2026-06-29T02:37:50Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/1222822025-07-07T23:53:14Zcom_20.500.14352_14col_20.500.14352_15

00925njm 22002777a 4500 dc Vega, Erika N. author Cebadera Miranda, María Elena author González-Zamorano, Lorena author Barros, Lillian author Pires, Tânia C.S.P. author Molina, Adriana K. author da Silva, Tayse F.F. author Vidal-Diez de Ulzurrum, Guillermo author Tardío, Javier author Cámara Hurtado, María De La Montaña author Fernández Ruiz, Virginia author Morales Gómez, Patricia author 2025 In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The optimal TAC was achieved at 2.5 min, 345W, pH 3, and 22.12 g/L. The fruit sample (without seeds) (BVFF) and its optimized extract (BVE) were characterized in terms of chemical composition and bioactivities. Delphinidin-3-O-glucoside was identified as the predominant anthocyanin. BVE exhibited a total phenolic content of 290.72 mg/g. Additionally, both BVFF and BVE presented significant antioxidant, antibacterial, and antifungal activity, especially in the case of BVE, which inhibited the growth of several foodborne bacteria and fungi and even showed bactericidal capacity against most of the tested bacteria, particularly against E. cloacae, E. coli, P. aeruginosa, and B. cereus. These results highlight the richness of BVFF and BVE in bioactive compounds, especially anthocyanins, underscoring their potential as natural food colorants that can be used in food product formulations instead of synthetic azo colorants. Vega, E.N.; González- Zamorano, L.; Cebadera, E.; Barros, L.; Pires, T.C.S.P.; Molina, A.K.; da Silveira, T.F.F.; Vidal-Diez de Ulzurrun, G.; Tardío, J.; Cámara, M.; et al. Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization. Foods 2025, 14, 183. https://doi.org/ 10.3390/foods14020183 10.3390/foods14020183 https://hdl.handle.net/20.500.14352/122282 https://doi.org/10.3390/foods14020183 Natural Food Colorant Obtained fromWild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization