Back to Search
Start Over
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains
- Source :
- Repositório Científico de Acesso Aberto de Portugal, Repositório Científico de Acesso Aberto de Portugal (RCAAP), instacron:RCAAP
- Publication Year :
- 2018
-
Abstract
- Currently, there are some examples of natural colourants with commercial use. However, these colourants are usually under-exploited, besides being obtained from a reduced number of plant or algal species. Accordingly, we propose using betalains obtained from an alternative plant species, Gomphrena globosa, which have a powerful colouring activity besides being strong antioxidants, as a novel ice-cream colourant. For comparison purposes, other ice-cream formulations were prepared, namely without colourants, added with commercial betalain or with Beta vulgaris extract. Besides evaluating the colour parameters L*, a* and b*, the nutritional parameters, individual sugars and fatty acids profiles were also studied. These parameters were evaluated throughout time, up to a maximum of 60 days of freeze (−22 °C) storage. Betacyanin quantification of each formulation was also performed to determine its maintenance along storage. In general, ice-creams prepared with G. globosa were similar (considering nutritional, colour, individual sugars and fatty acids profiles) to those including B. vulgaris extract, thereby validating the suitability of this alternative plant as a source of food colourants, particularly as ice-cream colourants. Furthermore, the positive effects induced by the addition of this natural colourant were maintained throughout storage time, as indicated by the markers distribution in the linear discriminant analysis. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013); L. Barros and J.C.M. Barreira contracts and C.L. Roriz grant (SFRH/BD/117995/ 2016). This work was also funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER- 023289: DeCodE and Project Mobilizador ValorNatural®. info:eu-repo/semantics/publishedVersion
- Subjects :
- 0301 basic medicine
genetic structures
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Betalain
Betacyanins
Food science
Fatty acids
2. Zero hunger
Gomphrena
030109 nutrition & dietetics
biology
Ice-cream
Natural colourants
Food grade
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
Nutritional composition
Colourant
chemistry
Ice cream
Plant species
Beta vulgaris extract
Food Science
Colour parameters
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Repositório Científico de Acesso Aberto de Portugal, Repositório Científico de Acesso Aberto de Portugal (RCAAP), instacron:RCAAP
- Accession number :
- edsair.doi.dedup.....1ec8363dea64feb671c6ce48de2837ef