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Rubus ulmifolius Schott as a novel source of food colorant: extraction optimization of coloring pigments and incorporation in a bakery product

2019Artigo científico Acesso aberto
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dc.contributor.authorSilva, Liliana Primo da
dc.contributor.authorPereira, Eliana
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorAlves, Maria José
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-06T14:10:48Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:10:48Z
dc.date.issued2019
dc.description.abstractColor 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.
dc.description.sponsorshipThis research was funded by the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2019).L. Barros and R. Calhelha also thank the national funding by FCT, P.I.; through the institutional scientific employment program-contract for their contracts; Interreg España-Portugal for financial support through the project 0377_Iberphenol_6_E); and the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE and project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSilva, 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. 1-19en_EN
dc.identifier.doi10.3390/molecules24112181en_EN
dc.identifier.urihttp://hdl.handle.net/10198/20292
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAnthocyaninsen_EN
dc.subjectFood incorporationen_EN
dc.subjectHeat assisted extractionen_EN
dc.subjectNatural coloranten_EN
dc.subjectResponse surface methodologyen_EN
dc.subjectRubus ulmifolius Schott fruitsen_EN
dc.titleRubus ulmifolius Schott as a novel source of food colorant: extraction optimization of coloring pigments and incorporation in a bakery producten_EN
dc.typejournal article
dspace.entity.typePublication
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person.givenNameEliana
person.givenNameMiguel A.
person.givenNameTânia C.S.P.
person.givenNameMaria José
person.givenNameRicardo C.
person.givenNameLillian
person.givenNameIsabel C.F.R.
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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