Incorporation of wild fruits extract colorant ingredient as culinary innovation in flavouring jellies. Technological validation, characterization and stability study

Abstract

Driven by the culinary trend towards “clean label” and sustainable ingredients, this study evaluated the technological feasibility of replacing synthetic colourants with anthocyanin-rich extracts from Berberis vulgaris and a mixture of Myrtus communis and Berberis vulgaris in jelly formulations. While natural pigments are widely studied, a research gap exists regarding their validation in practical food applications and their direct impact on professional culinary processes. This research aims to bridge laboratory findings with industrial needs by comparing the nutritional profile and stability of these prototypes with jellies made using commercial colourants (E-163, E-124) and commercially available products containing additives such as E-124, E-163, and E-133. Kinetic degradation analysis of the total monomeric anthocyanins over 30 days of the jelly with the natural extracts followed first order reactions (R2 > 0.97), demonstrating high retention (>95%) and a more stable kinetic trend than commercial colourants. Moreover, colorimetric analysis revealed that natural formulations maintained chromatic stability (ΔE < 3) comparable to jellies with synthetic colourants. Proximate and mineral analysis confirmed that the colourant substitution did not alter the nutritional profile (p > 0.05). Moreover, the jelly with the mixture of extracts presented a distinctive hue not achievable with synthetic colours as well as a high antioxidant activity. These results are highly relevant from a gastronomic innovation point of view and provide the food industry with a scientifically backed alternative for creating high-quality, functional confectionery products with a better health profile