Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products
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/10198/23331 |
Resumo: | The present work describes the evaluation of fig peels and blackthorn fruit extracts as natural purple colorants in doughnuts (icing) and in a typical Brazilian pastry called “beijinho”. The extracts were screened for their antioxidant activity as well as their antibacterial capacity. Nutritionally, the employed extracts did not induce significant changes, contrarily to the observed for the rheological features, mainly the darker purple tone observed when blackthorn extract was used in the icing solution. After 24 h, both prepared formulations showed a decrease in color intensity, with no significant differences between fig and blackthorn extracts. In turn, the firmness and consistency of the doughnuts benefited from using natural colorants in the icing solution, while “beijinhos” became softer and chewier, which are valued attributes. A significant increase in the antioxidant and antimicrobial activities was also observed for both natural extracts. Accordingly, the evaluated extracts are promising candidates as natural food colorants. |
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Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery productsFicus carica L. peelIcing, pastryNatural colorantsPrunus spinosa L. epicarpThe present work describes the evaluation of fig peels and blackthorn fruit extracts as natural purple colorants in doughnuts (icing) and in a typical Brazilian pastry called “beijinho”. The extracts were screened for their antioxidant activity as well as their antibacterial capacity. Nutritionally, the employed extracts did not induce significant changes, contrarily to the observed for the rheological features, mainly the darker purple tone observed when blackthorn extract was used in the icing solution. After 24 h, both prepared formulations showed a decrease in color intensity, with no significant differences between fig and blackthorn extracts. In turn, the firmness and consistency of the doughnuts benefited from using natural colorants in the icing solution, while “beijinhos” became softer and chewier, which are valued attributes. A significant increase in the antioxidant and antimicrobial activities was also observed for both natural extracts. Accordingly, the evaluated extracts are promising candidates as natural food colorants.The authors would like to thank the Foundation for Science and Technology (FCT, Portugal) and FEDER, under Program PT2020 for financing CIMO (Centro de Investigação de Montanha) (UID/AGR/ 00690/2019). This work was further funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020 within the scope of the Mobilizador ValorNatural® project, to whom the author M. Carocho thanks for his contract. Further acknowledgments are due to the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros’ contracts, and though the celebration of program-contract foreseen in No. 4, 5 and 6 of article 23° of Decree-Law No. 57/2016, of 29th August, amended by Law No. 57/2017, of 19th July for C. Pereira’s contract.Biblioteca Digital do IPBBackes, EmanueliLeichtweis, Maria GabrielaPereira, CarlaCarocho, MárcioBarreira, João C.M.Genena, Aziza KamalBaraldi, Ilton J.Barreiro, M.F.Barros, 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/10198/23331engBackes, Emanueli; Leichtweis, Maria G.; Pereira, Carla; Carocho, Marcio; Barreira, João C.M.; Genena, Aziza Kamal; Baraldi, Ilton J.; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products. Food Chemistry. ISSN 0308-8146. 333, p. 1-110308-814610.1016/j.foodchem.2020.127457info: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:RCAAP2023-11-21T10:52:11Zoai:bibliotecadigital.ipb.pt:10198/23331Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:14:21.226324Repositório 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 |
Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products |
title |
Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products |
spellingShingle |
Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products Backes, Emanueli Ficus carica L. peel Icing, pastry Natural colorants Prunus spinosa L. epicarp |
title_short |
Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products |
title_full |
Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products |
title_fullStr |
Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products |
title_full_unstemmed |
Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products |
title_sort |
Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products |
author |
Backes, Emanueli |
author_facet |
Backes, Emanueli Leichtweis, Maria Gabriela Pereira, Carla Carocho, Márcio Barreira, João C.M. Genena, Aziza Kamal Baraldi, Ilton J. Barreiro, M.F. Barros, Lillian Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Leichtweis, Maria Gabriela Pereira, Carla Carocho, Márcio Barreira, João C.M. Genena, Aziza Kamal Baraldi, Ilton J. Barreiro, M.F. Barros, Lillian Ferreira, Isabel C.F.R. |
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 |
Backes, Emanueli Leichtweis, Maria Gabriela Pereira, Carla Carocho, Márcio Barreira, João C.M. Genena, Aziza Kamal Baraldi, Ilton J. Barreiro, M.F. Barros, Lillian Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Ficus carica L. peel Icing, pastry Natural colorants Prunus spinosa L. epicarp |
topic |
Ficus carica L. peel Icing, pastry Natural colorants Prunus spinosa L. epicarp |
description |
The present work describes the evaluation of fig peels and blackthorn fruit extracts as natural purple colorants in doughnuts (icing) and in a typical Brazilian pastry called “beijinho”. The extracts were screened for their antioxidant activity as well as their antibacterial capacity. Nutritionally, the employed extracts did not induce significant changes, contrarily to the observed for the rheological features, mainly the darker purple tone observed when blackthorn extract was used in the icing solution. After 24 h, both prepared formulations showed a decrease in color intensity, with no significant differences between fig and blackthorn extracts. In turn, the firmness and consistency of the doughnuts benefited from using natural colorants in the icing solution, while “beijinhos” became softer and chewier, which are valued attributes. A significant increase in the antioxidant and antimicrobial activities was also observed for both natural extracts. Accordingly, the evaluated extracts are promising candidates as natural food colorants. |
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/10198/23331 |
url |
http://hdl.handle.net/10198/23331 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Backes, Emanueli; Leichtweis, Maria G.; Pereira, Carla; Carocho, Marcio; Barreira, João C.M.; Genena, Aziza Kamal; Baraldi, Ilton J.; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: a thorough study in confectionery products. Food Chemistry. ISSN 0308-8146. 333, p. 1-11 0308-8146 10.1016/j.foodchem.2020.127457 |
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 |
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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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