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Effects of natural colourants on the fatty acids profile of different ice cream formulations

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.accessioned2018-02-12T10:28:12Z
dc.date.available2018-02-12T10:28:12Z
dc.date.issued2017
dc.description.abstractIce cream is a complex food colloid formed of air bubbles, fat globules, ice crystals and a serum unfrozen phase [1]. Although presenting a complex composition, including milk, sweeteners, emulsifiers, stabilizers, colourants and flavouring agents, ice cream is very poor in some essential components such as natural antioxidants, dietary fibres, minerals and vitamins, all representing features desired by consumers [2]. Nevertheless, the addition of a natural food colourant to ice cream, besides fulfilling its main colouring function, might be an effective way to functionalize it, due to the antioxidant activity of most natural colourants (e.g., anthocyanins, carotenoids or betacyanins). Gomphrena globosa L. is a good example of an alternative source of colouring compounds of natural origin, namely betacyanins, which present a threefold higher colouring capacity than its commercial analogue (anthocyanins), additionally possessing antioxidant, antiviral, and antimicrobial properties [3]. Therefore, betacyanins extracted from the purple flowers of G. globosa were evaluated as colouring/functionalizing agents in icecream formulations, aiming to verify potential improvements on fatty acids profile, analysed by gas chromatography (GC) coupled to a flame ionization detector (FID). In order to acquire comprehensive conclusions, other ice-cream formulations (IF) were prepared and analysed in 5 storage times (ST). Besides the ice cream containing G. globosa extract, three formulations were prepared: control ice cream (without colourants), ice cream with commercial betalain and ice cream with Beta vulgaris extract (E-162). The profiles in fatty acids were especially sensitive to ST, which induced a significant effect in all cases except C18:1 (p=0.271) and MUFA (p=0.108), in contrast with IF, which was only significant in the cases of C14:0, C16:1, C18:1 and MUFA. In general, the new colouring approach allowed maintain the most relevant fatty acids unchanged.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). Effects of natural colourants on the fatty acids profile of different ice cream formulations. 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/10198/15665
dc.language.isoengpt_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.titleEffects of natural colourants on the fatty acids profile of different ice cream formulationspt_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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