Natural pigments with high antioxidant capacity, an alternative solution for food industry
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Natural matrices that are rich in anthocyanin compounds are increasingly explored by the food industry due to their coloring properties. As examples, Prunus
spinosa L. and Lonicera careulea L. fruits are excellent sources of anthocyanins and are, therefore, increasingly explored for their coloring properties to be
applied as food colorants, in addition to providing beneficial properties to the consumer [1-2]. This study aimed to evaluate the anthocyanin profile (HPLCDAD/
ESI-MS) and the antioxidant (TBARS and OxHLIA) and antimicrobial properties of the hydroethanolic extract of P. spinosa fruit epicarp and L. careulea
fruit juice.
