Vega, ErikaGarcía Herrera, PatriciaCiudad Mulero, MaríaDias, Mª InesMatallana González, María CruzCámara Hurtado, María De La MontañaTardío, JavierMolina, MaríaPinela, JoséPires, TâniaBarros, LillianFernández Ruiz, VirginiaMorales Gómez, Patricia2024-01-102024-01-102023Vega, Erika N., et al. «Wild Sweet Cherry, Strawberry and Bilberry as Underestimated Sources of Natural Colorants and Bioactive Compounds with Functional Properties». Food Chemistry, vol. 414, julio de 2023, p. 135669. https://doi.org/10.1016/j.foodchem.2023.135669.0308-814610.1016/j.foodchem.2023.135669https://hdl.handle.net/20.500.14352/92243Wild edible fruits, neglected by the development of commercial agriculture, have recently aroused as a good source of natural colorants and bioactive compounds. These novel uses could cover the recent demand for healthier foods with functional properties. Prunus avium, Fragaria vesca and Vaccinium myrtillus wild fruits were characterized by individual anthocyanin profile and color CIELAB parameters, as well as phenolic fraction. In addition, some bioactivities were evaluated. In P. avium cyanidin-O-deoxyhexosyl-pentoside was the representative anthocyanin, in F. vesca pelargonidin-3-O-glucoside and in V. myrtillus delphinidin-O-hexoside. The three wild edible fruits showed interesting antioxidant activity especially in OxHLIA assays. V. myrtillus was the fruit with the best results for the bacterial growth inhibition, while F. vesca with better fungal growth inhibition. These results evidenced the richness of these wild fruits in bioactive compounds and pigments with antioxidant capacity, therefore, their potential use as natural colorants for healthier food products design.engjournal article1873-7072https://doi.org/10.1016/j.foodchem.2023.135669open access641Prunus avium L.Fragaria vesca L.Vaccinium myrtillus L.Wild fruitsAnthocyanins food colorantsAntioxidant activityNatural functional ingredientsPhenolic compoundsDietética y nutrición (Farmacia)Tecnología de los alimentos3309 Tecnología de Los Alimentos