Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

Detalhes bibliográficos
Autor(a) principal: Sampaio, Shirley L.
Data de Publicação: 2018
Outros Autores: Lonchamp, Julien, Dias, Maria Inês, Liddle, Catriona, Petropoulos, Spyridon Α., Glamočlija, Jasmina, Alexopoulos, Alexios, Santos-Buelga, Celestino, Ferreira, Isabel C.F.R., Barros, Lillian
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/24362
Resumo: Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.
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spelling Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysisAnthocyaninsBioactivitiesColoured potatoesNatural colourantsSensory analysisSolanum tuberosum LAqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.S. Sampaio acknowledges CAPES Foundation (Ministry of Education, Brazil) for her PhD grant no. 99999.001423/2015-00. 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); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and Maria Inês Dias contracts; to FEDER-Interreg España-Portugal programme through the project 0377_Iberphenol_6_E and and TRANSCoLAB 0612_TRANS_CO_LAB_2_P, and also to the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03- 68/2020-14/200007). GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R.Biblioteca Digital do IPBSampaio, Shirley L.Lonchamp, JulienDias, Maria InêsLiddle, CatrionaPetropoulos, Spyridon Α.Glamočlija, JasminaAlexopoulos, AlexiosSantos-Buelga, CelestinoFerreira, Isabel C.F.R.Barros, Lillian2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24362engSampaio, Shirley L.; Lonchamp, Julien; Dias, Maria Inês; Liddle, Catriona; Petropoulos, Spyridon A.; GlamoÄ lija, Jasmina; Alexopoulos, Alexios; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chemistry. ISSN 0308-8146. 342, p.0308814610.1016/j.foodchem.2020.128526info: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:RCAAP2023-11-21T10:54:29Zoai:bibliotecadigital.ipb.pt:10198/24362Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:12.602507Repositório 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 Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis
title Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis
spellingShingle Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis
Sampaio, Shirley L.
Anthocyanins
Bioactivities
Coloured potatoes
Natural colourants
Sensory analysis
Solanum tuberosum L
title_short Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis
title_full Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis
title_fullStr Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis
title_full_unstemmed Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis
title_sort Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis
author Sampaio, Shirley L.
author_facet Sampaio, Shirley L.
Lonchamp, Julien
Dias, Maria Inês
Liddle, Catriona
Petropoulos, Spyridon Α.
Glamočlija, Jasmina
Alexopoulos, Alexios
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
Barros, Lillian
author_role author
author2 Lonchamp, Julien
Dias, Maria Inês
Liddle, Catriona
Petropoulos, Spyridon Α.
Glamočlija, Jasmina
Alexopoulos, Alexios
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
Barros, Lillian
author2_role 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 Sampaio, Shirley L.
Lonchamp, Julien
Dias, Maria Inês
Liddle, Catriona
Petropoulos, Spyridon Α.
Glamočlija, Jasmina
Alexopoulos, Alexios
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
Barros, Lillian
dc.subject.por.fl_str_mv Anthocyanins
Bioactivities
Coloured potatoes
Natural colourants
Sensory analysis
Solanum tuberosum L
topic Anthocyanins
Bioactivities
Coloured potatoes
Natural colourants
Sensory analysis
Solanum tuberosum L
description Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
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/10198/24362
url http://hdl.handle.net/10198/24362
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Sampaio, Shirley L.; Lonchamp, Julien; Dias, Maria Inês; Liddle, Catriona; Petropoulos, Spyridon A.; GlamoÄ lija, Jasmina; Alexopoulos, Alexios; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chemistry. ISSN 0308-8146. 342, p.
03088146
10.1016/j.foodchem.2020.128526
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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