Recently, the food additive industry has been looking to use bioproducts as a source of food colorants. Therefore, this study aimed to assess the stability of anthocyanins from residues of the grape when were applied as a food colorant in kefir and carbonated water. The degradation of anthocyanins incorporated in food matrices followed the first-order kinetic behavior during storage, in exposure to light or the dark. For stability assessment of anthocyanins in kefir, the anthocyanins retention was 67% during storage and the half-life time (t 1/2 ) was approximately 27 days. The highest stability in the carbonated water samples was shown in anthocyanin malvidin-3-glucoside when they were stored in the dark; the t 1/2 was almost four times longer than in light exposure. The light had adverse effects on the color of carbonated water while the colored kefir showed physical properties similar to kefir without additives. Practical ApplicationsThe incorporation of synthetic additives to provide coloration in beverages causes harmful effects on human health. Food industries produce a significant amount of waste that causes serious environmental problems and economic losses if they are not utilized efficiently. This study shows a new way to approach the residues of food processing as natural sources of bioactive compounds that could be used as a colorant in food and beverages. The anthocyanins from skin grape applied in food matrices present better thermal stability and higher half-life time when were stored in the dark. Therefore, it can be used as a natural additive in beverages or dairy products. In addition to their ability to provide color, the anthocyanins offer beneficial effects on human health due to their antioxidant activity. The results indicate that the anthocyanins from grape byproducts have potential use as a substitute of synthetic colorants in processed food.

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Background: Açaí (Euterpe oleracea), a “superfruit” consumed worldwide, is a Brazilian Amazon native fruit, with high nutritive value due to its high content of lipids, proteins, and fibers, besides bioactive compounds, such as anthocyanins, carotenoids and phenolic compounds in its composition associated with biological action beneficial to health. The increased consumption of this fruit has stimulated breeding programs in the search of plants and fruits with higher productivity and bioactive compounds, generating information for the development of new cultivars with improved attributes. This work aimed to study six different genotypes of açaí, developed by the breeding program, evaluating their physicochemical characteristics and proximate composition, bioactive compounds and antioxidant activity. Methods: The genotypes were analyzed for titratable acidity, pH, total soluble solids and proximate composition, such as moisture, protein, lipids, total fiber, carbohydrates and ashes contents. A spectrophotometric method using Folin-Ciocalteau reagent performed the phenolic compounds analysis and HPLC evaluated carotenoids and anthocyanins extracted exhaustively. The ABTS assay evaluated the antioxidant activity. Results: The L06P13 and L09P09 genotype presented higher content of total fiber, carbohydrates, and ashes when compared to the commercial sample used as a standard. Furthermore, L22P13 genotype showed the highest content of total anthocyanins (6745.81 mg/100g), total carotenoids (118 μg/g) and antioxidant activity (674.83 μM Trolox/g) when compared to commercial sample. Conclusion: The results revealed promising açaí genotypes and support the importance of advances in the area of functional foods and breeding programs.