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Prunus spinosa L. fruit epicarp: extraction of compounds with colouring capacity for food application

2021Conference object Open access
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dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorNovais, Cláudia
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorBaraldi, Ilton J.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-11-18T10:58:49Z
dc.date.available2024-11-18T10:58:49Z
dc.date.issued2021
dc.description.abstractPrunus spinosa L. is a wild shrub with bitter and astringent fruits, also known as blackthorn. These fruits are commercially underexplored, despite presenting high amounts of anthocyanins, and the epicarp if often discarded in the production of blackthorn jams and jellies. The present study aimed to characterize the fruit epicarp and develop an anthocyanin-based food colorant, predominantly rich in cyanidin 3-rutinoside and peonidin 3-rutinoside. The extract was obtained by ultrasound-assisted extraction, a rapid and low-cost extraction procedure (Leichtweis, 2019), and it was incorporated in a typical Brazilian pastry product named “beijinhos”. The coloured products were monitored and compared to control samples (uncoloured products) in terms of nutritional, chemical, and physical properties, immediately after manufacture and after 24h, according to the typical shelf-life of this product. For that purpose, the colour parameters were evaluated using a portable colorimeter, through the CIELab spherical coordinates (L*, a*, and b*), the nutritional value was assessed following AOAC procedures, the texture was evaluated using a texture analyser, the pH using a portable pH-meter, the phenolic profile was assessed by HPLC-DAD/ESI-MS, the fatty acids composition was assessed by GC-FID, and the free sugars by HPLC-RI. The extract presented a reddish-purple hue and conferred a purple colour to the pastry product. The addition of the colorant extract did not cause changes in pH, fatty acid profile, and nutritional parameters of “beijinhos”, except in the content of free sugars, where the levels of glucose and fructose were higher when compared to the control, reflecting the profile of free sugars of this fruit epicarp. Regarding the rheological parameters, the addition of the colorant extract significantly changed the hardness, cohesiveness, springiness, gumminess, and chewiness of the coloured products, compared to the control ones. The colour analysis was performed with a portable colorimeter and the CIELab spherical coordinates (L*, a*, and b*) were obtained and calculated. The purple colour conferred by the extract has lost some intensity after 24 h, but this observation was also made for the control sample, over the 24-hour period. In general, the obtained colorant revealed a good colouring ability, without causing significant alterations in the nutritional, chemical, and physical characteristics of the food product, corroborating the applicability of this bioresidue for the development of natural additives.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). National funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira, M.I. Dias, and L. Barros contracts and the individual scientific employment program-contract for M. Carocho and J.C.M. Barreira contracts, and M.G. Leichtweis PhD grant (2020.06706.BD). To FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P; to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural® and Project GreenHealth - Norte-01-0145-FEDER-000042. To Xunta de Galicia for M.A. Prieto grant.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeichtweis, Maria Gabriela; Novais, Cláudia; Pereira, Carla; Dias, Maria Inês; Carocho, Márcio; Barreira, João C.M.; Baraldi, Ilton J.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Prunus spinosa L. fruit epicarp: extraction of compounds with colouring capacity for food application. In RETASTE: Rethink Food Waste. Atenas. ISBN 978-618-84774-2-1pt_PT
dc.identifier.isbn978-618-84774-2-1
dc.identifier.urihttp://hdl.handle.net/10198/30623
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherHellenic Mediteranean Universitypt_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.subjectBlackthorne bioresiduept_PT
dc.subjectAnthocyaninspt_PT
dc.subjectFood colorantpt_PT
dc.subjectPastry product applicationpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titlePrunus spinosa L. fruit epicarp: extraction of compounds with colouring capacity for food applicationpt_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/2020.06706.BD/PT
oaire.citation.conferencePlaceAtenaspt_PT
oaire.citation.endPage126pt_PT
oaire.citation.startPage125pt_PT
oaire.citation.titleRETASTE: Rethink Food Wastept_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameLeichtweis
person.familyNameNovais
person.familyNamePereira
person.familyNameDias
person.familyNameCarocho
person.familyNameBarreira
person.familyNameFerreira
person.familyNameBarros
person.givenNameMaria Gabriela
person.givenNameCláudia
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameMárcio
person.givenNameJoão C.M.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
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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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