Logo do repositório
 
Publicação

Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization

2025Artigo científico Acesso aberto
Ver registo simples
datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorVega, Erika N.
dc.contributor.authorGonzález-Zamorano, Lorena
dc.contributor.authorCebadera, Elena
dc.contributor.authorBarros, Lillian
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorSilveira, Tayse F. F. da
dc.contributor.authorUlzurrun, Guillermo Vidal-Diez de
dc.contributor.authorTardío, Javier
dc.contributor.authorCámara, Montaña
dc.contributor.authorFernández-Ruiz, Virginia
dc.contributor.authorMorales, Patricia
dc.date.accessioned2025-04-07T15:51:39Z
dc.date.available2025-04-07T15:51:39Z
dc.date.issued2025
dc.description.abstractIn this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The optimal TAC was achieved at 2.5 min, 345 W, pH 3, and 22.12 g/L. The fruit sample (without seeds) (BVFF) and its optimized extract (BVE) were characterized in terms of chemical composition and bioactivities. Delphinidin-3-O-glucoside was identified as the predominant anthocyanin. BVE exhibited a total phenolic content of 290.72 mg/g. Additionally, both BVFF and BVE presented significant antioxidant, antibacterial, and antifungal activity, especially in the case of BVE, which inhibited the growth of several foodborne bacteria and fungi and even showed bactericidal capacity against most of the tested bacteria, particularly against E. cloacae, E. coli, P. aeruginosa, and B. cereus. These results highlight the richness of BVFF and BVE in bioactive compounds, especially anthocyanins, underscoring their potential as natural food colorants that can be used in food product formulations instead of synthetic azo colorants.eng
dc.description.sponsorshipThe authors are grateful to the Spanish Ministry of Science and Innovation for supporting E.N.V through the FPI contract (PRE2020-092030), the Fundación Rafael Folch for supporting L.G.Z. with a predoctoral scholarship, and to ALIMNOVA Research Group 951505 (UCM, GNFR-32/23). The authors are also grateful to FCT/MCTES (PIDDAC) for its support through CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); SusTEC through LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020); and the institutional scientific employment program contract for L. Barros (CEEC-INST, DOI: 10.54499/CEECINST/00107/2021/CP2793/CT0002).
dc.identifier.citationVega, Erika N.; González-Zamorano, Lorena; Cebadera, Elena; Barros, Lillian; Pires, Tânia C.S.P.; Molina, Adriana; Silveira, Tayse F. F. da; Ulzurrun, Guillermo Vidal-Diez de; Tardío, Javier; Cámara, Montaña; Fernández-Ruiz, Virginia; Morales, Patricia (2025). Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization. International Journal of Food Sciences and Nutrition. ISSN 2304-8158. 14:2, p. 1-21
dc.identifier.doi10.3390/foods14020183
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/34408
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFood additives
dc.subjectNatural food colorant
dc.subjectWild fruits
dc.subjectBioactive compounds
dc.subjectAnthocyanins
dc.titleNatural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterizationeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage21
oaire.citation.issue2
oaire.citation.startPage1
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameBarros
person.familyNamePires
person.familyNameMolina
person.givenNameLillian
person.givenNameTânia C.S.P.
person.givenNameAdriana K.
person.identifier469085
person.identifier2118829
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id321E-2D96-00CA
person.identifier.ciencia-idC110-0167-E58D
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0002-6234-2212
person.identifier.ridJ-3600-2013
person.identifier.ridQ-2842-2018
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id57057440000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication34af4d18-b8ae-4329-9450-69dc35ed448f
relation.isAuthorOfPublicationdc9b5b67-c45e-4fbe-8af1-8cec9adb5cd9
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
relation.isProjectOfPublication6255046e-bc79-4b82-8884-8b52074b4384
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura
Nome:
foods-14-00183.pdf
Tamanho:
1.74 MB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.75 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

CIMO - Artigos em Revistas Indexados à WoS/Scopus