Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
Authors:López, Cecilia Jiménez
Calhelha, Ricardo C.
Ferreira, Isabel C.F.R.
Article (Published version)
© 2018 Elsevier Ltd.
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An extract from Arbutus unedo fruits, rich in anthocyanins, was studied as a natural colorant with bioactive properties (antioxidant, antimicrobial and cytotoxic). The aqueous stability of the extract was monitored using the anthocyanins’ content as response (determined by HPLC-DAD) in function of time, temperature and pH. Aided by mechanistic/phenomenological models, the conditions that favours the stabilization of the extract were provided, highlighting the suitability of the colorant for pastry/bakery products. As a case study, the extract was incorporated into wafers and the changes on the nutritional profile, free sugars, fatty acids and antioxidant properties were monitored during 6 days of storage. The results provide information for: i) potential application of the rich extract in anthocyanins for producing a natural colorant with bioactive properties; and ii) shelf-life predictions. The extract incorporation did not cause changes in the nutritional components of wafers but added colorant and antioxidant properties.
Keywords:Arbutus unedo L.; Anthocyanins; Cyanidin-3-O-glucoside; Stability; Wafers
Source:Food Chemistry, 2019, 275, 426-438
- Foundation for Science and Technology (FCT, Portugal) UID/AGR/00690/2013)
- FEDER under Programme PT2020 (UID/AGR/00690/2013)
- European Regional Development Fund (ERDF) through the Regional Operational Program North 2020 (NORTE-01-0145-FEDER-023289 and Norte-01-0247-FEDER-024479)
- FEDER-Interreg Espana-Portugal programme 0377_Iberphenol_6_E