Orientador(es)
Resumo(s)
The food industry is always seeking innovative approaches to maintain consumers’ interest and increase
their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food
additives, namely colourants. In this work, a bilberry extract was primarily characterized in terms of anthocyanin
compounds by UPLC-DAD-ESI/MSn, and its colouring capacity was further compared with a synthetic
anthocyanin colourant (E163) in different yogurt formulations. The prepared samples were evaluated
in different periods (0 and 7 days) for nutritional profile, individual fatty acids, soluble sugars and
external colour to determine the effects of each additive. Overall, the major anthocyanin compounds in
bilberry were malvidin glycoside and delphinidin glycoside derivatives. With regard to the prepared
yogurts, all samples maintained the nutritional profile, individual fatty acids and soluble sugars, independent
of storage time. Nonetheless, bilberry extracts showed lower colouring capacity when compared to
that of E163, despite the higher stability of bilberry extract throughout the storage time, when compared
to that of E163. Furthermore, another advantage of this natural extract is that it has potential bioactive
properties that can be conferred to foods, due to their high content of bioactive compounds, such as
anthocyanins.
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Contexto Educativo
Citação
Pires, Tânia C.S.P.; Dias, Maria Inês; Carocho, Márcio; Barreira, João C.M.; Santos-Buelga, Celestino; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts. Food and Function. ISSN 2042-6496. 11:4, p. 3227-3234