The substitution of artificial dyes by natural colouring agents is among the top concerns of food industry to fulfil current consuming trends, justifying the prospection of novel natural sources of these compounds. Herein, the hydrophilic extracts from rose, cornflower and dahlia were tested as potential substitutes to E163 (anthocyanin extract). Besides comparing the colouring capacity, the potential occurrence of changes in the chemical composition of yogurts (nutritional parameters, free sugars and fatty acids) was also assessed throughout storage (up to 7 days) and compared with a “blank” (free of any additive) yogurt formulation. In general, yogurts prepared with flower extracts, presented similar nutritional value and free sugars profile to those prepared with E163 and to the “blank” yogurt. Nevertheless, rose extract turned out to be the most suitable alternative to E163 as these two groups of yogurts had similar nutritional composition, free sugars and fatty acids composition, besides presenting close scores in colour parameters.

天然染料替代人造染料是食品工业满足当前消费趋势的头等大事，证明了这些化合物的新型天然来源的前景。在本文中，测试了玫瑰，矢车菊和大丽花的亲水性提取物作为E163（花青素提取物）的潜在替代品。除了比较着色能力外，还评估了整个储存过程（长达7天）中酸奶化学成分（营养参数，游离糖和脂肪酸）化学成分变化的潜在可能性，并与“空白”（不含任何添加剂）进行了比较。 ）酸奶配方。通常，用花提取物制备的酸奶与用E163和“空白”酸奶制备的酸奶具有相似的营养价值和游离糖含量。尽管如此，