Artículo
Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant
Schneider Teixeira, Aline
; Molina García, Antonio Diego; Alvarez, Inmaculada; Dello Staffolo, Marina
; Deladino, Lorena
Fecha de publicación:
02/2022
Editorial:
Elsevier Science
Revista:
LWT - Food Science and Technology
ISSN:
0023-6438
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Betacyanins are betalain derivatives showing a red-violet color suitable as a natural food colorant. An aqueous extract rich in betacyanin pigments and phenolic compounds from Alternanthera brasiliana was characterized using a high-performance liquid chromatography system with diode array and electrospray mass spectrometry detection. The major betacyanins (amaranthine, isoamaranthine, betanin and isobetanin, celosianin II and isocelosianin II) were identified and quantified. Eleven peaks were analyzed for phenolic compounds grouped into hydroxycinnamic acids and flavones. Different plant extract concentrations were added to freshly prepared set type yogurts (350, 700, and 1400 μL/80 g yogurt). Color properties in CIELAB space, pH, total phenolic content, and ferric reducing antioxidant power were analyzed on yogurts during storage time. The evolution of pigments and polyphenolic compounds during cold storage was studied by HPLC-ESI-QTOF-MS screening.The extracted color showed to be stable at the yogurt pH range. When added to yogurts, a natural berry-like color was achieved. These results provide a natural plant pigment-based alternative for application in food products, being the first time that A. brasiliana is used as a colorant in a dairy product. Besides color, polyphenols input turns Alternanthera brasiliana extract into a desirable functional food ingredient.
Palabras clave:
BETACYANINS
,
POLYPHENOLS
,
NATURAL COLOR
,
FOOD ADITIVES
,
DAIRY PRODUCTS
Archivos asociados
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Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos(PLAPIQUI)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
Schneider Teixeira, Aline; Molina García, Antonio Diego; Alvarez, Inmaculada; Dello Staffolo, Marina; Deladino, Lorena; Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant; Elsevier Science; LWT - Food Science and Technology; 159; 113237; 2-2022; 1-12
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