Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality

Autor: Akogou, Folachodé U.G., Canoy, Tessa S., Kayodé, Adéchola P.P., den Besten, Heidy M.W., Linnemann, Anita R., Fogliano, Vincenzo
Jazyk: angličtina
Rok vydání: 2019
Předmět:
Zdroj: Journal of the Science of Food and Agriculture, 99(4), 2014-2020
Journal of the Science of Food and Agriculture 99 (2019) 4
ISSN: 0022-5142
Popis: BACKGROUND: The ‘clean label’ trend is pushing the food industry to replace synthetic colorants with plant-based colorants. However, technological efficacy and undesirable side effects restrict the use of plant-based colorants in industrial applications. This research studied the production of fermented maize dough coloured by apigeninidin-rich red sorghum biocolorant, as practised for centuries in West Africa, as a model to assess the impact of the biocolorant on nutritional and sensorial quality of foods. RESULTS: A 3-day fermentation of a dyed maize dough (containing 327 µg g−1 dry matter of apigeninidin) by Pichia kudriavzevii and Lactobacillus fermentum led to a degradation of 69% of the apigeninidin content, causing a clearly visible colour difference (ΔE*00 17.4). The antioxidant activity of fermented dyed dough (DD) increased by 51% compared to fermented non-dyed dough (NDD). However, the phytate dephosphorylation and volatile organic compound concentrations were lower in DD than in NDD. This suggests a lower mineral solubility and change in the sensory quality of fermented DD. CONCLUSION: Apigeninidin extract from sorghum leaf sheaths proved to be a bioactive red biocolorant with potential in fermented foods. The formation of new antioxidant compounds needs further investigation, as does the impact on the development of volatile compounds.
Databáze: OpenAIRE
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