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Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
Food Chemistry ( IF 8.5 ) Pub Date : 2018-09-17 , DOI: 10.1016/j.foodchem.2018.09.099
Cecilia Jiménez López , Cristina Caleja , M.A. Prieto , Marina Sokovic , Ricardo C. Calhelha , Lillian Barros , Isabel C.F.R. Ferreira

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.



中文翻译:

熊果杨提取的花青素-3- O-葡萄糖苷提取物的稳定性,并掺入晶片中以用于着色

杨梅提取物o研究了富含花青素的水果,将其作为具有生物活性(抗氧化剂,抗微生物剂和细胞毒素)的天然色素。使用花青素含量作为响应(通过HPLC-DAD测定)随时间,温度和pH的变化来监控提取物的水稳定性。在机械/现象学模型的帮助下,提供了有利于提取物稳定化的条件,突出了着色剂对糕点/面包产品的适用性。作为案例研究,将提取物掺入威化饼中,并在储存6天期间监测其营养状况,游离糖,脂肪酸和抗氧化特性的变化。结果为以下方面提供了信息:i)丰富提取物在花青素中的潜在应用,可用于生产具有生物活性的天然色素;ii)保质期预测。提取物的掺入并没有引起威化饼营养成分的变化,而是增加了着色剂和抗氧化剂的性质。

更新日期:2018-09-17
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