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Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

2020Journal article Open access
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dc.contributor.authorAlbuquerque, Bianca R.
dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:13Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:13Z
dc.date.issued2020
dc.description.abstractHeat- and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were optimized and the colouring potential of the developed extract was tested on macarons. The independent variables time (t), solvent concentration (S), and temperature (T) or power (P) were combined in a five-level central composite design coupled with response surface methodology. The delphinidin-3-O-glucoside and cyanidin-3-O-glucoside levels monitored by HPLC-DAD-ESI/MS were used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. HAE was the most efficient method yielding 81 ± 2 mg/g extract under optimal conditions (t = 21.8 min, T = 47.1 °C and S = 9.1% ethanol, v/v). Macarons were then produced using the optimized anthocyanin-rich colouring extract and their colour parameters and nutritional profile were monitored during shelf-life. The obtained results provided useful information for the development of anthocyanin-rich extracts from a bio-waste with potential use as natural food colorants.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationAlbuquerque, Bianca R.; Pinela, José; Barros, Lillian; Oliveira, M. Beatriz P.P.; Ferreira, Isabel C.F.R. (2020). Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product. Food Chemistry. ISSN 0308-8146. 316, p. 1-10en_EN
dc.identifier.doi10.1016/j.foodchem.2020.126364en_EN
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/20396
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAnthocyaninsen_EN
dc.subjectColour stabilityen_EN
dc.subjectExtraction optimizationen_EN
dc.subjectJabuticaba epicarpen_EN
dc.subjectNatural colorantsen_EN
dc.titleAnthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery producten_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameAlbuquerque
person.familyNamePinela
person.familyNameBarros
person.familyNameFerreira
person.givenNameBianca R.
person.givenNameJosé
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id621C-B603-7519
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-4109-7921
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57192311941
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublicationc74e6f34-eab8-47bc-906b-dafb96b9f473
relation.isAuthorOfPublication706cd9ff-065b-4c98-98a7-5c0a9e45adc4
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relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoveryc74e6f34-eab8-47bc-906b-dafb96b9f473

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