Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica
by
Adriana K. Molina 1,†, Erika N. Vega 1,†, Carla Pereira 1,*, Maria Inês Dias 1, Sandrina A. Heleno 1, Paula Rodrigues 1
, Isabel P. Fernandes 1, Maria Filomena Barreiro 1,2, Marina Kostić 3, Marina Soković 3, João C.M. Barreira 1, Lillian Barros 1 and Isabel C.F.R. Ferreira 1,*
Adriana K. Molina 1,†, Erika N. Vega 1,†, Carla Pereira 1,*, Maria Inês Dias 1, Sandrina A. Heleno 1, Paula Rodrigues 1, Isabel P. Fernandes 1, Maria Filomena Barreiro 1,2, Marina Kostić 3, Marina Soković 3, João C.M. Barreira 1, Lillian Barros 1 and Isabel C.F.R. Ferreira 1,*
1
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
2
Laboratory of Separation and Reaction Engineering—Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia 1134, 5301-857 Bragança, Portugal
3
Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Antioxidants 2019, 8(9), 394; https://doi.org/10.3390/antiox8090394
Received: 10 August 2019 / Revised: 1 September 2019 / Accepted: 9 September 2019 / Published: 12 September 2019
(This article belongs to the Special Issue Antioxidants Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira)
Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. In this study, such fruits were assessed for their nutritional and chemical composition, but also as sources of anthocyanins with great colouring properties to be applied in foodstuff. Haskap presented high levels of water, four free sugars (mainly fructose and glucose), five organic acids (mainly citric, malic, and quinic), α- and γ-tocopherol, twenty fatty acids (with prevalence of linoleic acid), and eight phenolic compounds, among which six were anthocyanins (mainly cyanidin-3-O-glucoside). The extract presented great antioxidant properties, evaluated through TBARS and OxHLIA assays, as well as antimicrobial capacity against six bacteria and six fungi. Two colourants were obtained by spray-drying haskap juice with maltodextrin and a mixture of maltodextrin and arabic gum. These formulations were stable over 12 weeks of storage at room and refrigerated temperature, without significant variations in colour parameters and in anthocyanins concentration. They were considered safe for consumption once neither microbial contamination nor cytotoxicity in non-tumour cells were detected. The results obtained allow for the consideration of haskap as a promising source of colourants to be applied not only in the food industry, but also in other fields that rely on artificial colourants.
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Molina, A.K.; Vega, E.N.; Pereira, C.; Dias, M.I.; Heleno, S.A.; Rodrigues, P.; Fernandes, I.P.; Barreiro, M.F.; Kostić, M.; Soković, M.; Barreira, J.C.; Barros, L.; Ferreira, I.C. Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica. Antioxidants 2019, 8, 394.
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