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Open AccessArticle

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

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Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
2
Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
*
Authors to whom correspondence should be addressed.
Academic Editor: Artur M. S. Silva
Molecules 2019, 24(11), 2181; https://doi.org/10.3390/molecules24112181
Received: 22 May 2019 / Revised: 7 June 2019 / Accepted: 9 June 2019 / Published: 10 June 2019
(This article belongs to the Special Issue Secondary Metabolites in Plant Foods)
(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. View Full-Text
Keywords: Rubus ulmifolius Schott fruits; natural colorant; anthocyanins; heat assisted extraction; response surface methodology; food incorporation Rubus ulmifolius Schott fruits; natural colorant; anthocyanins; heat assisted extraction; response surface methodology; food incorporation
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da Silva, L.P.; Pereira, E.; Prieto, M.A.; Simal-Gandara, J.; Pires, T.C.; Alves, M.J.; Calhelha, R.; Barros, L.; Ferreira, I.C. Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product. Molecules 2019, 24, 2181.

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