Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant

Betacyanins are betalain derivatives showing a red-violet color suitable as natural food colorant. An aqueous extract rich in betacyanin pigments and phenolic compounds from Alternanthera brasiliana was characterized using high-performance liquid chromatography system with diode array electrospray mass spectrometry detection. The major betacyanins (amaranthine, isoamaranthine, betanin isobetanin, celosianin II isocelosianin II) were identified quantified. Eleven peaks analyzed for grouped into hydroxycinnamic acids flavones. Different plant concentrations added to freshly prepared set type yogurts (350, 700, 1400 ?L/80 g yogurt). Color properties CIELAB space, pH, total content, ferric reducing antioxidant power on during storage time. evolution of polyphenolic cold studied by HPLC-ESI-QTOF-MS screening. extracted showed be stable at the yogurt pH range. When yogurts, berry-like achieved. These results provide pigment-based alternative application products, being first time that A. is used colorant dairy product. Besides color, polyphenols input turns desirable functional ingredient. • Betacyanin found extract. Aqueous dye functionalize them. Pigments tested storage. (4–11 range) 21 days Correlations noted between measured * b parameters pH.