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Red raspberry waste as a source of anthocyanin-rich food colorants: extraction process optimization and functionality assessment

2021Póster em conferência Acesso aberto
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dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorRocha, Rosiane
dc.contributor.authorPinela, José
dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorAbreu, Rui M.V.
dc.contributor.authorSaldanha, Ana Luísa
dc.contributor.authorAlves, Maria José
dc.contributor.authorNogueira, António José M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-03-20T10:10:41Z
dc.date.available2023-03-20T10:10:41Z
dc.date.issued2021
dc.description.abstractFood colorants are increasingly used in the food industry to preserve, improve or change the food color. While the quite controversial artificial colorants are widely used in this sector, the natural counterparts have been less selected in part due to the limited availability of options and stability issuespt_PT
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). This research was funded by FEDER-Interreg España-Portugal programme through the projects 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P, and by 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. Añibarro-Ortega thanks FCT for his PhD grant (2020.06297.BD). National funding by FCT, P.I., through the individual and institutional scientific employment program-contract for the J. Pinela (CEECIND/01011/2018) and L. Barros contracts, respectively. The authors thank Ponto Agrícola Unipessoal, Lda for the samples.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAñibarro-Ortega, Mikel; Rocha, Rosiane; Pinela, José; Pires, Tânia C.S.; Abreu, Rui M.V.; Saldanha, Ana Luísa; Alves, Maria José; Nogueira, António José M.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Red raspberry waste as a source of anthocyanin-rich food colorants: extraction process optimization and functionality assessment. In Lillian Barros; Bruno Melgar Castañeda; Carlos Seiti Hurtado Shiraishi (Eds.) 1st Natural products application: Health, Cosmetic and Food: book of Abstracts. Bragançapt_PT
dc.identifier.isbn978-972-745-286-6
dc.identifier.urihttp://hdl.handle.net/10198/27832
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationMountain Research Center
dc.relationValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFood colorantspt_PT
dc.subjectRed raspberrypt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleRed raspberry waste as a source of anthocyanin-rich food colorants: extraction process optimization and functionality assessmentpt_PT
dc.typeconference poster
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2020.06297.BD/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.title1st Natural products application: Health, Cosmetic and Food: book of Abstractspt_PT
oaire.fundingStream6817 - DCRRNI ID
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person.givenNameRui M.V.
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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
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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