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Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains

2018Journal article 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.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-07-31T15:23:00Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-07-31T15:23:00Z
dc.date.issued2018
dc.description.abstractCurrently, there are some examples of natural colourants with commercial use. However, these colourants are usually under-exploited, besides being obtained from a reduced number of plant or algal species. Accordingly, we propose using betalains obtained from an alternative plant species, Gomphrena globosa, which have a powerful colouring activity besides being strong antioxidants, as a novel ice-cream colourant. For comparison purposes, other ice-cream formulations were prepared, namely without colourants, added with commercial betalain or with Beta vulgaris extract. Besides evaluating the colour parameters L*, a* and b*, the nutritional parameters, individual sugars and fatty acids profiles were also studied. These parameters were evaluated throughout time, up to a maximum of 60 days of freeze (−22 °C) storage. Betacyanin quantification of each formulation was also performed to determine its maintenance along storage. In general, ice-creams prepared with G. globosa were similar (considering nutritional, colour, individual sugars and fatty acids profiles) to those including B. vulgaris extract, thereby validating the suitability of this alternative plant as a source of food colourants, particularly as ice-cream colourants. Furthermore, the positive effects induced by the addition of this natural colourant were maintained throughout storage time, as indicated by the markers distribution in the linear discriminant analysis.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013); L. Barros and J.C.M. Barreira contracts and C.L. Roriz grant (SFRH/BD/117995/ 2016). This work was also funded by 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 ValorNatural®.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationRoriz, Custódio Lobo; Barreira, João C.M.; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains. LWT. ISSN 0023-6438. 92, p. 101-107en_EN
dc.identifier.doi10.1016/j.lwt.2018.02.009en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/6888
dc.language.isoeng
dc.peerreviewedyesen_EN
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.subjectColour parametersen_EN
dc.subjectFatty acidsen_EN
dc.subjectIce-creamen_EN
dc.subjectNatural colourantsen_EN
dc.subjectNutritional compositionen_EN
dc.titleGomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalainsen_EN
dc.typejournal article
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.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.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication4629b12c-39b0-4da8-8b8d-6efba5cf2d81
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