期刊
FOOD CHEMISTRY
卷 263, 期 -, 页码 300-306出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.05.001
关键词
Genipap; Natural pigments; Genipin; Geniposide; Food colorants
资金
- Sao Paulo Research Foundation (FAPESP, Brazil) [2015/50333-1]
- National Council for Scientific and Technological Development [CNPq, Brazil] [481670/2013-0]
- Institute of International Education (CAPES, Brazil)
- FAPESP [2017/10753-7]
Iridoid blue-based pigments (IBBP) extract of Genipa americana L. represents a natural alternative additive for food applications and also exerts desirable biological effects on human health. In this study the iridoids present in the extract were identified, the influence of pH and temperature on color difference (Delta E) of IBBP was evaluated using a central composite design (CCD) and finally the antioxidant capacity was monitored before and after its in vitro digestion. Ten glucoside iridoids were detected and the main compounds identified were genipin, genipin 1-beta-gentiobioside and geniposide. It was also observed an increase of 17-18% of antioxidant capacity after the in vitro digestion, respectively. Among the conditions tested, the color of extract was more stable at 12-20 degrees C and low pH (3.0-4.0), suggesting that it is compatible for coloring acidic foods. Finally, the in vitro digestion also increased the antioxidant capacity (ORAC assay) by 39%.
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