Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.
Anthocyanins
/ analysis
Anti-Bacterial Agents
/ chemistry
Antifungal Agents
/ chemistry
Antioxidants
/ chemistry
Aspergillus
/ drug effects
Carbonated Beverages
/ analysis
Chromatography, High Pressure Liquid
Food Coloring Agents
/ chemistry
Gram-Negative Bacteria
/ drug effects
Gram-Positive Bacteria
/ drug effects
Humans
Hydrogen-Ion Concentration
Plant Extracts
/ chemistry
Solanum tuberosum
/ chemistry
Spectrometry, Mass, Electrospray Ionization
Taste
Anthocyanins
Bioactivities
Coloured potatoes
Natural colourants
Sensory analysis
Solanum tuberosum L
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
16 Apr 2021
16 Apr 2021
Historique:
received:
10
08
2020
revised:
12
10
2020
accepted:
29
10
2020
pubmed:
24
11
2020
medline:
16
2
2021
entrez:
23
11
2020
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 33223300
pii: S0308-8146(20)32388-8
doi: 10.1016/j.foodchem.2020.128526
pii:
doi:
Substances chimiques
Anthocyanins
0
Anti-Bacterial Agents
0
Antifungal Agents
0
Antioxidants
0
Food Coloring Agents
0
Plant Extracts
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
128526Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.