Obtaining and characterizing polyphenol extracts based on anthocyanins from Melinis minutiflora inflorescences and Plinia cauliflora fruits and application in gelatins

• Published in: Food research international 2023-11, Vol.173, p.113426-113426, Article 113426
• Main Authors: Silva, Isabela de Morais, Silva, Mauro Ramalho, Augusti, Rodinei, Melo, Júlio Onésio Ferreira, Schmiele, Marcio, Neves, Nathalia de Andrade
• Format: Article
• Language: English
• Subjects: absorbance; Anthocyanin acylation; Anthocyanin complexation; Anthocyanin methylation; anthocyanins; class; color; food research; gelatin; Melinis minutiflora; Myrciaria cauliflora; Paperspray-MS; Plinia cauliflora; polyphenols; texture; water activity; wavelengths
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113426

[Display omitted] •Complexation and methylation improved anthocianins stability.•The co-pigmentation of anthocyanins with tannins from jabuticaba seeds resulted in high stability.•Poliphenolic extracts from jabuticaba and M. minituflora showed good stability for gelatin dyes. Anthocyanins are a class of compounds potentially used as food dyes. Thus, this study aimed to obtain and characterize natural extracts from Melinis minutiflora inflorescence (M), Plinia. cauliflora peel (JP) and P. cauliflora peel and seeds (JPS) and apply them as natural food dyes in gelatins. The extracts did not show statistically significant differences in pH values and water activity. The M and JPS extracts showed similar values of anthocyanins and total phenolic compounds and were higher than those from the JP extract. The M and JPS extracts showed a bathochromic effect, which was not observed for the JP extract. The bathochromic effect may indicate a possible complexation of anthocyanins. The color composition analysis revealed that the JP extract has a higher absorbance at a wavelength of 520 nm, indirectly suggesting the presence of more monomeric anthocyanins in its composition. The extract application test in gelatin did not change the texture properties of the gelatins. In addition, our findings revealed that the JPS extract had the best color stability after ten days of analysis, indicating that anthocyanin complexation with the phenolic compounds of P. cauliflora seeds contributed more effectively to anthocyanin stability in the model used.