Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product.

Liliana Primo Da Silva,Miguel A Prieto,Jesus Simal-Gandara,Lillian Barros,Maria José Alves,Ricardo Calhelha,Eliana Pereira,Tânia C.S.P Pires,Isabel C.F.R Ferreira

doi:10.3390/molecules24112181

Liliana Primo Da Silva, Miguel A Prieto + Show 7 more

Open Access

https://doi.org/10.3390/molecules24112181

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Abstract

(1) Background: Color has been considered to be the flashiest attribute of foodstuffs and researchers have shown a great interest in the extraction of pigmented compounds from vegetal products, with the purpose to provide alternative counterparts to the food industry; (2) Methods: This study aimed to explore Rubus ulmifolius Schott fruits as a potential source of anthocyanins, optimizing the extraction method, evaluating the bioactivity and incorporating the rich extract into a bakery food product; (3) Results: After the extraction optimization, results showed R. ulmifolius fruits to be a great source of anthocyanins, obtaining an amount of 33.58 mg AT/g E, with an extraction yield of 62.08%. The rich anthocyanin extract showed antitumor and antimicrobial potential in some tumor cell lines and strains, respectively, as well as the absence of toxicity; (4) Conclusions: The extract when incorporated in a bakery product showed a good coloring capacity, maintaining the nutritional value, revealing its use to be a great approach for replacing artificial colorants.

Highlights

Color is a parameter with enormous relevance for the food industry, being considered the oldest criterion used by consumers to judge the quality of food products [1,2]
There is a great diversity of anthocyanin composition among species, with some discrepancies being found between the same species which could be attributed to a wide range of factors as plant genetics, growing conditions, plant physiology and different parts of the plant [15]
The response results used to optimize the anthocyanin extraction were the anthocyanin content and the extraction yield according to the circumscribed central composite design (CCCD) design, and the results are described in part A of Table 1

Summary

Introduction

Color is a parameter with enormous relevance for the food industry, being considered the oldest criterion used by consumers to judge the quality of food products [1,2]. Colorants have been used by the food industry for different proposes, namely, to increase the organoleptic value and enhance the natural color [2,3]. The scientific community have carried out several studies, with the propose to obtain pigmented compounds (from natural matrices) and incorporate them in the food industry and, to guarantee higher levels of quality and safety, compared to artificial colorants HAE (a maceration technic) is a solid-liquid extraction method which consists involves mixing solids with a solvent under specific conditions (temperature and time) and continuous electro-magnetic stirring. HAE is considered to be a convenient approach on a laboratorial scale because it is a simple technique with low requirements in terms of equipment, and, lower financial costs [10,11]

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