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Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry product

2021Journal article Open access
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dc.contributor.authorPires Junior, Eleomar de O.
dc.contributor.authorPereira, Eliana
dc.contributor.authorCarocho, Márcio
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorĆirić, Ana
dc.contributor.authorSoković, Marina
dc.contributor.authorGarcia, Carolina C.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.date.accessioned2021-09-24T14:17:39Z
dc.date.available2021-09-24T14:17:39Z
dc.date.issued2021
dc.description.abstractFlowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer.pt_PT
dc.description.sponsorshipThis research was funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project GreenHealth—Digital strategies in biological assets to improve well-being and promote green health, Norte-01-0145-FEDER- 000042. This work has also been supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (451-03-68/2020-14/200007). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by F.C.T. and P.I., through the institutional scientific employment program-contract for M.I. Dias, C. Pereira, R.C. Calhelha, and L. Barros contracts, and through the individual scientific employment program-contract for M. Carocho contract (CEECIND/00831/2018) and to the Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural® for the contract of E. Pereira.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires, Eleomar de O.; Pereira, Eliana; Carocho, Márcio; Pereira, Carla; Dias, Maria Inês; Calhelha, Ricardo C.; Ćirić, Ana; Soković, Marina; Garcia, Carolina C.; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, Lillian (2021). Study on the potential application of impatiens balsamina l. Flowers extract as a natural colouring ingredient in a pastry product. International Journal of Environmental Research and Public Health. ISSN 1660-4601. 18:17, p. 1-21pt_PT
dc.identifier.doi10.3390/ijerph18179062pt_PT
dc.identifier.issn1660-4601
dc.identifier.urihttp://hdl.handle.net/10198/23927
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEdible flowerspt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectBioactivitiespt_PT
dc.subjectNatural colorantspt_PT
dc.subjectFood industrypt_PT
dc.titleStudy on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry productpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.citation.issue17pt_PT
oaire.citation.titleInternational Journal of Environmental Research and Public Healthpt_PT
oaire.citation.volume18pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNamePereira
person.familyNameCarocho
person.familyNamePereira
person.familyNameDias
person.familyNameCalhelha
person.familyNameFerreira
person.familyNameCaleja
person.familyNameBarros
person.givenNameEliana
person.givenNameMárcio
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.givenNameCristina
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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