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Incorporation of betacyanin-rich extracts in ice cream: comparison among different additives and control formulation

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dc.contributor.authorRoriz, Custódio Lobo
dc.contributor.authorBarros, Lillian
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-09T12:20:26Z
dc.date.available2018-02-09T12:20:26Z
dc.date.issued2017
dc.description.abstractFood appearance is as important as its taste. Colour preservation, for instance, is one of the top concerns throughout food processing [1] . Nowadays, the main trend is developing visually appealing foods, which simultaneously should contain enhanced functional properties. Products typically containing limited levels of bioactive compounds, such as the widely consumed ice cream, present better possibilities for improvement [2]. Ice creams are complex colloidal systems combining milk, sweeteners, emulsifiers, stabilizers, colouring and flavouring agents. These ingredients are often artificial, but they could be replaced by natural alternatives, fulfilling the current concern about cleaner labels. Colouring agents, in particular, are highly valued by consumers, who prefer natural compounds instead artificial ones, often perceived as being harmful [3]. In fact, some natural dyes are already available on the market, but other alternative sources could be exploited. Betalains, which can be divided in red-violet betacyanins and yellow-orange betaxanthins are a good example of compounds deserving higher attention. Betacyanins are usually derived from beetroot, but they can be obtained from different sources such as the purple flowers of Gomphrena g/abosa L. (Amaranthaceae) [4]. Accordingly, betacyanins from G. globosa were used as colouring agents in ice creams and further compared with other ice cream formulations (containing commercial betalain or free of any colouring agents). Besides the colouring strength, the nutritional parameters, individual sugars and fatty acids profiles were also compared. To obtain a thorough characterization, all parameters were evaluated in five different times: preparation day and after 15, 30, 45 and 60 days of storage. Nutritional parameters, except protein along storage time (ST) and ash among ice cream formulations (IF) showed significant differences either comparing different ST or IF. Nevertheless, while colour parameters remained unchanged along ST (except L * in fresh samples), they varied significantly in each IF. On the other hand, ST proved to be a stronger effector on fatty acids than IF, which caused no significant changes in most cases. Overall, both natural extracts proved to be suitable alternatives to the commercial dye (betalain), according to the maintenance of nutritional and fatty acids profiles and improvement in the appearance of the tested food product.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/11799S/2016) grant and L. Barros and J.C.M. Barreira contracts. Authors also thank the European Structural and Investment Funds (FEEl) 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; Barros, Lillian; Barreira, João C.M.; Morales, Patricia; Ferreira, Isabel C.F.R. (2017). Incorporation of betacyanin-rich extracts in ice cream: comparison among different additives and control formulation. In XXIII Encontro Galego Portugués de Química. Ferrol. ISBN 978-84-697-7356-7pt_PT
dc.identifier.isbn978-84-697-7356-7
dc.identifier.urihttp://hdl.handle.net/10198/15649
dc.language.isoengpt_PT
dc.peerreviewedyespt_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.titleIncorporation of betacyanin-rich extracts in ice cream: comparison among different additives and control formulationpt_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.conferencePlaceFerrol, Espanhapt_PT
oaire.citation.titleXXIII Encontro Galego Portugués de Químicapt_PT
oaire.fundingStream5876
oaire.fundingStreamPOR_NORTE
person.familyNameRoriz
person.familyNameBarros
person.familyNameBarreira
person.familyNameFerreira
person.givenNameCustódio Lobo
person.givenNameLillian
person.givenNameJoão C.M.
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.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridD-8269-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id56151637600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id54895546900
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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