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Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

dc.creatorSampaio S.L., Lonchamp J., Dias M.I., Liddle C., Petropoulos S.A., Glamočlija J., Alexopoulos A., Santos-Buelga C., Ferreira I.C.F.R., Barros L.en
dc.date.accessioned2023-01-31T09:53:45Z
dc.date.available2023-01-31T09:53:45Z
dc.date.issued2021
dc.identifier10.1016/j.foodchem.2020.128526
dc.identifier.issn03088146
dc.identifier.urihttp://hdl.handle.net/11615/78767
dc.description.abstractAqueous 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. © 2020 Elsevier Ltden
dc.language.isoenen
dc.sourceFood Chemistryen
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85096566694&doi=10.1016%2fj.foodchem.2020.128526&partnerID=40&md5=af181118f1b238774fb752db3718015a
dc.subjectBeveragesen
dc.subjectSensory analysisen
dc.subjectAnthocyanin contenten
dc.subjectAntibacterial and antifungal activityen
dc.subjectAqueous extractsen
dc.subjectBioactive propertiesen
dc.subjectColour stabilityen
dc.subjectNatural colourantsen
dc.subjectPotato varietiesen
dc.subjectTotal anthocyanin contentsen
dc.subjectAnthocyaninsen
dc.subjectaglyconeen
dc.subjectanthocyaninen
dc.subjectcoloring agenten
dc.subjectglycosideen
dc.subjectpelargonidinen
dc.subjectpotato extracten
dc.subjectanthocyaninen
dc.subjectantifungal agenten
dc.subjectantiinfective agenten
dc.subjectantioxidanten
dc.subjectfood dyeen
dc.subjectplant extracten
dc.subjectantibacterial activityen
dc.subjectantifungal activityen
dc.subjectantioxidant activityen
dc.subjectArticleen
dc.subjectbiological activityen
dc.subjectcontrolled studyen
dc.subjectcytotoxicityen
dc.subjectdata analysis softwareen
dc.subjectgenotypeen
dc.subjectIC50en
dc.subjectnonhumanen
dc.subjectpasteurizationen
dc.subjectpHen
dc.subjectpotatoen
dc.subjectpurple potatoen
dc.subjectred potatoen
dc.subjectsensory analysisen
dc.subjectshelf lifeen
dc.subjectsoft drinken
dc.subjectAspergillusen
dc.subjectcarbonated beverageen
dc.subjectchemistryen
dc.subjectdrug effecten
dc.subjectelectrospray mass spectrometryen
dc.subjectGram negative bacteriumen
dc.subjectGram positive bacteriumen
dc.subjecthigh performance liquid chromatographyen
dc.subjecthumanen
dc.subjectmetabolismen
dc.subjectpotatoen
dc.subjecttasteen
dc.subjectAnthocyaninsen
dc.subjectAnti-Bacterial Agentsen
dc.subjectAntifungal Agentsen
dc.subjectAntioxidantsen
dc.subjectAspergillusen
dc.subjectCarbonated Beveragesen
dc.subjectChromatography, High Pressure Liquiden
dc.subjectFood Coloring Agentsen
dc.subjectGram-Negative Bacteriaen
dc.subjectGram-Positive Bacteriaen
dc.subjectHumansen
dc.subjectHydrogen-Ion Concentrationen
dc.subjectPlant Extractsen
dc.subjectSolanum tuberosumen
dc.subjectSpectrometry, Mass, Electrospray Ionizationen
dc.subjectTasteen
dc.subjectElsevier Ltden
dc.titleAnthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysisen
dc.typejournalArticleen


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