Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains
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/10198/6888 |
Resumo: | Currently, there are some examples of natural colourants with commercial use. However, these colourants are usually under-exploited, besides being obtained from a reduced number of plant or algal species. Accordingly, we propose using betalains obtained from an alternative plant species, Gomphrena globosa, which have a powerful colouring activity besides being strong antioxidants, as a novel ice-cream colourant. For comparison purposes, other ice-cream formulations were prepared, namely without colourants, added with commercial betalain or with Beta vulgaris extract. Besides evaluating the colour parameters L*, a* and b*, the nutritional parameters, individual sugars and fatty acids profiles were also studied. These parameters were evaluated throughout time, up to a maximum of 60 days of freeze (−22 °C) storage. Betacyanin quantification of each formulation was also performed to determine its maintenance along storage. In general, ice-creams prepared with G. globosa were similar (considering nutritional, colour, individual sugars and fatty acids profiles) to those including B. vulgaris extract, thereby validating the suitability of this alternative plant as a source of food colourants, particularly as ice-cream colourants. Furthermore, the positive effects induced by the addition of this natural colourant were maintained throughout storage time, as indicated by the markers distribution in the linear discriminant analysis. |
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Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalainsColour parametersFatty acidsIce-creamNatural colourantsNutritional compositionCurrently, there are some examples of natural colourants with commercial use. However, these colourants are usually under-exploited, besides being obtained from a reduced number of plant or algal species. Accordingly, we propose using betalains obtained from an alternative plant species, Gomphrena globosa, which have a powerful colouring activity besides being strong antioxidants, as a novel ice-cream colourant. For comparison purposes, other ice-cream formulations were prepared, namely without colourants, added with commercial betalain or with Beta vulgaris extract. Besides evaluating the colour parameters L*, a* and b*, the nutritional parameters, individual sugars and fatty acids profiles were also studied. These parameters were evaluated throughout time, up to a maximum of 60 days of freeze (−22 °C) storage. Betacyanin quantification of each formulation was also performed to determine its maintenance along storage. In general, ice-creams prepared with G. globosa were similar (considering nutritional, colour, individual sugars and fatty acids profiles) to those including B. vulgaris extract, thereby validating the suitability of this alternative plant as a source of food colourants, particularly as ice-cream colourants. Furthermore, the positive effects induced by the addition of this natural colourant were maintained throughout storage time, as indicated by the markers distribution in the linear discriminant analysis.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013); L. Barros and J.C.M. Barreira contracts and C.L. Roriz grant (SFRH/BD/117995/ 2016). This work was also 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®.Biblioteca Digital do IPBRoriz, Custódio LoboBarreira, João C.M.Morales, PatriciaBarros, LillianFerreira, Isabel C.F.R.2018-01-19T10:00:00Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/6888engRoriz, Custódio Lobo; Barreira, João C.M.; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains. LWT. ISSN 0023-6438. 92, p. 101-1070023-643810.1016/j.lwt.2018.02.009info: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:RCAAP2023-11-21T10:41:01Zoai:bibliotecadigital.ipb.pt:10198/6888Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:07:48.712601Repositório 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 |
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains |
title |
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains |
spellingShingle |
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains Roriz, Custódio Lobo Colour parameters Fatty acids Ice-cream Natural colourants Nutritional composition |
title_short |
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains |
title_full |
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains |
title_fullStr |
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains |
title_full_unstemmed |
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains |
title_sort |
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains |
author |
Roriz, Custódio Lobo |
author_facet |
Roriz, Custódio Lobo Barreira, João C.M. Morales, Patricia Barros, Lillian Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Barreira, João C.M. Morales, Patricia Barros, Lillian Ferreira, Isabel C.F.R. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Roriz, Custódio Lobo Barreira, João C.M. Morales, Patricia Barros, Lillian Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Colour parameters Fatty acids Ice-cream Natural colourants Nutritional composition |
topic |
Colour parameters Fatty acids Ice-cream Natural colourants Nutritional composition |
description |
Currently, there are some examples of natural colourants with commercial use. However, these colourants are usually under-exploited, besides being obtained from a reduced number of plant or algal species. Accordingly, we propose using betalains obtained from an alternative plant species, Gomphrena globosa, which have a powerful colouring activity besides being strong antioxidants, as a novel ice-cream colourant. For comparison purposes, other ice-cream formulations were prepared, namely without colourants, added with commercial betalain or with Beta vulgaris extract. Besides evaluating the colour parameters L*, a* and b*, the nutritional parameters, individual sugars and fatty acids profiles were also studied. These parameters were evaluated throughout time, up to a maximum of 60 days of freeze (−22 °C) storage. Betacyanin quantification of each formulation was also performed to determine its maintenance along storage. In general, ice-creams prepared with G. globosa were similar (considering nutritional, colour, individual sugars and fatty acids profiles) to those including B. vulgaris extract, thereby validating the suitability of this alternative plant as a source of food colourants, particularly as ice-cream colourants. Furthermore, the positive effects induced by the addition of this natural colourant were maintained throughout storage time, as indicated by the markers distribution in the linear discriminant analysis. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2018 2018-01-01T00:00:00Z |
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/10198/6888 |
url |
http://hdl.handle.net/10198/6888 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Roriz, Custódio Lobo; Barreira, João C.M.; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains. LWT. ISSN 0023-6438. 92, p. 101-107 0023-6438 10.1016/j.lwt.2018.02.009 |
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) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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