Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties potential application the food industry. Acylated glycosides or pelargonidin petunidin aglycones identified as main forms red purple varieties, respectively. The total content among ranged 478.3 to 886.2 mg/100 g extract. All presented antioxidant, antibacterial antifungal whereas no toxic effects detected. Finally, two selected tested colourants a soft drink formulation suitable sensory profiles well high colour stability during 30-day shelf-life when compared with commercial colourant E163. Therefore, could be used natural considered substituting existing synthetic agents.