Rubus ulmifolius Schott as a novel source of food colorant: extraction optimization of coloring pigments and incorporation in a bakery product

• Autor(a) principal: Silva, Liliana Primo da
• Data de Publicação: 2018
• Outros Autores: Pereira, Eliana, Prieto Lage, Miguel A., Simal-Gandara, Jesus, Pires, Tânia C.S., Alves, Maria José, Calhelha, Ricardo C., Barros, Lillian, Ferreira, Isabel C.F.R.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/20292
• topic: Anthocyanins; Food incorporation; Heat assisted extraction; Natural colorant; Response surface methodology; Rubus ulmifolius Schott fruits

Color 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.