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Eggplant fruit (Solanum melongena l.) and bio-residues as a source of nutrients, bioactive compounds, and food colorants, using innovative food technologies

2021Artigo científico Acesso aberto
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dc.contributor.authorSilva, Gabriel Figueiredo Pantuzza
dc.contributor.authorPereira, Eliana
dc.contributor.authorMelgar Castañeda, Bruno
dc.contributor.authorStojković, Dejan
dc.contributor.authorSoković, Marina
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorPereira, Carla
dc.contributor.authorAbreu, Rui M.V.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T15:11:45Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T15:11:45Z
dc.date.issued2021
dc.description.abstractConsumers are very concerned with following a healthy diet, along with some precautions that may influence environmental impact. Solanum melongena L. is one of the most consumed vegetables due to its excellent nutritional value and antioxidant action. Associated with its high consumption, considerable amounts of agro†food wastes are produced. This work targets the valorization of this matrix, through the use of its bio†residues to study the obtention of coloring pigments, applying innovative technologies. Its nutritional value, chemical composition, and bioactive potential were evaluated, and the ultrasound†assisted extraction to obtain coloring pigments of high industrial interest was optimized. Considering the results, low contents of fat and carbohydrates and energy value were evident, as well as the presence of compounds of interest (free sugars, organic acids, unsaturated fatty acids, and phenolic acids). In addition, the antioxidant and antimicrobial potential was detected. Response surface methodology was performed to optimize the extraction of natural pigments, showing a concentration of 11.9 mg/g of anthocyanins/g of extract, applying optimal conditions of time, solvent, and solid/liquid ratio of 0.5 min, 68.2% (v/v) and 5 g/L, respectively. S. melongena proved to be a good source of bioactive compounds and natural pigments, which can generate great interest in the food industry.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and European Regional Development Fund (ERDF) under Program PT2020 for financial support to CIMO (UID/AGR/00690/2020); this work was also funded by ERDF through the Regional Operational Program North 2020, within the scope of project “Mobilizador” Norte-01-0247-FEDER024479: ValorNatural®. The authors are also grateful to Interreg España-Portugal for financial support through the project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P; to Ministry of Education, Science and Technological Development, Republic of Serbia. The authors are grateful to the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and R. Calhelha’s contract; C. Pereira’s contract though the celebration of program-contract foreseen in No. 4, 5, and 6 of article 23 of Decree-Law No. 57/2016, of 29 August, amended by Law No. 57/2017, of 19 July.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSilva, Gabriel F. Pantuzza ; Pereira, Eliana; Melgar, Bruno; Stojković, Dejan; Soković, Marina; Calhelha, Ricardo C.; Pereira, Carla; Abreu, Rui M.V.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Eggplant fruit (Solanum melongena l.) and bio-residues as a source of nutrients, bioactive compounds, and food colorants, using innovative food technologies. Applied Sciences. ISSN 2076-3417. 11:1, p. 1-24en_EN
dc.identifier.doi10.3390/app11010151en_EN
dc.identifier.issn2076-3417
dc.identifier.urihttp://hdl.handle.net/10198/24283
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationUID/AGR/00690/2020
dc.subjectAnthocyaninsen_EN
dc.subjectBioactivityen_EN
dc.subjectEggplanten_EN
dc.subjectNatural colorantsen_EN
dc.titleEggplant fruit (Solanum melongena l.) and bio-residues as a source of nutrients, bioactive compounds, and food colorants, using innovative food technologiesen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNamePereira
person.familyNameMelgar Castañeda
person.familyNameCalhelha
person.familyNamePereira
person.familyNameAbreu
person.familyNameFerreira
person.familyNameBarros
person.givenNameEliana
person.givenNameBruno
person.givenNameRicardo C.
person.givenNameCarla
person.givenNameRui M.V.
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
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person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-7745-8015
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-8017-2018
person.identifier.ridJ-2172-2014
person.identifier.ridK-1629-2016
person.identifier.ridE-8500-2013
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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