Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica

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 le...

Full description

Saved in:
Bibliographic Details
Published in:Antioxidants 2019-09, Vol.8 (9), p.394
Main Authors: Molina, Adriana K., Vega, Erika N., Pereira, Carla, Dias, Maria Inês, Heleno, Sandrina A., Rodrigues, Paula, Fernandes, Isabel P., Barreiro, Maria Filomena, Kostić, Marina, Soković, Marina, Barreira, João C.M., Barros, Lillian, Ferreira, Isabel C.F.R.
Format: Article
Language:English
Subjects:
Anthocyanins
antimicrobial
Antimicrobial agents
antioxidant
Antioxidants
colouring formulations
Cytotoxicity
Drying
Fatty acids
Food contamination
Food industry
Fruits
Linoleic acid
Lonicera caerulea
Lonicera caerulea L
Maltodextrin
Microbial contamination
Organic acids
Sensors
Solvents
Tumors
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox8090394