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.

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。