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A novel natural colouring strategy for ice cream: effects on the profiles of individual sugars

2017Conference object Open access
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dc.contributor.authorRoriz, Custódio Lobo
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorMorales, Patricia
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-12T17:16:20Z
dc.date.available2018-02-12T17:16:20Z
dc.date.issued2017
dc.description.abstractThe production of ice cream consists of two essential steps: firstly, the mixture is prepared and aerated, and afterwards it is frozen. This complex frozen dessert consists of several components, such as air bubbles (to give volume), water (in the form of ice crystals to confer weight), a partially frozen serum phase, and small amounts of emulsifiers, stabilizers and colourants [1]. Probably, ice cream is not the best product to answer to the growing health concerns, mainly due to the increased rate of obesity, metabolic syndrome and diabetes. This has been bothering consumers, leading them to seek healthier foods [2]. Nevertheless, ice cream is a very appreciated desert all over the world, representing a suitable food matrix to be submitted to any improvement process, such as the addition of natural additives with acknowledged bioactive properties. Currently, there is a trend to replace the artificial colourants used in ice cream preparation. The flowers of Gomphrena globosa L., contain high levels of betacyanins, which have a strong colouring capacity, in addition to their high antioxidant activity and chemopreventive effects [3]. Accordingly, aqueous extracts from G. globosa flowers were incorporated in ice cream, benefiting from their dual colouring/functionalizing effects. To validate their suitability, the prepared formulations were compared to other ice cream (i) free of any colourant, (ii) added with commercial betalain, or (iii) added with Beta vulgaris extract (E-162). Among other parameters, the individual sugar profiles were evaluated by high-performance liquid chromatography (HPLC) coupled to a refractive index detector (RI) throughout storage time (up to 60 days). Overall, the tested formulations did not induce significant changes in individual sugars profile, except for the lower sucrose contents detected in ice creams prepared with B. vulgaris extract. Therefore, the extracts of G. globosa might be considered as an effective colouring solution, without compromising individual sugars profile, one of the most important parameters to assess ice cream quality.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), C. Lobo Roriz (SFRH/BD/117995/2016) grant and L. Barros and J.C.M. Barreira contracts. Authors also thank the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of NORTE-01-0145-FEDER-023289: DeCodE and ValorNatural® projects.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRoriz, Custódio Lobo; Barreira, João C.M.; Morales, Patrícia; Barros, Lillian; Ferreira, Isabel C.F.R. (2017). A novel natural colouring strategy for ice cream: effects on the profiles of individual sugars. In 10º Encontro Nacional de Cromatografia. Bragança. ISBN 978-972-745-234-7pt_PT
dc.identifier.isbn978-972-745-234-7
dc.identifier.urihttp://hdl.handle.net/10198/15700
dc.language.isoporpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationDevelopment of a new colouring agent from Gomphrena globosa L.: optimization of the extraction process, stability studies and proof-of-concept in a food matrix
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleA novel natural colouring strategy for ice cream: effects on the profiles of individual sugarspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleDevelopment of a new colouring agent from Gomphrena globosa L.: optimization of the extraction process, stability studies and proof-of-concept in a food matrix
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F117995%2F2016/PT
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.title10º Encontro Nacional de Cromatografiapt_PT
oaire.fundingStream5876
oaire.fundingStreamPOR_NORTE
person.familyNameRoriz
person.familyNameBarreira
person.familyNameBarros
person.familyNameFerreira
person.givenNameCustódio Lobo
person.givenNameJoão C.M.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9519-D97C-6B17
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-4021-1078
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridD-8269-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id56151637600
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
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.typeconferenceObjectpt_PT
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