Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents

Detalhes bibliográficos
Autor(a) principal: Roriz, Custódio Lobo
Data de Publicação: 2018
Outros Autores: Heleno, Sandrina A., Carocho, Márcio, Rodrigues, Paula, Pinela, José, Dias, Maria Inês, Fernandes, Isabel P., Barreiro, M.F., Morales, Patricia, 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/10198/9558
Resumo: A betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant potential. The effects of the colourants incorporation in the cookies were assessed through proximate composition, soluble sugars, fatty acids, color, texture and microbial load, over a shelf life of 30 days. Considering all the assays and analyzing the results through a 2-way analysis of variance, the cookies incorporated with spray-dried colourant showed the most intense pink coloration while cookies incorporated with lyophilized extract lost less color intensity over time. Thus, betacyanin extracts have potential as pink natural alternatives to synthetic colourants in the food industry.
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spelling Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agentsBetacyaninsGomphrena globosa L.Natural colourantsPastry industryStabilityA betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant potential. The effects of the colourants incorporation in the cookies were assessed through proximate composition, soluble sugars, fatty acids, color, texture and microbial load, over a shelf life of 30 days. Considering all the assays and analyzing the results through a 2-way analysis of variance, the cookies incorporated with spray-dried colourant showed the most intense pink coloration while cookies incorporated with lyophilized extract lost less color intensity over time. Thus, betacyanin extracts have potential as pink natural alternatives to synthetic colourants in the food industry.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); C. L. Roriz PhD’s grant (SFRH/BD/117995/2016), L. Barros and Isabel P. Fernandes to FCT, P.I., through the institutional scientific employment program-contract for their contract and the individual scientific employment program contract for S.A. Heleno’s contract. The authors are also grateful to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®. M. Carocho also acknowledges ValorNatural® for his contract. Finally, P. Morales is also grateful to UCM ALIMNOVA Research Group (GR105/18).Biblioteca Digital do IPBRoriz, Custódio LoboHeleno, Sandrina A.Carocho, MárcioRodrigues, PaulaPinela, JoséDias, Maria InêsFernandes, Isabel P.Barreiro, M.F.Morales, PatriciaBarros, 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/10198/9558engRoriz, Custódio Lobo; Heleno, Sandrina A.; Carocho, Márcio; Rodrigues, Paula; Pinela, José; Dias, Maria Inês; Fernandes, Isabel P.; Barreiro, Maria Filomena; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents. Food Chemistry. ISSN 0308-8146. 329, p. 1-110308-814610.1016/j.foodchem.2020.127178info: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:RCAAP2023-11-21T10:49:58Zoai:bibliotecadigital.ipb.pt:10198/9558Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:13:32.275567Repositório 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 Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
title Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
spellingShingle Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
Roriz, Custódio Lobo
Betacyanins
Gomphrena globosa L.
Natural colourants
Pastry industry
Stability
title_short Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
title_full Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
title_fullStr Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
title_full_unstemmed Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
title_sort Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
author Roriz, Custódio Lobo
author_facet Roriz, Custódio Lobo
Heleno, Sandrina A.
Carocho, Márcio
Rodrigues, Paula
Pinela, José
Dias, Maria Inês
Fernandes, Isabel P.
Barreiro, M.F.
Morales, Patricia
Barros, Lillian
Ferreira, Isabel C.F.R.
author_role author
author2 Heleno, Sandrina A.
Carocho, Márcio
Rodrigues, Paula
Pinela, José
Dias, Maria Inês
Fernandes, Isabel P.
Barreiro, M.F.
Morales, Patricia
Barros, Lillian
Ferreira, Isabel C.F.R.
author2_role author
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 Roriz, Custódio Lobo
Heleno, Sandrina A.
Carocho, Márcio
Rodrigues, Paula
Pinela, José
Dias, Maria Inês
Fernandes, Isabel P.
Barreiro, M.F.
Morales, Patricia
Barros, Lillian
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Betacyanins
Gomphrena globosa L.
Natural colourants
Pastry industry
Stability
topic Betacyanins
Gomphrena globosa L.
Natural colourants
Pastry industry
Stability
description A betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant potential. The effects of the colourants incorporation in the cookies were assessed through proximate composition, soluble sugars, fatty acids, color, texture and microbial load, over a shelf life of 30 days. Considering all the assays and analyzing the results through a 2-way analysis of variance, the cookies incorporated with spray-dried colourant showed the most intense pink coloration while cookies incorporated with lyophilized extract lost less color intensity over time. Thus, betacyanin extracts have potential as pink natural alternatives to synthetic colourants in the food industry.
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/10198/9558
url http://hdl.handle.net/10198/9558
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Roriz, Custódio Lobo; Heleno, Sandrina A.; Carocho, Márcio; Rodrigues, Paula; Pinela, José; Dias, Maria Inês; Fernandes, Isabel P.; Barreiro, Maria Filomena; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents. Food Chemistry. ISSN 0308-8146. 329, p. 1-11
0308-8146
10.1016/j.foodchem.2020.127178
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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