Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant

Autores
Schneider Teixeira, Aline; Molina García, Antonio Diego; Alvarez, Inmaculada; Dello Staffolo, Marina; Deladino, Lorena
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Betacyanins are betalain derivatives showing a red-violet color suitable as a natural food colorant. An aqueous extract rich in betacyanin pigments and phenolic compounds from Alternanthera brasiliana was characterized using a high-performance liquid chromatography system with diode array and electrospray mass spectrometry detection. The major betacyanins (amaranthine, isoamaranthine, betanin and isobetanin, celosianin II and isocelosianin II) were identified and quantified. Eleven peaks were analyzed for phenolic compounds grouped into hydroxycinnamic acids and flavones. Different plant extract concentrations were added to freshly prepared set type yogurts (350, 700, and 1400 μL/80 g yogurt). Color properties in CIELAB space, pH, total phenolic content, and ferric reducing antioxidant power were analyzed on yogurts during storage time. The evolution of pigments and polyphenolic compounds during cold storage was studied by HPLC-ESI-QTOF-MS screening.The extracted color showed to be stable at the yogurt pH range. When added to yogurts, a natural berry-like color was achieved. These results provide a natural plant pigment-based alternative for application in food products, being the first time that A. brasiliana is used as a colorant in a dairy product. Besides color, polyphenols input turns Alternanthera brasiliana extract into a desirable functional food ingredient.
Fil: Schneider Teixeira, Aline. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Molina García, Antonio Diego. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Alvarez, Inmaculada. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Dello Staffolo, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Deladino, Lorena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
BETACYANINS
POLYPHENOLS
NATURAL COLOR
FOOD ADITIVES
DAIRY PRODUCTS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/197121
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/197121
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorantSchneider Teixeira, AlineMolina García, Antonio DiegoAlvarez, InmaculadaDello Staffolo, MarinaDeladino, LorenaBETACYANINSPOLYPHENOLSNATURAL COLORFOOD ADITIVESDAIRY PRODUCTShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Betacyanins are betalain derivatives showing a red-violet color suitable as a natural food colorant. An aqueous extract rich in betacyanin pigments and phenolic compounds from Alternanthera brasiliana was characterized using a high-performance liquid chromatography system with diode array and electrospray mass spectrometry detection. The major betacyanins (amaranthine, isoamaranthine, betanin and isobetanin, celosianin II and isocelosianin II) were identified and quantified. Eleven peaks were analyzed for phenolic compounds grouped into hydroxycinnamic acids and flavones. Different plant extract concentrations were added to freshly prepared set type yogurts (350, 700, and 1400 μL/80 g yogurt). Color properties in CIELAB space, pH, total phenolic content, and ferric reducing antioxidant power were analyzed on yogurts during storage time. The evolution of pigments and polyphenolic compounds during cold storage was studied by HPLC-ESI-QTOF-MS screening.The extracted color showed to be stable at the yogurt pH range. When added to yogurts, a natural berry-like color was achieved. These results provide a natural plant pigment-based alternative for application in food products, being the first time that A. brasiliana is used as a colorant in a dairy product. Besides color, polyphenols input turns Alternanthera brasiliana extract into a desirable functional food ingredient.Fil: Schneider Teixeira, Aline. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Molina García, Antonio Diego. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Alvarez, Inmaculada. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Dello Staffolo, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Deladino, Lorena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2022-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/197121Schneider Teixeira, Aline; Molina García, Antonio Diego; Alvarez, Inmaculada; Dello Staffolo, Marina; Deladino, Lorena; Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant; Elsevier Science; LWT - Food Science and Technology; 159; 113237; 2-2022; 1-120023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643822001724info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2022.113237info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:14:35Zoai:ri.conicet.gov.ar:11336/197121instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:14:35.663CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant
title Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant
spellingShingle Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant
Schneider Teixeira, Aline
BETACYANINS
POLYPHENOLS
NATURAL COLOR
FOOD ADITIVES
DAIRY PRODUCTS
title_short Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant
title_full Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant
title_fullStr Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant
title_full_unstemmed Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant
title_sort Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant
dc.creator.none.fl_str_mv Schneider Teixeira, Aline
Molina García, Antonio Diego
Alvarez, Inmaculada
Dello Staffolo, Marina
Deladino, Lorena
author Schneider Teixeira, Aline
author_facet Schneider Teixeira, Aline
Molina García, Antonio Diego
Alvarez, Inmaculada
Dello Staffolo, Marina
Deladino, Lorena
author_role author
author2 Molina García, Antonio Diego
Alvarez, Inmaculada
Dello Staffolo, Marina
Deladino, Lorena
author2_role author
author
author
author
dc.subject.none.fl_str_mv BETACYANINS
POLYPHENOLS
NATURAL COLOR
FOOD ADITIVES
DAIRY PRODUCTS
topic BETACYANINS
POLYPHENOLS
NATURAL COLOR
FOOD ADITIVES
DAIRY PRODUCTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Betacyanins are betalain derivatives showing a red-violet color suitable as a natural food colorant. An aqueous extract rich in betacyanin pigments and phenolic compounds from Alternanthera brasiliana was characterized using a high-performance liquid chromatography system with diode array and electrospray mass spectrometry detection. The major betacyanins (amaranthine, isoamaranthine, betanin and isobetanin, celosianin II and isocelosianin II) were identified and quantified. Eleven peaks were analyzed for phenolic compounds grouped into hydroxycinnamic acids and flavones. Different plant extract concentrations were added to freshly prepared set type yogurts (350, 700, and 1400 μL/80 g yogurt). Color properties in CIELAB space, pH, total phenolic content, and ferric reducing antioxidant power were analyzed on yogurts during storage time. The evolution of pigments and polyphenolic compounds during cold storage was studied by HPLC-ESI-QTOF-MS screening.The extracted color showed to be stable at the yogurt pH range. When added to yogurts, a natural berry-like color was achieved. These results provide a natural plant pigment-based alternative for application in food products, being the first time that A. brasiliana is used as a colorant in a dairy product. Besides color, polyphenols input turns Alternanthera brasiliana extract into a desirable functional food ingredient.
Fil: Schneider Teixeira, Aline. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Molina García, Antonio Diego. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Alvarez, Inmaculada. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Dello Staffolo, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Deladino, Lorena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Betacyanins are betalain derivatives showing a red-violet color suitable as a natural food colorant. An aqueous extract rich in betacyanin pigments and phenolic compounds from Alternanthera brasiliana was characterized using a high-performance liquid chromatography system with diode array and electrospray mass spectrometry detection. The major betacyanins (amaranthine, isoamaranthine, betanin and isobetanin, celosianin II and isocelosianin II) were identified and quantified. Eleven peaks were analyzed for phenolic compounds grouped into hydroxycinnamic acids and flavones. Different plant extract concentrations were added to freshly prepared set type yogurts (350, 700, and 1400 μL/80 g yogurt). Color properties in CIELAB space, pH, total phenolic content, and ferric reducing antioxidant power were analyzed on yogurts during storage time. The evolution of pigments and polyphenolic compounds during cold storage was studied by HPLC-ESI-QTOF-MS screening.The extracted color showed to be stable at the yogurt pH range. When added to yogurts, a natural berry-like color was achieved. These results provide a natural plant pigment-based alternative for application in food products, being the first time that A. brasiliana is used as a colorant in a dairy product. Besides color, polyphenols input turns Alternanthera brasiliana extract into a desirable functional food ingredient.
publishDate 2022
dc.date.none.fl_str_mv 2022-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/197121
Schneider Teixeira, Aline; Molina García, Antonio Diego; Alvarez, Inmaculada; Dello Staffolo, Marina; Deladino, Lorena; Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant; Elsevier Science; LWT - Food Science and Technology; 159; 113237; 2-2022; 1-12
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/197121
identifier_str_mv Schneider Teixeira, Aline; Molina García, Antonio Diego; Alvarez, Inmaculada; Dello Staffolo, Marina; Deladino, Lorena; Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant; Elsevier Science; LWT - Food Science and Technology; 159; 113237; 2-2022; 1-12
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643822001724
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2022.113237
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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