Evaluation of the antibacterial activity and colouring capacity of two Hylocereus spp. Epicarps
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abstract
Betalains are a group of secondary metabolites named chromoalkaloids that are synthesized from tyrosine. These compounds have gained
some attention in the last few years mainly due to their interesting bioactive potential, namely antioxidant, antimicrobial, and other
bioactive properties [1]. Their strong and vibrant colours are also one of the characteristics by which these compounds have gained
visibility in the food and pharmaceutical industries [2]. Betalains can be divided in two groups regarding the colour range: betaxanthins in
the orange to yellow range, and betacyanins in the purple to pink range. Thereby, these compounds can be used as natural colouring
agents, providing alternatives to the massively used artificial counterparts [3]. Although there are already some natural options in the
market, these are not enough to meet the needs of the food industry, due to the growing concern of consumers regarding what they eat.
To FCT and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019); C. Lobo Roriz (SFRH/BD/117995/2016) and T.C.S. Pires (SFRH/BD/129551/2017) grants and National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract for L. Barros contract. This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479:ValorNatural®.
