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Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products

2023Journal article Open access
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dc.contributor.authorRoriz, Custódio Lobo
dc.contributor.authorCarocho, Márcio
dc.contributor.authorAlves, Maria José
dc.contributor.authorRodrigues, Paula
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-04-19T15:27:14Z
dc.date.available2018-04-19T15:27:14Z
dc.date.issued2023
dc.description.abstractThe aim of this study was to assess the performance and stability of betacyanin compounds present in enriched extracts of red-fleshed pitaya peels (Hylocereus costaricensis) and the flowers of Amaranthus caudatus; they were evaluated as natural food colorants in tagliatelle pasta and meringue cookies. The recovered natural extracts showed promising stability, maintaining a deep pink color over a storage time of 14 days, without deeply changing the chemical composition. A number of factors were assessed, including the microbial load, texture, color, nutritional value, and contents of organic acids, fatty acids, and even free sugars of the products. Some significant interactions between the type of colorant and storage time contributed to the changes in some analyzed parameters, as can be observed from the results for organic and fatty acids in the tagliatelle pasta and meringue cookies. Another significant achievement was the reduction in the microbial load during the storage time, which strengthens the antibacterial power of these natural extracts.pt_PT
dc.description.sponsorshipThe 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 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). S. Heleno and M. Carocho thank FCT for their individual employment program contract (CEEC-IND/00831/2018, CEECIND/03040/2017), C. L. Roriz PhD’s grant (SFRH/BD/117995/2016) and L. Barros also thanks the national funding by FCT through the institutional scientific employment program contract for her contract. P. Morales is grateful to the Spanish Ministry of Science and Innovation (grant PID2019-109365RA-I00 (Ref. AEI/10.13039/ 501100011033)) and to the ALIMNOVA Research Group 951505 (UCM 252/2017; project GRFN14-22).
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRoriz, Custódio Lobo; Carocho, Márcio; Alves, Maria José; Rodrigues, Paula; Morales, Patricia; Ferreira, Isabel C.F.R.; Heleno, Sandrina A.; Barros, Lillian (2023). Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products. Food & Function. eISSN 2042-650X. 14:19, p. 8775-8784pt_PT
dc.identifier.doi10.1039/d3fo01660a
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/17120
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherThe Royal Society of Chemistrypt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectGomphrena-globosa L.
dc.subjectExtraction
dc.titleBetacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood & Functionpt_PT
person.familyNameRoriz
person.familyNameCarocho
person.familyNameAlves
person.familyNameRodrigues
person.familyNameFerreira
person.familyNameHeleno
person.familyNameBarros
person.givenNameCustódio Lobo
person.givenNameMárcio
person.givenNameMaria José
person.givenNamePaula
person.givenNameIsabel C.F.R.
person.givenNameSandrina A.
person.givenNameLillian
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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