Microfiltered red–purple pitaya colorant: UPLC-ESI-QTOF-MSE-based metabolic profile and its potential application as a natural food ingredient

Ana Carolina Viana de Lima; Ana Paula Dionísio; Fernando Antonio Pinto de Abreu; Gisele Silvestre da Silva; Rodolfo Dantas Lima Junior; H. C. R. Magalhaes; Deborah dos Santos Garruti; Ídila Maria da Silva Araújo; Adriana Guirado Artur; Carlos Alberto Kenji Taniguchi

doi:https://doi.org/10.1016/j.foodchem.2020.127222

doi.org/10.1016/j.foodchem.2020.127222

Microfiltered red–purple pitaya colorant: UPLC-ESI-QTOF-MSE-based metabolic profile and its potential application as a natural food ingredient

Ana Carolina Viana de Lima

3

,

Ana Paula Dionísio

12

,

..., Carlos Alberto Kenji Taniguchi

6

Food Chemistry8.80

Volume: 330, Pages: 127222 - 127222

Published: Nov 1, 2020

Abstract

Complete characterization of microfiltered red–purple pitaya colorant (MRPPC) and its potential applications in foods is described. Using sensorial analysis, products that use carmine or beetroot dye as a food colorant in their formulations were compared. The effect of storage under refrigeration on the microbiological, physicochemical, and chemical changes of MRPPC were evaluated. The results showed that UPLC-ESI-QTOF-MSE was effective for the...

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Paper Details

Title

Microfiltered red–purple pitaya colorant: UPLC-ESI-QTOF-MSE-based metabolic profile and its potential application as a natural food ingredient

DOI

doi.org/10.1016/j.foodchem.2020.127222

Published Date

Nov 1, 2020

Journal

Food Chemistry

Volume

330

Pages

127222 - 127222

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