The Experts below are selected from a list of 1479 Experts worldwide ranked by ideXlab platform
Lillian Barros - One of the best experts on this subject based on the ideXlab platform.
-
anthocyanin rich extracts from purple and red potatoes as natural Colourants bioactive properties application in a soft drink formulation and sensory analysis
Food Chemistry, 2021Co-Authors: Shirley L Sampaio, Isabel C.f.r. Ferreira, Julien Lonchamp, Maria Ines Dias, Catriona Liddle, Spyridon A Petropoulos, Jasmina Glamoclija, Alexios Alexopoulos, Celestino Santosbuelga, Lillian BarrosAbstract:Abstract 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.
-
Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents.
Food chemistry, 2020Co-Authors: Custódio Lobo Roriz, Patricia Morales, Maria Ines Dias, Sandrina A. Heleno, Márcio Carocho, Paula Rodrigues, José Pinela, Isabel Fernandes, Maria Filomena Barreiro, Lillian BarrosAbstract:Abstract 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.
-
extracts from vaccinium myrtillus l fruits as a source of natural colorants chemical characterization and incorporation in yogurts
Food & Function, 2020Co-Authors: Joao C M Barreira, Lillian Barros, Maria Ines Dias, Celestino Santosbuelga, Márcio Carocho, Tânia C S P Pires, Isabel C.f.r. FerreiraAbstract:The food industry is always seeking innovative approaches to maintain consumers' interest and increase their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food additives, namely Colourants. In this work, a bilberry extract was primarily characterized in terms of anthocyanin compounds by UPLC-DAD-ESI/MSn, and its colouring capacity was further compared with a synthetic anthocyanin colourant (E163) in different yogurt formulations. The prepared samples were evaluated in different periods (0 and 7 days) for nutritional profile, individual fatty acids, soluble sugars and external colour to determine the effects of each additive. Overall, the major anthocyanin compounds in bilberry were malvidin glycoside and delphinidin glycoside derivatives. With regard to the prepared yogurts, all samples maintained the nutritional profile, individual fatty acids and soluble sugars, independent of storage time. Nonetheless, bilberry extracts showed lower colouring capacity when compared to that of E163, despite the higher stability of bilberry extract throughout the storage time, when compared to that of E163. Furthermore, another advantage of this natural extract is that it has potential bioactive properties that can be conferred to foods, due to their high content of bioactive compounds, such as anthocyanins.
-
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 - Food Science and Technology, 2018Co-Authors: Custódio Lobo Roriz, Joao C M Barreira, Patricia Morales, Lillian Barros, Isabel C.f.r. FerreiraAbstract:Abstract 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.
Isabel C.f.r. Ferreira - One of the best experts on this subject based on the ideXlab platform.
-
anthocyanin rich extracts from purple and red potatoes as natural Colourants bioactive properties application in a soft drink formulation and sensory analysis
Food Chemistry, 2021Co-Authors: Shirley L Sampaio, Isabel C.f.r. Ferreira, Julien Lonchamp, Maria Ines Dias, Catriona Liddle, Spyridon A Petropoulos, Jasmina Glamoclija, Alexios Alexopoulos, Celestino Santosbuelga, Lillian BarrosAbstract:Abstract 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.
-
extracts from vaccinium myrtillus l fruits as a source of natural colorants chemical characterization and incorporation in yogurts
Food & Function, 2020Co-Authors: Joao C M Barreira, Lillian Barros, Maria Ines Dias, Celestino Santosbuelga, Márcio Carocho, Tânia C S P Pires, Isabel C.f.r. FerreiraAbstract:The food industry is always seeking innovative approaches to maintain consumers' interest and increase their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food additives, namely Colourants. In this work, a bilberry extract was primarily characterized in terms of anthocyanin compounds by UPLC-DAD-ESI/MSn, and its colouring capacity was further compared with a synthetic anthocyanin colourant (E163) in different yogurt formulations. The prepared samples were evaluated in different periods (0 and 7 days) for nutritional profile, individual fatty acids, soluble sugars and external colour to determine the effects of each additive. Overall, the major anthocyanin compounds in bilberry were malvidin glycoside and delphinidin glycoside derivatives. With regard to the prepared yogurts, all samples maintained the nutritional profile, individual fatty acids and soluble sugars, independent of storage time. Nonetheless, bilberry extracts showed lower colouring capacity when compared to that of E163, despite the higher stability of bilberry extract throughout the storage time, when compared to that of E163. Furthermore, another advantage of this natural extract is that it has potential bioactive properties that can be conferred to foods, due to their high content of bioactive compounds, such as anthocyanins.
-
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 - Food Science and Technology, 2018Co-Authors: Custódio Lobo Roriz, Joao C M Barreira, Patricia Morales, Lillian Barros, Isabel C.f.r. FerreiraAbstract:Abstract 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.
Marie-jo Amiot - One of the best experts on this subject based on the ideXlab platform.
-
color stability of commercial anthocyanin based extracts in relation to the phenolic composition protective effects by intra and intermolecular copigmentation
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Celine Malienaubert, Olivier Dangles, Marie-jo AmiotAbstract:Anthocyanin extracts are increasingly used as food ingredients. A current challenge is to maintain their color properties. The stability of some colorants has been studied in sugar and non-sugar drink models at three pH values (3, 4, and 5) under thermal and light conditions simulating rapid food aging. At a given pH, color stability mainly depends on the structures of anthocyanins and of colorless phenolic compounds. Colorants rich in acylated anthocyanins (purple carrot, red radish, and red cabbage) display great stability due to intramolecular copigmentation. The protection of red chromophore is higher for diacylated anthocyanins in red radish and red cabbage. For colorants without acylated anthocyanins (grape-marc, elderberry, black currant, and chokeberry), intermolecular copigmentation plays a key role in color protection. Colorants rich in flavonols and with the highest copigment/pigment ratio show a remarkable stability. By contrast, catechins appear to have a negative effect on red colorants, qui...
-
color stability of commercial anthocyanin based extracts in relation to the phenolic composition protective effects by intra and intermolecular copigmentation
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Celine Malienaubert, Olivier Dangles, Marie-jo AmiotAbstract:Anthocyanin extracts are increasingly used as food ingredients. A current challenge is to maintain their color properties. The stability of some colorants has been studied in sugar and non-sugar drink models at three pH values (3, 4, and 5) under thermal and light conditions simulating rapid food aging. At a given pH, color stability mainly depends on the structures of anthocyanins and of colorless phenolic compounds. Colorants rich in acylated anthocyanins (purple carrot, red radish, and red cabbage) display great stability due to intramolecular copigmentation. The protection of red chromophore is higher for diacylated anthocyanins in red radish and red cabbage. For colorants without acylated anthocyanins (grape-marc, elderberry, black currant, and chokeberry), intermolecular copigmentation plays a key role in color protection. Colorants rich in flavonols and with the highest copigment/pigment ratio show a remarkable stability. By contrast, catechins appear to have a negative effect on red colorants, quickly turning yellowish in drink models. This effect is more pronounced when the pH is increased. Finally, color does not seem to be greatly influenced by the addition of sugar.
Custódio Lobo Roriz - One of the best experts on this subject based on the ideXlab platform.
-
Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents.
Food chemistry, 2020Co-Authors: Custódio Lobo Roriz, Patricia Morales, Maria Ines Dias, Sandrina A. Heleno, Márcio Carocho, Paula Rodrigues, José Pinela, Isabel Fernandes, Maria Filomena Barreiro, Lillian BarrosAbstract:Abstract 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.
-
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 - Food Science and Technology, 2018Co-Authors: Custódio Lobo Roriz, Joao C M Barreira, Patricia Morales, Lillian Barros, Isabel C.f.r. FerreiraAbstract:Abstract 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.
Maria Ines Dias - One of the best experts on this subject based on the ideXlab platform.
-
anthocyanin rich extracts from purple and red potatoes as natural Colourants bioactive properties application in a soft drink formulation and sensory analysis
Food Chemistry, 2021Co-Authors: Shirley L Sampaio, Isabel C.f.r. Ferreira, Julien Lonchamp, Maria Ines Dias, Catriona Liddle, Spyridon A Petropoulos, Jasmina Glamoclija, Alexios Alexopoulos, Celestino Santosbuelga, Lillian BarrosAbstract:Abstract 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.
-
Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents.
Food chemistry, 2020Co-Authors: Custódio Lobo Roriz, Patricia Morales, Maria Ines Dias, Sandrina A. Heleno, Márcio Carocho, Paula Rodrigues, José Pinela, Isabel Fernandes, Maria Filomena Barreiro, Lillian BarrosAbstract:Abstract 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.
-
extracts from vaccinium myrtillus l fruits as a source of natural colorants chemical characterization and incorporation in yogurts
Food & Function, 2020Co-Authors: Joao C M Barreira, Lillian Barros, Maria Ines Dias, Celestino Santosbuelga, Márcio Carocho, Tânia C S P Pires, Isabel C.f.r. FerreiraAbstract:The food industry is always seeking innovative approaches to maintain consumers' interest and increase their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food additives, namely Colourants. In this work, a bilberry extract was primarily characterized in terms of anthocyanin compounds by UPLC-DAD-ESI/MSn, and its colouring capacity was further compared with a synthetic anthocyanin colourant (E163) in different yogurt formulations. The prepared samples were evaluated in different periods (0 and 7 days) for nutritional profile, individual fatty acids, soluble sugars and external colour to determine the effects of each additive. Overall, the major anthocyanin compounds in bilberry were malvidin glycoside and delphinidin glycoside derivatives. With regard to the prepared yogurts, all samples maintained the nutritional profile, individual fatty acids and soluble sugars, independent of storage time. Nonetheless, bilberry extracts showed lower colouring capacity when compared to that of E163, despite the higher stability of bilberry extract throughout the storage time, when compared to that of E163. Furthermore, another advantage of this natural extract is that it has potential bioactive properties that can be conferred to foods, due to their high content of bioactive compounds, such as anthocyanins.