The antioxidant activity of lycopene and chlorophyll oleoresin and phenol stability of Berberis vulgaris extracts in cupcake formulation

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 17, Issue 3 - Serial Number 69, July and August 2021, Pages 39-52   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.2020.39667.0

Author

Azadeh Ranjbar Nedamani^*

Biosystem Engineering Department- Faculty of Agricultural Engineering- Sari Agricultural Sciences and Natural Resources University- Sari- Mazandaran- Iran.

Abstract

The application of natural ingredients in food formulations plays a key role in public health. The application of natural colorants is helpful in human health. Most of the natural colorants have additional roles such as antioxidant or antimicrobial activities. Natural colorants in foods especially in cake formulation, make an attractive view for Childs. In this study, the effects of three natural colorants of lycopene, chlorophyll, and Berberis Vulgaris extracts were investigated in cupcakes. The amounts of 0, 0.5, 1.5, and 2% of extracts were used. The moisture, volume increment, porosity, color parameters, total phenols, antioxidative effects of extracts, and sensory properties were evaluated. Results showed that all-natural colorants increase the final volume, porosity, oxidative stability, phenol content. Also, they reduced the moisture and lipid oxidation of samples. The red, green, and blue parameters of cakes decreased, especially in samples with Berberis Vulgaris extract. The lightness of all samples was significantly reduced after cooking but the lightness of samples with 2% lycopene oleoresin was not high. .Sensory evaluation showed that the color, flavor, and odor of cakes prepared with lycopene, and chlorophyll oleoresin had the highest scores. The cakes prepared with Berberis Vulgaris extract had the lowest scores in color, flavor, and odor, but the texture and porosity were the same as other samples. Finally, it can be concluded that lycopene oleoresin showed significant acceptance, antioxidant effect, and acceptable physical properties. Results can be helpful for researchers and food industries because the lycopene oleoresin showed a significant antioxidant activity after 3 weeks and the total phenols of Berberis Voulgaris extract showed significant stability after 3 weeks. Especially, the panelists have a significant reflection of the colored food. They propose them as an attractive materials for consumption.

Keywords

Natural colorant; Cupcake; Functional food; Natural antioxidant

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