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Application of an anthocyanin-based colorant in a pastry product

2021Conference object Open access
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dc.contributor.authorBackes, Emanueli
dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPalmeira, Luís
dc.contributor.authorPereira, Carla
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-11-20T10:47:13Z
dc.date.available2024-11-20T10:47:13Z
dc.date.issued2021
dc.description.abstractThe fig (Ficus carica L.) peel is an agro-industrial by-product that is not applied in any field of industry. Due to its colour, it can be considered as an important source of anthocyanins that can be used in the preparation of food colorants [1]. In the present study, an anthocyanin-based food colorant was obtained from fig peel and was applied in a food product, a doughnut icing, in order to analyse the variations induced in its nutritional, chemical, and physical composition during storage (24 hours). The anthocyanin-rich extract was obtained by ultrasound assisted extraction, its composition was determined by HPLC-DAD-ESI/MS, and the cytotoxicity was tested against a primary culture of non-tumour porcine liver cells, PLP2. The nutritional properties of the prepared icing were evaluated following official food analysis methods [2] and free sugars and fatty acids profiles were obtained by HPLC-RI and GC-FID, respectively. The pH was measured with a pH-meter and the colour (L*, a*, and b*) and texture (firmness, consistency, cohesiveness, and viscosity) parameters were measured using a colorimeter and a texture analyser.The main colouring compound found in the fig peel extract was cyanidin-3-rutinoside and the extract did not reveal cytotoxic properties, being safe for food application. Comparing with a control formulation (Figure 1), the extract addition did not cause significant changes in the icing nutritional, free sugars, and fatty acids profiles. After storage, there was a slight decrease in the moisture content, probably due to absorption from the environment. For this reason, nutritional and chemical parameters tended to increase after 24 hours. The addition of the extract did not change the pH of the icing. However, significant differences were observed for all the texture parameters both between the control and the coloured icing and between both icings regarding the day of preparation and 24 hours after. Moreover, the differences after storage were much lower in the coloured icing, which is an additional advantage of its application.The results obtained corroborate the possibility of recovering colouring molecules from agro-food industry residues to be used as food colorants.pt_PT
dc.description.sponsorshipTo FCT (Portugal) through national funds FCT/MCTES: CIMO (UIDB/00690/2020); FCT, P.I.: L.B. and C.P. (institutional scientific employment program-contract) and A.K.M. and M.G.L. (2020.06231.BD and 2020.06706.BD PhD grants, respectively); FEDER-Interreg España-Portugal: TRANSCoLAB 0612_TRANS_CO_LAB_2_P; ERDF through ROP North 2020: Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBackes, Emanueli; Leichtweis, Maria Gabriela; Molina, Adriana K.; Palmeira, Luís; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Application of an anthocyanin-based colorant in a pastry product. In 7th Portuguese Young Chemists Meeting (7PYCheM). Bragança. ISBN 978-989-8124-31-9pt_PT
dc.identifier.isbn978-989-8124-31-9
dc.identifier.urihttp://hdl.handle.net/10198/30635
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPastrypt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleApplication of an anthocyanin-based colorant in a pastry productpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.06231.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.06706.BD/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage154pt_PT
oaire.citation.startPage154pt_PT
oaire.citation.title7th Portuguese Young Chemists Meeting (7PYCheM)pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.fundingStreamPOR_NORTE
person.familyNameBackes
person.familyNameLeichtweis
person.familyNameMolina
person.familyNamePalmeira
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.givenNameEmanueli
person.givenNameMaria Gabriela
person.givenNameAdriana K.
person.givenNameLuís
person.givenNameCarla
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
person.identifier144781
person.identifier469085
person.identifier.ciencia-idFF17-0385-78C0
person.identifier.ciencia-idC110-0167-E58D
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person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0003-2875-9097
person.identifier.orcid0000-0002-6015-9043
person.identifier.orcid0000-0002-6234-2212
person.identifier.orcid0000-0003-3698-5641
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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