Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative

Abstract

Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.

Antiviral and Antibacterial Effect of Honey Enriched with Rubus spp. as a Functional Food with Enhanced Antioxidant Properties

“…Numerous anthocyanins have been identified in raspberry fruits, mainly cyanidin derivatives (sophoroside, glucoside, rutinoside as well as diglucosides) and pelargonidin [ 38 , 39 , 40 ]. Blackberries are also dominated by cyanidin glycosides [ 41 , 42 , 43 , 44 ].…”

Phytochemical Composition of Different Botanical Parts of Morus Species, Health Benefits and Application in Food Industry

“…After harvesting, their aroma and appearance change, decomposition processes increase, and synthesis processes are reduced in intensity, which is why an optimal method of preservation is recommended [172,174]. In order to satisfy the requirements of consumers by ensuring that products are both healthy and delicious, and since mulberries are famous all over the world, they have started to be processed in different forms, so that they can be stored and consumed in the long term [172,175,176]. Due to the anthocyanin pigments responsible for their dark color, mulberry fruits are also used as color or flavor additives in the food industry for the production of healthy foods without synthetic food additives [165,176].…”

“…The water-soluble anthocyanin pigments responsible for the color of mulberry fruits are also used as color or flavoring additives in the food industry, a practice increasingly used to create foods that contain natural additives [165,176].…”

The Promising Therapeutic and Preventive Properties of Anthocyanidins/Anthocyanins on Prostate Cancer

“…Blackberry ( Rubus fruticosus ) belonging to Rosaceae family is enriched in phenolic compounds mostly flavonoids including flavonols, ACNs, and ellagitannins [ 73 ]. It has previously been reported that this fruit due to the presence of these phenolics, is a potent natural agent for the treatment of the age-related neurodegenerative diseases, apart from its high antioxidant effect [ 74 ].…”