An extract from Arbutus unedo fruits, rich in anthocyanins, was studied as a natural colorant with bioactive
properties (antioxidant, antimicrobial and cytotoxic). The aqueous stability of the extract was monitored using
the anthocyanins’ content as response (determined by HPLC-DAD) in function of time, temperature and pH.
Aided by mechanistic/phenomenological models, the conditions that favours the stabilization of the extract were
provided, highlighting the suitability of the colorant for pastry/bakery products. As a case study, the extract was
incorporated into wafers and the changes on the nutritional profile, free sugars, fatty acids and antioxidant
properties were monitored during 6 days of storage. The results provide information for: i) potential application
of the rich extract in anthocyanins for producing a natural colorant with bioactive properties; and ii) shelf-life
predictions. The extract incorporation did not cause changes in the nutritional components of wafers but added
colorant and antioxidant properties.
The authors are grateful to the Foundation for Science and
Technology (FCT, Portugal) and FEDER under Programme PT2020 for
financial support to CIMO (UID/AGR/00690/2013), L. Barros contract
and C. Caleja (SFRH/BD/93007/2013) grant. This work is funded by
the European Regional Development Fund (ERDF) through the Regional
Operational Program North 2020, within the scope of Project NORTE-
01-0145-FEDER-023289: DeCodE and project Mobilizador Norte-01-
0247-FEDER-024479: ValorNatural®. The authors are also grateful to
FEDER-Interreg España-Portugal programme for financial support
through the project 0377_Iberphenol_6_E. To Xunta de Galicia for financial
support for the post-doctoral researcher of M.A. Prieto.
