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Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

2021Journal article Open access
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dc.contributor.authorSampaio, Shirley L.
dc.contributor.authorLonchamp, Julien
dc.contributor.authorDias, Maria Inês
dc.contributor.authorLiddle, Catriona
dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorGlamočlija, Jasmina
dc.contributor.authorAlexopoulos, Alexios
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T12:12:38Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T12:12:38Z
dc.date.issued2021
dc.description.abstractAqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.en_EN
dc.description.sponsorshipS. Sampaio acknowledges CAPES Foundation (Ministry of Education, Brazil) for her PhD grant no. 99999.001423/2015-00. The 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); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and Maria Inês Dias contracts; to FEDER-Interreg España-Portugal programme through the project 0377_Iberphenol_6_E and and TRANSCoLAB 0612_TRANS_CO_LAB_2_P, and also to the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03- 68/2020-14/200007). 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.citationSampaio, Shirley L.; Lonchamp, Julien; Dias, Maria Inês; Liddle, Catriona; Petropoulos, Spyridon A.; GlamoÄ lija, Jasmina; Alexopoulos, Alexios; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chemistry. ISSN 0308-8146. 342, p.en_EN
dc.identifier.doi10.1016/j.foodchem.2020.128526en_EN
dc.identifier.issn03088146
dc.identifier.urihttp://hdl.handle.net/10198/24362
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectAnthocyaninsen_EN
dc.subjectBioactivitiesen_EN
dc.subjectColoured potatoesen_EN
dc.subjectNatural colourantsen_EN
dc.subjectSensory analysisen_EN
dc.subjectSolanum tuberosum Len_EN
dc.titleAnthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysisen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNameFerreira
person.familyNameBarros
person.givenNameMaria Inês
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54388787000
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.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication7ca8432b-e7f4-4116-a56e-9eba0d4403bd
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
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