Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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/10198/22309 |
Resumo: | The food industry is always seeking innovative approaches to maintain consumers’ interest and increase their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food additives, namely colourants. In this work, a bilberry extract was primarily characterized in terms of anthocyanin compounds by UPLC-DAD-ESI/MSn, and its colouring capacity was further compared with a synthetic anthocyanin colourant (E163) in different yogurt formulations. The prepared samples were evaluated in different periods (0 and 7 days) for nutritional profile, individual fatty acids, soluble sugars and external colour to determine the effects of each additive. Overall, the major anthocyanin compounds in bilberry were malvidin glycoside and delphinidin glycoside derivatives. With regard to the prepared yogurts, all samples maintained the nutritional profile, individual fatty acids and soluble sugars, independent of storage time. Nonetheless, bilberry extracts showed lower colouring capacity when compared to that of E163, despite the higher stability of bilberry extract throughout the storage time, when compared to that of E163. Furthermore, another advantage of this natural extract is that it has potential bioactive properties that can be conferred to foods, due to their high content of bioactive compounds, such as anthocyanins. |
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Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurtsThe food industry is always seeking innovative approaches to maintain consumers’ interest and increase their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food additives, namely colourants. In this work, a bilberry extract was primarily characterized in terms of anthocyanin compounds by UPLC-DAD-ESI/MSn, and its colouring capacity was further compared with a synthetic anthocyanin colourant (E163) in different yogurt formulations. The prepared samples were evaluated in different periods (0 and 7 days) for nutritional profile, individual fatty acids, soluble sugars and external colour to determine the effects of each additive. Overall, the major anthocyanin compounds in bilberry were malvidin glycoside and delphinidin glycoside derivatives. With regard to the prepared yogurts, all samples maintained the nutritional profile, individual fatty acids and soluble sugars, independent of storage time. Nonetheless, bilberry extracts showed lower colouring capacity when compared to that of E163, despite the higher stability of bilberry extract throughout the storage time, when compared to that of E163. Furthermore, another advantage of this natural extract is that it has potential bioactive properties that can be conferred to foods, due to their high content of bioactive compounds, such as anthocyanins.The 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) and T. C.S.P. Pires (SFRH/BD/129551/2017) grant. National funding by FCT, P.I., through the institutional scientific employment program-contract for M.I. Dias and L. Barros contracts, and through the individual scientific employment program-contract for J. Barreira contract. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE and project Mobilizador ValorNatural®. M. Carocho also thanks the project ValorNatural for his research contract. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. The GIP-USAL is financially supported by the Spanish Government through the project AGL2015- 64522-C2-2-R.Biblioteca Digital do IPBPires, Tânia C.S.Dias, Maria InêsCarocho, MárcioBarreira, João C.M.Santos-Buelga, CelestinoBarros, LillianFerreira, Isabel C.F.R.2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/22309engPires, Tânia C.S.P.; Dias, Maria Inês; Carocho, Márcio; Barreira, João C.M.; Santos-Buelga, Celestino; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts. Food and Function. ISSN 2042-6496. 11:4, p. 3227-32342042-649610.1039/c9fo02890kinfo: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:RCAAP2023-11-21T10:50:02Zoai:bibliotecadigital.ipb.pt:10198/22309Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:13:33.607756Repositório 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 |
Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts |
title |
Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts |
spellingShingle |
Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts Pires, Tânia C.S. |
title_short |
Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts |
title_full |
Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts |
title_fullStr |
Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts |
title_full_unstemmed |
Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts |
title_sort |
Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts |
author |
Pires, Tânia C.S. |
author_facet |
Pires, Tânia C.S. Dias, Maria Inês Carocho, Márcio Barreira, João C.M. Santos-Buelga, Celestino Barros, Lillian Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Dias, Maria Inês Carocho, Márcio Barreira, João C.M. Santos-Buelga, Celestino Barros, Lillian Ferreira, Isabel C.F.R. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Pires, Tânia C.S. Dias, Maria Inês Carocho, Márcio Barreira, João C.M. Santos-Buelga, Celestino Barros, Lillian Ferreira, Isabel C.F.R. |
description |
The food industry is always seeking innovative approaches to maintain consumers’ interest and increase their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food additives, namely colourants. In this work, a bilberry extract was primarily characterized in terms of anthocyanin compounds by UPLC-DAD-ESI/MSn, and its colouring capacity was further compared with a synthetic anthocyanin colourant (E163) in different yogurt formulations. The prepared samples were evaluated in different periods (0 and 7 days) for nutritional profile, individual fatty acids, soluble sugars and external colour to determine the effects of each additive. Overall, the major anthocyanin compounds in bilberry were malvidin glycoside and delphinidin glycoside derivatives. With regard to the prepared yogurts, all samples maintained the nutritional profile, individual fatty acids and soluble sugars, independent of storage time. Nonetheless, bilberry extracts showed lower colouring capacity when compared to that of E163, despite the higher stability of bilberry extract throughout the storage time, when compared to that of E163. Furthermore, another advantage of this natural extract is that it has potential bioactive properties that can be conferred to foods, due to their high content of bioactive compounds, such as anthocyanins. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2020 2020-01-01T00:00:00Z |
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/10198/22309 |
url |
http://hdl.handle.net/10198/22309 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pires, Tânia C.S.P.; Dias, Maria Inês; Carocho, Márcio; Barreira, João C.M.; Santos-Buelga, Celestino; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts. Food and Function. ISSN 2042-6496. 11:4, p. 3227-3234 2042-6496 10.1039/c9fo02890k |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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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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