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Globe amaranth as an alternative source of natural red-violet colorants: an optimization study addressing current needs of the industrialized world

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dc.contributor.authorRoriz, Custódio Lobo
dc.contributor.authorPinela, José
dc.contributor.authorPereira, Carla
dc.contributor.authorFernandes, Ângela
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-07T10:07:06Z
dc.date.available2018-02-07T10:07:06Z
dc.date.issued2017
dc.description.abstractPlant-derived colorants have an extensive history of use around the world for enhancing food and clothing. However, artificial colorants are nowadays massively used in the food industry due to their abundance, cheaper prices, and bright colors. These additives are recognized for their potentially toxic and allergic effects to humans, and contribution to environmental pollution. This leads the current, more conscientious consumer to opt for foods containing natural coloring agents, which may also have health-promoting effects. A current challenge is to find natural matrices rich in molecules with coloring capacity and optimize their recovery and stabilization. A chemical prospecting study allowed us to select globe amaranth (Gomphrena globosa L.) as a rich source of betalains, a group of chromoalkaloids that can be divided in betacyanins (red-violet pigments) and betaxanthins (yellow pigments). Given the powerful colorant capacity of these molecules and the great interest to use natural colorants in the food industry to replace the artificial counterparts, this study aimed to optimize the production of a natural colorant from globe amaranth using efficient and more sustainable processes. The non-conventional methods of microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) were used for samples processing. For production of the coloring ingredients, a full factorial design was implemented combining the independent variables of processing time (t), temperature (T) or power (P), ethanol concentration (Et) and solid/liquid ratio (S/L) and response surface methodology was used for optimization. The extraction yield and coloring capacity of the extracts was maximized based on different responses: extracted residue, determined by gravimetric analysis; betacyanins levels, monitored by high-performance liquid chromatography coupled with mass spectrometry; and color intensity, measured by UV-Visible spectroscopy and colorimetry. The optimum processing conditions for MAE (t= 8 min, T= 60 ºC, Et= 0%, and S/L= 5 g/L) originated 39.6±1.8 mg/g, while for UAE (t= 22 min, P= 500%; Et= 0%, and S/L= 5 g/L) led to 46.9±4.8 mg/g, which supports the use of UAE for recovery of betacyanins from the studied plant. This study highlighted globe amaranth as an alternative source of red-violet colorants with high potential to be used as natural food additives.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRoriz, Custódio L.; Pinela, José; Pereira, Carla; Fernandes, Ângela; Prieto, Miguel A.; Barros, Lillian; Oliveira, M.B.P.P.; Carvalho, Ana Maria; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2017). Globe amaranth as an alternative source of natural red-violet colorants: an optimization study addressing current needs of the industrialized world. In Living in a global world: ethnobotany, local knowledge and sustainability. 58th Annual Meeting of the Society for Economic Botany. Book of Abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-224-8pt_PT
dc.identifier.isbn978-972-745-224-8
dc.identifier.urihttp://hdl.handle.net/10198/15602
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectGomphrena globosa L.pt_PT
dc.subjectGlobe amaranthpt_PT
dc.subjectNatural colorantspt_PT
dc.subjectOptimization studypt_PT
dc.subjectNatural food colorantpt_PT
dc.titleGlobe amaranth as an alternative source of natural red-violet colorants: an optimization study addressing current needs of the industrialized worldpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.title58th Annual Meeting of the Society for Economic Botanypt_PT
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person.givenNameCustódio Lobo
person.givenNameJosé
person.givenNameCarla
person.givenNameÂngela
person.givenNameMiguel A.
person.givenNameLillian
person.givenNameAna Maria
person.givenNameFilomena
person.givenNameIsabel C.F.R.
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