BD). To FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P; to 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. The authors are grateful to the Ministry of Education, Science and Technological Development of Serbia (Grant No. 451-03-9/2021-14/200007).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationVega, Erika N.; Molina, Adriana K.; Pereira, Carla; Dias, Maria Inês; Heleno, Sandrina A.; Rodrigues, Paula; Fernandes, Isabel P.; Barreiro, Maria Filomena; Stojković, Dejan; Soković, Marina; Carocho, Márcio; Barreira, João C.M.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative. Plants. ISSN 2223-7747. 10:6, p. 1-20en_EN
dc.identifier.doi10.3390/plants10061181en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24333
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectAnthocyaninsen_EN
dc.subjectMorus nigra Len_EN
dc.subjectRubus fruticosus Len_EN
dc.subjectStable food colorantsen_EN
dc.titleAnthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: a natural alternativeen_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.familyNameMolina
person.familyNamePereira
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person.familyNameHeleno
person.familyNameRodrigues
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person.familyNameCarocho
person.familyNameBarreira
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person.givenNameAdriana K.
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameSandrina A.
person.givenNamePaula
person.givenNameIsabel P.
person.givenNameFilomena
person.givenNameMárcio
person.givenNameJoão C.M.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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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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