Advisor(s)
Abstract(s)
Color has been considered to be the flashiest attribute of foodstu s and
researchers have shown a great interest in the extraction of pigmented compounds from vegetal
products, with the purpose to provide alternative counterparts to the food industry; (2) Methods:
This study aimed to explore Rubus ulmifolius Schott fruits as a potential source of anthocyanins,
optimizing the extraction method, evaluating the bioactivity and incorporating the rich extract into a
bakery food product; (3) Results: After the extraction optimization, results showed R. ulmifolius fruits
to be a great source of anthocyanins, obtaining an amount of 33.58 mg AT/g E, with an extraction yield
of 62.08%. The rich anthocyanin extract showed antitumor and antimicrobial potential in some tumor
cell lines and strains, respectively, as well as the absence of toxicity; (4) Conclusions: The extract
when incorporated in a bakery product showed a good coloring capacity, maintaining the nutritional
value, revealing its use to be a great approach for replacing artificial colorants.
Description
Keywords
Anthocyanins Food incorporation Heat assisted extraction Natural colorant Response surface methodology Rubus ulmifolius Schott fruits
Pedagogical Context
Citation
Silva, Liliana Primo; Pereira, Eliana; Prieto, Miguel A.; Simal-Gandara, Jesus; Pires, Tânia C.S.P.; Alves, Maria José; Calhelha, Ricardo; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction optimization of coloring pigments and incorporation in a bakery product. Molecules. ISSN 1420-3049. 24, p. 1-19