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Potential use of elderberry (Sambucus nigra l.) as natural colorant and antioxidant in the food industry: a review

2021Journal article Open access
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dc.contributor.authorDomínguez, Rubén
dc.contributor.authorPateiro, Mirian
dc.contributor.authorMunekata, Paulo E.S.
dc.contributor.authorLópez, Eva María Santos
dc.contributor.authorRodríguez, José Antonio
dc.contributor.authorBarros, Lillian
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T17:48:22Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T17:48:22Z
dc.date.issued2021
dc.description.abstractThe food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.en_EN
dc.description.sponsorshipThe authors thank GAIN (Axencia Galega de Innovación) for supporting this review (grant number IN607A2019/01). Authors (R.D., M.P., P.E.S.M., E.M.S.L., and J.M.L.) are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). L. Barros thanks the national funding by FCT, P.I., through the institutional scientific employment program for her contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationDomínguez, Rubén; Pateiro, Mirian; Munekata, Paulo E.S.; López, Eva María Santos; Rodríguez, José Antonio; Barros, Lillian; Lorenzo, José M. (2021). Potential use of elderberry (Sambucus nigra l.) as natural colorant and antioxidant in the food industry. a review. Foods. ISSN 2304-8158. 10:11, p. 1-16en_EN
dc.identifier.doi10.3390/foods10112713en_EN
dc.identifier.urihttp://hdl.handle.net/10198/12706
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectAnthocyaninsen_EN
dc.subjectAntioxidantsen_EN
dc.subjectBerryen_EN
dc.subjectBlack elderen_EN
dc.subjectEuropean elderen_EN
dc.subjectFood natural additivesen_EN
dc.subjectNatural diesen_EN
dc.subjectSynthetic additives replaceren_EN
dc.titlePotential use of elderberry (Sambucus nigra l.) as natural colorant and antioxidant in the food industry: a reviewen_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.familyNameBarros
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-3600-2013
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.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

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