Logo do repositório
 
Publicação

Rose petals as a source of anthocyanins to develop dairy products with new sensorial and bioactive characteristic

2018Documento de conferência Acesso aberto
Ver registo simples
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2019-01-08T11:09:57Z
dc.date.available2019-01-08T11:09:57Z
dc.date.issued2018
dc.description.abstractNatural additives are generally considered as producing no harmful efifects on consumers' health, contrarilyto some artificial compounds [l]. Rose petals might be an important source of anthocyanins with potential use as a natural colorant in the food industry [2]. In this study, an aqueous extract from rose was tested as an alternative to E 163 to be incorporated into yogurts. Besides comparing the coloring capacity, the potential occurrence of changes in the proximate composition (AOAC methods), free sugars (HPLC-RI) and fatty acids (GC-FID) was also assessed. Yogurts were evaluated immediately after incorporating the rose extract and once again after 7 days of storage. Furthermore, the prepared yogurts were compared with a "blank" (free ofany additive) yogurt formulation. Two anthocyanins were detected in rose petals, being cyanidin-3, 5-di-0-glucoside the major compound (13. 19±0.01 |ig/g extract). The yogurts prepared with the aqueous extract of rose, presented simüar proximate composition and free sugars profile to those prepared with E 163 and to the "blank" yogurt. Thus, the rose extract might be an efiFective alternative to E163, considering the main purpose of its coloring effect in the yellow-orange series. In addition to the provided color, yogurts incorporated with E 163 and yogurts incorporated with rose extract showed very similar proximate composition, free sugars and fatty acids composition. Therefore, rose petals have great potential to be used as natural colorants, being an excellent source of anthocyanins to develop innovative products with new sensorial and improved bioactive characteristics.pt_PT
dc.description.sponsorshipFCT and FEDER for financial support to CIMO (UIDAGR/00690/2013), T.C.S.P. Pires (SFRH/BD/129551/2017), L.Barros and J. Barreira contracts. GIP-USAL(AGL2015-64522- C2-2-R) and the FEDER-Interreg Espana-Portugal for financiai support to 0377_Iberphenol_6_E.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires, Tânia C.S.P.; Dias, Maria Inês; Barros, Lillian; Barreira, João C.M.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2018). Rose petals as a source of anthocyanins to develop dairy products with new sensorial and bioactive characteristic. In XXIV Encontro Luso Galego de Química. Porto. ISBN 978-989-8124-24-1pt_PT
dc.identifier.isbn978-989-8124-24-1
dc.identifier.urihttp://hdl.handle.net/10198/18318
dc.language.isoporpt_PT
dc.peerreviewedyespt_PT
dc.relationBio-based coloring agents for food applications: a “biorefinery” approach from the bio-waste of blueberry fruits and edible petals
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectRose petalspt_PT
dc.subjectAnthocyaninspt_PT
dc.subjectDevelop dairy productspt_PT
dc.titleRose petals as a source of anthocyanins to develop dairy products with new sensorial and bioactive characteristicpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUID/AGR/00690/2013
oaire.awardNumberSFRH/BD/129551/2017
oaire.awardTitleBio-based coloring agents for food applications: a “biorefinery” approach from the bio-waste of blueberry fruits and edible petals
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F129551%2F2017/PT
oaire.citation.conferencePlacePorto, Portugalpt_PT
oaire.citation.titleXXIV Encontro Luso Galego de Químicapt_PT
oaire.fundingStream5876
oaire.fundingStreamPOR_NORTE
person.familyNamePires
person.familyNameDias
person.familyNameBarros
person.familyNameBarreira
person.familyNameFerreira
person.givenNameTânia C.S.P.
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameJoão C.M.
person.givenNameIsabel C.F.R.
person.identifier2118829
person.identifier469085
person.identifier144781
person.identifier.ciencia-id321E-2D96-00CA
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-2842-2018
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridD-8269-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id36868826600
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
relation.isAuthorOfPublication34af4d18-b8ae-4329-9450-69dc35ed448f
relation.isAuthorOfPublication7ca8432b-e7f4-4116-a56e-9eba0d4403bd
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication4629b12c-39b0-4da8-8b8d-6efba5cf2d81
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery4629b12c-39b0-4da8-8b8d-6efba5cf2d81
relation.isProjectOfPublicationcfb6e380-87c4-4772-8c2c-76799a53d6df
relation.isProjectOfPublicationc03bf5bf-aeba-432c-9814-247051b61765
relation.isProjectOfPublication.latestForDiscoverycfb6e380-87c4-4772-8c2c-76799a53d6df

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
Poster Int. 272.pdf
Tamanho:
312.68 KB
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 - Resumos em Proceedings Não Indexados à WoS/Scopus