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Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products

2020Journal article Open access
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dc.contributor.authorBackes, Emanueli
dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorPereira, Carla
dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorGenena, Aziza Kamal
dc.contributor.authorBaraldi, Ilton J.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T13:00:35Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T13:00:35Z
dc.date.issued2020
dc.description.abstractThe present work describes the evaluation of fig peels and blackthorn fruit extracts as natural purple colorants in doughnuts (icing) and in a typical Brazilian pastry called “beijinho”. The extracts were screened for their antioxidant activity as well as their antibacterial capacity. Nutritionally, the employed extracts did not induce significant changes, contrarily to the observed for the rheological features, mainly the darker purple tone observed when blackthorn extract was used in the icing solution. After 24 h, both prepared formulations showed a decrease in color intensity, with no significant differences between fig and blackthorn extracts. In turn, the firmness and consistency of the doughnuts benefited from using natural colorants in the icing solution, while “beijinhos” became softer and chewier, which are valued attributes. A significant increase in the antioxidant and antimicrobial activities was also observed for both natural extracts. Accordingly, the evaluated extracts are promising candidates as natural food colorants.en_EN
dc.description.sponsorshipThe authors would like to thank the Foundation for Science and Technology (FCT, Portugal) and FEDER, under Program PT2020 for financing CIMO (Centro de Investigação de Montanha) (UID/AGR/ 00690/2019). This work was further funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020 within the scope of the Mobilizador ValorNatural® project, to whom the author M. Carocho thanks for his contract. Further acknowledgments are due to the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros’ contracts, and though the celebration of program-contract foreseen in No. 4, 5 and 6 of article 23° of Decree-Law No. 57/2016, of 29th August, amended by Law No. 57/2017, of 19th July for C. Pereira’s contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationBackes, Emanueli; Leichtweis, Maria G.; Pereira, Carla; Carocho, Marcio; Barreira, João C.M.; Genena, Aziza Kamal; Baraldi, Ilton J.; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products. Food Chemistry. ISSN 0308-8146. 333, p. 1-11en_EN
dc.identifier.doi10.1016/j.foodchem.2020.127457en_EN
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/23331
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectFicus carica L. peelen_EN
dc.subjectIcing, pastryen_EN
dc.subjectNatural colorantsen_EN
dc.subjectPrunus spinosa L. epicarpen_EN
dc.titleFicus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery productsen_EN
dc.typejournal article
dspace.entity.typePublication
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person.familyNameLeichtweis
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person.familyNameBarreira
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person.givenNameEmanueli
person.givenNameMaria Gabriela
person.givenNameCarla
person.givenNameMárcio
person.givenNameJoão C.M.
person.givenNameFilomena
person.givenNameLillian
person.givenNameIsabel C.F.R.
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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