Silva, Liliana Primo daPereira, ElianaPrieto Lage, Miguel A.Simal-Gandara, JesusPires, Tânia C.S.Alves, Maria JoséCalhelha, Ricardo C.Barros, LillianFerreira, Isabel C.F.R.2018-02-192020-01-062018-01-192020-01-062019Silva, Liliana Primo; Pereira, Eliana; Prieto, Miguel A.; Simal-Gandara, Jesus; Pires, Tânia C.S.P.; Alves, Maria José; Calhelha, Ricardo; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction optimization of coloring pigments and incorporation in a bakery product. Molecules. ISSN 1420-3049. 24, p. 1-19http://hdl.handle.net/10198/20292Color has been considered to be the flashiest attribute of foodstu s and researchers have shown a great interest in the extraction of pigmented compounds from vegetal products, with the purpose to provide alternative counterparts to the food industry; (2) Methods: This study aimed to explore Rubus ulmifolius Schott fruits as a potential source of anthocyanins, optimizing the extraction method, evaluating the bioactivity and incorporating the rich extract into a bakery food product; (3) Results: After the extraction optimization, results showed R. ulmifolius fruits to be a great source of anthocyanins, obtaining an amount of 33.58 mg AT/g E, with an extraction yield of 62.08%. The rich anthocyanin extract showed antitumor and antimicrobial potential in some tumor cell lines and strains, respectively, as well as the absence of toxicity; (4) Conclusions: The extract when incorporated in a bakery product showed a good coloring capacity, maintaining the nutritional value, revealing its use to be a great approach for replacing artificial colorants.engAnthocyaninsFood incorporationHeat assisted extractionNatural colorantResponse surface methodologyRubus ulmifolius Schott fruitsjournal article10.3390/molecules24112181