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Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts

2020Artigo científico Acesso aberto
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dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:30Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:30Z
dc.date.issued2020
dc.description.abstractThe 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.
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) and T. C.S.P. Pires (SFRH/BD/129551/2017) grant. National funding by FCT, P.I., through the institutional scientific employment program-contract for M.I. Dias and L. Barros contracts, and through the individual scientific employment program-contract for J. Barreira contract. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE and project Mobilizador ValorNatural®. M. Carocho also thanks the project ValorNatural for his research contract. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. The GIP-USAL is financially supported by the Spanish Government through the project AGL2015- 64522-C2-2-R.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPires, 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. 3227-3234en_EN
dc.identifier.doi10.1039/c9fo02890ken_EN
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/22309
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.titleExtracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurtsen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNamePires
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person.givenNameTânia C.S.P.
person.givenNameMaria Inês
person.givenNameMárcio
person.givenNameJoão C.M.
person.givenNameLillian
person.givenNameIsabel C.F.R.
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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