Potential Use of Elderberry (<i>Sambucus nigra</i> L.) as Natural Colorant and Antioxidant in the Food Industry. A Review

The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In ad...

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Autores principales:	Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, Eva María Santos López, José Antonio Rodríguez, Lillian Barros, José M. Lorenzo
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	food natural additives natural dies synthetic additives replacer anthocyanins antioxidants black elder Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/2a2c867922ee41deaab41373d8644f5a
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spelling	oai:doaj.org-article:2a2c867922ee41deaab41373d8644f5a2021-11-25T17:34:32ZPotential Use of Elderberry (<i>Sambucus nigra</i> L.) as Natural Colorant and Antioxidant in the Food Industry. A Review10.3390/foods101127132304-8158https://doaj.org/article/2a2c867922ee41deaab41373d8644f5a2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2713https://doaj.org/toc/2304-8158The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.Rubén DomínguezMirian PateiroPaulo E. S. MunekataEva María Santos LópezJosé Antonio RodríguezLillian BarrosJosé M. LorenzoMDPI AGarticlefood natural additivesnatural diessynthetic additives replaceranthocyaninsantioxidantsblack elderChemical technologyTP1-1185ENFoods, Vol 10, Iss 2713, p 2713 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	food natural additives natural dies synthetic additives replacer anthocyanins antioxidants black elder Chemical technology TP1-1185
spellingShingle	food natural additives natural dies synthetic additives replacer anthocyanins antioxidants black elder Chemical technology TP1-1185 Rubén Domínguez Mirian Pateiro Paulo E. S. Munekata Eva María Santos López José Antonio Rodríguez Lillian Barros José M. Lorenzo Potential Use of Elderberry (<i>Sambucus nigra</i> L.) as Natural Colorant and Antioxidant in the Food Industry. A Review
description	The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.
format	article
author	Rubén Domínguez Mirian Pateiro Paulo E. S. Munekata Eva María Santos López José Antonio Rodríguez Lillian Barros José M. Lorenzo
author_facet	Rubén Domínguez Mirian Pateiro Paulo E. S. Munekata Eva María Santos López José Antonio Rodríguez Lillian Barros José M. Lorenzo
author_sort	Rubén Domínguez
title	Potential Use of Elderberry (<i>Sambucus nigra</i> L.) as Natural Colorant and Antioxidant in the Food Industry. A Review
title_short	Potential Use of Elderberry (<i>Sambucus nigra</i> L.) as Natural Colorant and Antioxidant in the Food Industry. A Review
title_full	Potential Use of Elderberry (<i>Sambucus nigra</i> L.) as Natural Colorant and Antioxidant in the Food Industry. A Review
title_fullStr	Potential Use of Elderberry (<i>Sambucus nigra</i> L.) as Natural Colorant and Antioxidant in the Food Industry. A Review
title_full_unstemmed	Potential Use of Elderberry (<i>Sambucus nigra</i> L.) as Natural Colorant and Antioxidant in the Food Industry. A Review
title_sort	potential use of elderberry (<i>sambucus nigra</i> l.) as natural colorant and antioxidant in the food industry. a review
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/2a2c867922ee41deaab41373d8644f5a
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Potential Use of Elderberry (<i>Sambucus nigra</i> L.) as Natural Colorant and Antioxidant in the Food Industry. A Review

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