Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry product
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/23927 |
Resumo: | Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer. |
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Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry productEdible flowersNutritional compositionPhenolic compoundsBioactivitiesNatural colorantsFood industryFlowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer.This research was funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project GreenHealth—Digital strategies in biological assets to improve well-being and promote green health, Norte-01-0145-FEDER- 000042. This work has also been supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (451-03-68/2020-14/200007). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by F.C.T. and P.I., through the institutional scientific employment program-contract for M.I. Dias, C. Pereira, R.C. Calhelha, and L. Barros contracts, and through the individual scientific employment program-contract for M. Carocho contract (CEECIND/00831/2018) and to the Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural® for the contract of E. Pereira.Biblioteca Digital do IPBPires Junior, Eleomar de O.Pereira, ElianaCarocho, MárcioPereira, CarlaDias, Maria InêsCalhelha, Ricardo C.Ćirić, AnaSoković, MarinaGarcia, Carolina C.Ferreira, Isabel C.F.R.Caleja, CristinaBarros, Lillian2021-09-24T14:17:39Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/23927engPires, Eleomar de O.; Pereira, Eliana; Carocho, Márcio; Pereira, Carla; Dias, Maria Inês; Calhelha, Ricardo C.; Ćirić, Ana; Soković, Marina; Garcia, Carolina C.; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, Lillian (2021). Study on the potential application of impatiens balsamina l. Flowers extract as a natural colouring ingredient in a pastry product. International Journal of Environmental Research and Public Health. ISSN 1660-4601. 18:17, p. 1-211660-460110.3390/ijerph18179062info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:53:31Zoai:bibliotecadigital.ipb.pt:10198/23927Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:14:50.639817Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry product |
title |
Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry product |
spellingShingle |
Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry product Pires Junior, Eleomar de O. Edible flowers Nutritional composition Phenolic compounds Bioactivities Natural colorants Food industry |
title_short |
Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry product |
title_full |
Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry product |
title_fullStr |
Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry product |
title_full_unstemmed |
Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry product |
title_sort |
Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry product |
author |
Pires Junior, Eleomar de O. |
author_facet |
Pires Junior, Eleomar de O. Pereira, Eliana Carocho, Márcio Pereira, Carla Dias, Maria Inês Calhelha, Ricardo C. Ćirić, Ana Soković, Marina Garcia, Carolina C. Ferreira, Isabel C.F.R. Caleja, Cristina Barros, Lillian |
author_role |
author |
author2 |
Pereira, Eliana Carocho, Márcio Pereira, Carla Dias, Maria Inês Calhelha, Ricardo C. Ćirić, Ana Soković, Marina Garcia, Carolina C. Ferreira, Isabel C.F.R. Caleja, Cristina Barros, Lillian |
author2_role |
author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Pires Junior, Eleomar de O. Pereira, Eliana Carocho, Márcio Pereira, Carla Dias, Maria Inês Calhelha, Ricardo C. Ćirić, Ana Soković, Marina Garcia, Carolina C. Ferreira, Isabel C.F.R. Caleja, Cristina Barros, Lillian |
dc.subject.por.fl_str_mv |
Edible flowers Nutritional composition Phenolic compounds Bioactivities Natural colorants Food industry |
topic |
Edible flowers Nutritional composition Phenolic compounds Bioactivities Natural colorants Food industry |
description |
Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-24T14:17:39Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/23927 |
url |
http://hdl.handle.net/10198/23927 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pires, Eleomar de O.; Pereira, Eliana; Carocho, Márcio; Pereira, Carla; Dias, Maria Inês; Calhelha, Ricardo C.; Ćirić, Ana; Soković, Marina; Garcia, Carolina C.; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, Lillian (2021). Study on the potential application of impatiens balsamina l. Flowers extract as a natural colouring ingredient in a pastry product. International Journal of Environmental Research and Public Health. ISSN 1660-4601. 18:17, p. 1-21 1660-4601 10.3390/ijerph18179062 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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