<i>Rubus ulmifolius</i> Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product

(1) Background: Color has been considered to be the flashiest attribute of foodstuffs and researchers have shown a great interest in the extraction of pigmented compounds from vegetal products, with the purpose to provide alternative counterparts to the food industry; (2) Methods: This study aimed t...

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Bibliographic Details
Main Authors: Liliana Primo da Silva, Eliana Pereira, Miguel A. Prieto, Jesus Simal-Gandara, Tânia C.S.P. Pires, Maria José Alves, Ricardo Calhelha, Lillian Barros, Isabel C.F.R. Ferreira
Format: Artigo
Language:Inglês
Published: MDPI AG 2019-06-01
Series:Molecules
Subjects:
<i>Rubus ulmifolius</i> Schott fruits
natural colorant
anthocyanins
heat assisted extraction
response surface methodology
food incorporation
Online Access:https://www.mdpi.com/1420-3049/24/11/2181
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