Incorporation of betacyanin-rich extracts in ice cream: comparison among different additives and control formulation
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resumo
Food appearance is as important as its taste. Colour preservation, for instance, is one of the top
concerns throughout food processing [1] . Nowadays, the main trend is developing visually
appealing foods, which simultaneously should contain enhanced functional properties. Products
typically containing limited levels of bioactive compounds, such as the widely consumed ice cream,
present better possibilities for improvement [2]. Ice creams are complex colloidal systems
combining milk, sweeteners, emulsifiers, stabilizers, colouring and flavouring agents. These
ingredients are often artificial, but they could be replaced by natural alternatives, fulfilling the
current concern about cleaner labels. Colouring agents, in particular, are highly valued by
consumers, who prefer natural compounds instead artificial ones, often perceived as being
harmful [3]. In fact, some natural dyes are already available on the market, but other alternative
sources could be exploited. Betalains, which can be divided in red-violet betacyanins and yellow-orange
betaxanthins are a good example of compounds deserving higher attention. Betacyanins
are usually derived from beetroot, but they can be obtained from different sources such as the
purple flowers of Gomphrena g/abosa L. (Amaranthaceae) [4]. Accordingly, betacyanins from G.
globosa were used as colouring agents in ice creams and further compared with other ice cream
formulations (containing commercial betalain or free of any colouring agents). Besides the
colouring strength, the nutritional parameters, individual sugars and fatty acids profiles were also
compared. To obtain a thorough characterization, all parameters were evaluated in five different
times: preparation day and after 15, 30, 45 and 60 days of storage. Nutritional parameters, except
protein along storage time (ST) and ash among ice cream formulations (IF) showed significant
differences either comparing different ST or IF. Nevertheless, while colour parameters remained
unchanged along ST (except L * in fresh samples), they varied significantly in each IF. On the other
hand, ST proved to be a stronger effector on fatty acids than IF, which caused no significant changes
in most cases. Overall, both natural extracts proved to be suitable alternatives to the commercial
dye (betalain), according to the maintenance of nutritional and fatty acids profiles and
improvement in the appearance of the tested food product.
