Next Article in Journal
Improving the Sexual Health of Young People (under 25) in High-Risk Populations: A Systematic Review of Behavioural and Psychosocial Interventions
Next Article in Special Issue
Benefits and Drawbacks of Ultrasound-Assisted Extraction for the Recovery of Bioactive Compounds from Marine Algae
Previous Article in Journal
Grief Reactions and Grief Counseling among Bereaved Chinese Individuals during COVID-19 Pandemic: Study Protocol for a Randomized Controlled Trial Combined with a Longitudinal Study
Article

Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product

1
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
2
Departamento Acadêmico de Alimentos (DAALM), Câmpus Medianeira, Universidade Tecnológica Federal do Paraná (UTFPR), CEP, Medianeira 85884-000, PR, Brazil
3
Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, 11000 Belgrade, Serbia
*
Authors to whom correspondence should be addressed.
Academic Editor: Noreddine Benkerroum
Int. J. Environ. Res. Public Health 2021, 18(17), 9062; https://doi.org/10.3390/ijerph18179062
Received: 13 July 2021 / Revised: 23 August 2021 / Accepted: 25 August 2021 / Published: 27 August 2021
Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer. View Full-Text
Keywords: edible flowers; nutritional composition; phenolic compounds; bioactivities; natural colorants; food industry edible flowers; nutritional composition; phenolic compounds; bioactivities; natural colorants; food industry
Show Figures

Figure 1

MDPI and ACS Style

Pires, E.d.O., Jr.; Pereira, E.; Carocho, M.; Pereira, C.; Dias, M.I.; Calhelha, R.C.; Ćirić, A.; Soković, M.; Garcia, C.C.; Ferreira, I.C.F.R.; Caleja, C.; Barros, L. Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. Int. J. Environ. Res. Public Health 2021, 18, 9062. https://doi.org/10.3390/ijerph18179062

AMA Style

Pires EdO Jr., Pereira E, Carocho M, Pereira C, Dias MI, Calhelha RC, Ćirić A, Soković M, Garcia CC, Ferreira ICFR, Caleja C, Barros L. Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. International Journal of Environmental Research and Public Health. 2021; 18(17):9062. https://doi.org/10.3390/ijerph18179062

Chicago/Turabian Style

Pires, Eleomar d.O., Jr., Eliana Pereira, Márcio Carocho, Carla Pereira, Maria I. Dias, Ricardo C. Calhelha, Ana Ćirić, Marina Soković, Carolina C. Garcia, Isabel C.F.R. Ferreira, Cristina Caleja, and Lillian Barros. 2021. "Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product" International Journal of Environmental Research and Public Health 18, no. 17: 9062. https://doi.org/10.3390/ijerph18179062

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop