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Incorporation of natural colorants obtained from edible flowers in yogurts

2018Journal article Open access
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dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-10-29T09:14:02Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-10-29T09:14:02Z
dc.date.issued2018
dc.description.abstractThe substitution of artificial dyes by natural colouring agents is among the top concerns of food industry to fulfil current consuming trends, justifying the prospection of novel natural sources of these compounds. Herein, the hydrophilic extracts from rose, cornflower and dahlia were tested as potential substitutes to E163 (anthocyanin extract). Besides comparing the colouring capacity, the potential occurrence of changes in the chemical composition of yogurts (nutritional parameters, free sugars and fatty acids) was also assessed throughout storage (up to 7 days) and compared with a “blank” (free of any additive) yogurt formulation. In general, yogurts prepared with flower extracts, presented similar nutritional value and free sugars profile to those prepared with E163 and to the “blank” yogurt. Nevertheless, rose extract turned out to be the most suitable alternative to E163 as these two groups of yogurts had similar nutritional composition, free sugars and fatty acids composition, besides presenting close scores in colour parameters.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (strategic project UID/AGR/00690/2013), to REQUIMTE (national funds and cofinanced by FEDER, under the Partnership Agreement PT2020), Tânia Pires (SFRH/BD/129551/2017) and João C.M. Barreira and L. Barros contracts. The GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E; the European Structural and Investment Funds (FEEI) 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.citationPires, Tânia C.S.P.; Dias, Maria Inês; Barros, Lillian; Barreira, João C.M.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2018). Incorporation of natural colorants obtained from edible flowers in yogurts. LWT - Food Science and Technology. ISSN 0023-6438. 97, p. 668-675en_EN
dc.identifier.doi10.1016/j.lwt.2018.08.013en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/18112
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.publisherElsevier
dc.relationBio-based coloring agents for food applications: a “biorefinery” approach from the bio-waste of blueberry fruits and edible petals
dc.subjectChemical compositionen_EN
dc.subjectNatural colorantsen_EN
dc.subjectShelf-life stabilityen_EN
dc.subjectYogurten_EN
dc.titleIncorporation of natural colorants obtained from edible flowers in yogurtsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleBio-based coloring agents for food applications: a “biorefinery” approach from the bio-waste of blueberry fruits and edible petals
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F129551%2F2017/PT
oaire.fundingStream5876
oaire.fundingStreamPOR_NORTE
person.familyNamePires
person.familyNameDias
person.familyNameBarros
person.familyNameBarreira
person.familyNameFerreira
person.givenNameTânia C.S.P.
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameJoão C.M.
person.givenNameIsabel C.F.R.
person.identifier2118829
person.identifier469085
person.identifier144781
person.identifier.ciencia-id321E-2D96-00CA
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-2842-2018
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridD-8269-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id54895546900
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.rightsopenAccessen_EN
rcaap.typearticleen_EN
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