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Bioactive food colorants obtained from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus L. fruits

2021Documento de conferência Acesso aberto
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dc.contributor.authorMolina, Adriana K.
dc.contributor.authorVega, Erika N.
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorKostić, Marina
dc.contributor.authorSoković, Marina
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-24T11:50:50Z
dc.date.available2022-01-24T11:50:50Z
dc.date.issued2021
dc.description.abstractLonicera caerulea L., Morus nigra L., and Rubus fruticosus L. fruits are widely known for their nutritional and bioactive properties. Their richness in anthocyanins, which are the main responsible compounds for the reported beneficial properties, justify their exploitation not only as functional foods but also as sources of natural colorants, in alternative to some artificial compounds with reported adverse effects to human health [1,2]. In this context, the fruits were characterized in terms of anthocyanin and non-anthocyanin compounds, by HPLC-DAD/ESI-MS, and two solid colouring formulations were prepared through the spray-drying technique with maltodextrin and mixtures of Arabic gum and maltodextrin in different proportions, according to the characteristics of each fruit juice and the efficiency of the process. The stability of the prepared colorants was assessed over three months of storage at room and refrigerated temperature. For that purpose, the microbial load, the cytotoxicity, and the bioactive properties (antioxidant and antimicrobial) were evaluated, along with their anthocyanin concentration and colouring capacity. Different phenolic compounds were detected in the three fruits, among which, some anthocyanins as cyanidin-3-O-glucoside and cyanidin-O-hexose, as the most abundant ones. All the formulations revealed great colouring, antioxidant, and antimicrobial properties, with a slight variation of anthocyanin concentration along the three months of storage at room and refrigerated temperature, which validate their application for colouring purposes. None of these formulations revealed cytotoxic properties, being, then, considered safe for food application. Through the present study, it was possible to obtain stable anthocyaninbased colorants with potential application in several industrial fields.pt_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). National funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira, M.I. Dias, R.C. Calhelha, and L. Barros contracts; the individual scientific employment programcontract for S.A. Heleno and J.C.M. Barreira contracts; and A.K. Molina 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 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. To Ponto Agrícola Unipessoal, Lda for samples supply. To Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMolina, Adriana K.; Vega, E.N.; Pereira, Carla; Dias, Maria Inês; Heleno, Sandrina A.; Calhelha, Ricardo C.; Kostić, Marina; Soković, Marina; Barreira, João C.M.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Bioactive food colorants obtained from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus L. fruits. 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/10198/24873
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectLonicera caerulea L.pt_PT
dc.subjectMorus nigra L.pt_PT
dc.subjectRubus fruticosus L.pt_PT
dc.titleBioactive food colorants obtained from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus L. fruitspt_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.familyNameMolina
person.familyNamePereira
person.familyNameDias
person.familyNameHeleno
person.familyNameCalhelha
person.familyNameBarreira
person.familyNameFerreira
person.familyNameBarros
person.givenNameAdriana K.
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameSandrina A.
person.givenNameRicardo C.
person.givenNameJoão C.M.
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
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person.identifier.ciencia-id9418-CF95-9919
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person.identifier.orcid0000-0002-6234-2212
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
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person.identifier.ridL-5951-2014
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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
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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