Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. (16th April 2021)

• Record Type: Journal Article
• Authors: Sampaio, Shirley L.; Lonchamp, Julien; Dias, Maria Inês; Liddle, Catriona; Petropoulos, Spyridon A.; Glamočlija, Jasmina; Alexopoulos, Alexios; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Barros, Lillian
• Is Part Of: Food chemistry. Volume 342(2021)
• Publication Date: 2021-04-16
• Subjects: Natural colourants -- Coloured potatoes -- Anthocyanins -- Bioactivities -- Sensory analysis -- Solanum tuberosum L; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128526
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Red and purple-fleshed potatoes are rich sources of anthocyanins. Pelargonidin and petunidin were the main anthocyanidin forms detected. All aqueous extracts presented antioxidant, antibacterial and antifungal activities. The incorporated extracts showed suitable sensory profiles and colour stability. Aqueous extracts from coloured potatoes could be used as natural food colourants. 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.