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Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.
Food Chem. 2021 Apr 16; 342:128526.FC

Abstract

Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Sampaio SL
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; University of the Peloponnese, Department of Agriculture, 24100 Kalamata, Greece.
Lonchamp J
School of Health Sciences, Queen Margaret University, Queen Margaret University Drive, Edinburgh EH21 6UU, United Kingdom.
Dias MI
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: maria.ines@ipb.pt.
Liddle C
School of Health Sciences, Queen Margaret University, Queen Margaret University Drive, Edinburgh EH21 6UU, United Kingdom.
Petropoulos SA
University of Thessaly, Department of Agriculture, Crop Production and Rural Environment, 38446 N Ionia, Magnissia, Greece.
Glamočlija J
Institute for Biological Research "Siniša Stanković", National Institute of Republic of Serbia, University of Belgrade, Serbia.
Alexopoulos A
University of the Peloponnese, Department of Agriculture, 24100 Kalamata, Greece.
Santos-Buelga C
Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain; Unidad de Excelencia Producción, Agrícola y Medioambiente (AGRIENVIRONMENT), Parque científico, Universidad de Salamanca, 37185 Salamanca, Spain.
Ferreira ICFR
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Barros L
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: lillian@ipb.pt.

MeSH

AnthocyaninsAnti-Bacterial AgentsAntifungal AgentsAntioxidantsAspergillusCarbonated BeveragesChromatography, High Pressure LiquidFood Coloring AgentsGram-Negative BacteriaGram-Positive BacteriaHumansHydrogen-Ion ConcentrationPlant ExtractsSolanum tuberosumSpectrometry, Mass, Electrospray IonizationTaste

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33223300

Citation

Sampaio, Shirley L., et al. "Anthocyanin-rich Extracts From Purple and Red Potatoes as Natural Colourants: Bioactive Properties, Application in a Soft Drink Formulation and Sensory Analysis." Food Chemistry, vol. 342, 2021, p. 128526.
Sampaio SL, Lonchamp J, Dias MI, et al. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chem. 2021;342:128526.
Sampaio, S. L., Lonchamp, J., Dias, M. I., Liddle, C., Petropoulos, S. A., Glamočlija, J., Alexopoulos, A., Santos-Buelga, C., Ferreira, I. C. F. R., & Barros, L. (2021). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chemistry, 342, 128526. https://doi.org/10.1016/j.foodchem.2020.128526
Sampaio SL, et al. Anthocyanin-rich Extracts From Purple and Red Potatoes as Natural Colourants: Bioactive Properties, Application in a Soft Drink Formulation and Sensory Analysis. Food Chem. 2021 Apr 16;342:128526. PubMed PMID: 33223300.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. AU - Sampaio,Shirley L, AU - Lonchamp,Julien, AU - Dias,Maria Inês, AU - Liddle,Catriona, AU - Petropoulos,Spyridon A, AU - Glamočlija,Jasmina, AU - Alexopoulos,Alexios, AU - Santos-Buelga,Celestino, AU - Ferreira,Isabel C F R, AU - Barros,Lillian, Y1 - 2020/11/03/ PY - 2020/08/10/received PY - 2020/10/12/revised PY - 2020/10/29/accepted PY - 2020/11/24/pubmed PY - 2021/2/16/medline PY - 2020/11/23/entrez KW - Anthocyanins KW - Bioactivities KW - Coloured potatoes KW - Natural colourants KW - Sensory analysis KW - Solanum tuberosum L SP - 128526 EP - 128526 JF - Food chemistry JO - Food Chem VL - 342 N2 - Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33223300/Anthocyanin_rich_extracts_from_purple_and_red_potatoes_as_natural_colourants:_Bioactive_properties_application_in_a_soft_drink_formulation_and_sensory_analysis_ DB - PRIME DP - Unbound Medicine ER -