Promising Antioxidant and Antimicrobial Food Colourants from <i>Lonicera caerulea</i> L. var. <i>Kamtschatica</i>
<i>Lonicera caerulea</i> 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. Haska...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-09-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/8/9/394 |
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| author | Adriana K. Molina Erika N. Vega Carla Pereira Maria Inês Dias Sandrina A. Heleno Paula Rodrigues Isabel P. Fernandes Maria Filomena Barreiro Marina Kostić Marina Soković João C.M. Barreira Lillian Barros Isabel C.F.R. Ferreira |
| author_facet | Adriana K. Molina Erika N. Vega Carla Pereira Maria Inês Dias Sandrina A. Heleno Paula Rodrigues Isabel P. Fernandes Maria Filomena Barreiro Marina Kostić Marina Soković João C.M. Barreira Lillian Barros Isabel C.F.R. Ferreira |
| author_sort | Adriana K. Molina |
| collection | DOAJ |
| description | <i>Lonicera caerulea</i> 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-<i>O</i>-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. |
| first_indexed | 2024-03-12T19:26:36Z |
| format | Article |
| id | doaj.art-5542a4806579413ea7544c36474e6d4c |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T19:26:36Z |
| publishDate | 2019-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-5542a4806579413ea7544c36474e6d4c2023-08-02T04:50:42ZengMDPI AGAntioxidants2076-39212019-09-018939410.3390/antiox8090394antiox8090394Promising Antioxidant and Antimicrobial Food Colourants from <i>Lonicera caerulea</i> L. var. <i>Kamtschatica</i>Adriana K. Molina0Erika N. Vega1Carla Pereira2Maria Inês Dias3Sandrina A. Heleno4Paula Rodrigues5Isabel P. Fernandes6Maria Filomena Barreiro7Marina Kostić8Marina Soković9João C.M. Barreira10Lillian Barros11Isabel C.F.R. Ferreira12Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalDepartment of Plant Physiology, Institute for Biological Research “Siniša Stanković”, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, SerbiaDepartment of Plant Physiology, Institute for Biological Research “Siniša Stanković”, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, SerbiaCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal<i>Lonicera caerulea</i> 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-<i>O</i>-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.https://www.mdpi.com/2076-3921/8/9/394<i>Lonicera caerulea</i> L.anthocyaninsantioxidantantimicrobialcolouring formulations |
| spellingShingle | Adriana K. Molina Erika N. Vega Carla Pereira Maria Inês Dias Sandrina A. Heleno Paula Rodrigues Isabel P. Fernandes Maria Filomena Barreiro Marina Kostić Marina Soković João C.M. Barreira Lillian Barros Isabel C.F.R. Ferreira Promising Antioxidant and Antimicrobial Food Colourants from <i>Lonicera caerulea</i> L. var. <i>Kamtschatica</i> Antioxidants <i>Lonicera caerulea</i> L. anthocyanins antioxidant antimicrobial colouring formulations |
| title | Promising Antioxidant and Antimicrobial Food Colourants from <i>Lonicera caerulea</i> L. var. <i>Kamtschatica</i> |
| title_full | Promising Antioxidant and Antimicrobial Food Colourants from <i>Lonicera caerulea</i> L. var. <i>Kamtschatica</i> |
| title_fullStr | Promising Antioxidant and Antimicrobial Food Colourants from <i>Lonicera caerulea</i> L. var. <i>Kamtschatica</i> |
| title_full_unstemmed | Promising Antioxidant and Antimicrobial Food Colourants from <i>Lonicera caerulea</i> L. var. <i>Kamtschatica</i> |
| title_short | Promising Antioxidant and Antimicrobial Food Colourants from <i>Lonicera caerulea</i> L. var. <i>Kamtschatica</i> |
| title_sort | promising antioxidant and antimicrobial food colourants from i lonicera caerulea i l var i kamtschatica i |
| topic | <i>Lonicera caerulea</i> L. anthocyanins antioxidant antimicrobial colouring formulations |
| url | https://www.mdpi.com/2076-3921/8/9/394 |
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