Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt

Abstract

Summary This study used the flour and anthocyanin extracts from jaboticaba skins as a dye in yogurt. Jaboticaba skins were lyophilised and ground. Yogurt that was made in the conventional fashion was treated with the addition of flour from jaboticaba skins in the concentrations of 0.1%, 0.5%, 1.0%, 1.5% and 2.0% or with the anthocyanin extract in the concentrations of 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, with and without tannic acid; the yogurt samples were stored for 45 days. In general, the results of the acceptance test of the yogurt samples ranged between like slightly and like moderately. The highest scores received by the anthocyanin extract (like slightly) were obtained for the concentrations of 0.5–1.5%. The colour retention for all yogurt samples was above 70%. The average half‐life was greater than 2500 h, considered high. We conclude that the use of jaboticaba skins as additives to yogurt can be an alternative to add value to jaboticaba.

Stability of Anthocyanins from Red Grape Skins under Pressurized Liquid Extraction and Ultrasound-Assisted Extraction Conditions

“…The anthocyanins are a group of compounds that belong to the flavonoid family and these are of great interest in the food industry, mainly due to their colouring properties [1,2]. However, interest in these compounds has increased in recent years due to their antioxidant, anti-inflammatory, antiviral, antibacterial and even anticarcinogenic properties [3,4,5].…”

Prebiotic flours in dairy food processing: Technological and sensory implications

“…Carvalho Alves et al . () added 0.1% (w/v) lyophilised jabuticaba skin flour to yoghurt (made with L. delbrueckii subsp. bulgaricus and S. thermophilus ) and verified that the sensory scores (using a 9‐point hedonic scale) generally ranged from 6 (liked slightly) to 7 (liked moderately), except for the colour and appearance of yoghurts, which received lower scores ( P < 0.05).…”

Chemistry and Technology of Yoghurt Fermentation

“…With the exception of new natural colourants such as anthocyanin extracts by selected sources or 'old' xanthophylls like lutein dye (Carvalho et al 2013;Domingos et al 2014), most known food colours for yoghurts may be shown in the below-mentioned list: In relation to the basic aim of this chapter, two different colourants with similar names are discussed. In detail, main features of the natural 'cochineal' and the synthetic cochineal red A are presented here.…”