当前位置：
X-MOL 学术
›
Food Funct.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts.
Food & Function ( IF 5.1 ) Pub Date : 2020-04-30 , DOI: 10.1039/c9fo02890k Tânia C S P Pires 1 , Maria Inês Dias 2 , Márcio Carocho 2 , João C M Barreira 2 , Celestino Santos-Buelga 3 , Lillian Barros 2 , Isabel C F R Ferreira 2
Food & Function ( IF 5.1 ) Pub Date : 2020-04-30 , DOI: 10.1039/c9fo02890k Tânia C S P Pires 1 , Maria Inês Dias 2 , Márcio Carocho 2 , João C M Barreira 2 , Celestino Santos-Buelga 3 , Lillian Barros 2 , Isabel C F R Ferreira 2
Affiliation
|
The food industry is always seeking innovative approaches to maintain consumers' interest and increase their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food additives, namely colourants. In this work, a bilberry extract was primarily characterized in terms of anthocyanin compounds by UPLC-DAD-ESI/MSn, and its colouring capacity was further compared with a synthetic anthocyanin colourant (E163) in different yogurt formulations. The prepared samples were evaluated in different periods (0 and 7 days) for nutritional profile, individual fatty acids, soluble sugars and external colour to determine the effects of each additive. Overall, the major anthocyanin compounds in bilberry were malvidin glycoside and delphinidin glycoside derivatives. With regard to the prepared yogurts, all samples maintained the nutritional profile, individual fatty acids and soluble sugars, independent of storage time. Nonetheless, bilberry extracts showed lower colouring capacity when compared to that of E163, despite the higher stability of bilberry extract throughout the storage time, when compared to that of E163. Furthermore, another advantage of this natural extract is that it has potential bioactive properties that can be conferred to foods, due to their high content of bioactive compounds, such as anthocyanins.
中文翻译：
牛痘越桔果实中的提取物作为天然色素的来源：化学表征和掺入酸奶中。
食品行业一直在寻求创新方法，以维护消费者的兴趣并提高他们对饮食健康的认识。因此，人们非常关注天然食品添加剂，即着色剂。在这项工作中，通过UPLC-DAD-ESI / MSn对越橘提取物的主要特征是花色苷化合物进行了表征，并将其着色能力与不同酸奶配方中的合成花色苷着色剂（E163）进行了比较。在不同时期（0天和7天）评估所制备的样品的营养状况，单个脂肪酸，可溶性糖和外部颜色，以确定每种添加剂的效果。总体而言，越桔中主要的花色苷化合物是麦维德汀糖苷和翠菊苷糖苷衍生物。关于准备好的酸奶 所有样品均保持营养特性，单独的脂肪酸和可溶性糖，与储存时间无关。尽管如此，尽管与E163相比，越橘提取物在整个存储时间内具有更高的稳定性，但与E163相比，越橘提取物的着色能力较低。此外，这种天然提取物的另一个优点是由于其高含量的生物活性化合物（如花色苷）而具有食品所具有的潜在生物活性。
更新日期：2020-03-09
中文翻译：
牛痘越桔果实中的提取物作为天然色素的来源：化学表征和掺入酸奶中。
食品行业一直在寻求创新方法，以维护消费者的兴趣并提高他们对饮食健康的认识。因此，人们非常关注天然食品添加剂，即着色剂。在这项工作中，通过UPLC-DAD-ESI / MSn对越橘提取物的主要特征是花色苷化合物进行了表征，并将其着色能力与不同酸奶配方中的合成花色苷着色剂（E163）进行了比较。在不同时期（0天和7天）评估所制备的样品的营养状况，单个脂肪酸，可溶性糖和外部颜色，以确定每种添加剂的效果。总体而言，越桔中主要的花色苷化合物是麦维德汀糖苷和翠菊苷糖苷衍生物。关于准备好的酸奶 所有样品均保持营养特性，单独的脂肪酸和可溶性糖，与储存时间无关。尽管如此，尽管与E163相比，越橘提取物在整个存储时间内具有更高的稳定性，但与E163相比，越橘提取物的着色能力较低。此外，这种天然提取物的另一个优点是由于其高含量的生物活性化合物（如花色苷）而具有食品所具有的潜在生物活性。
京公网安备 11010802027423号