{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,12]],"date-time":"2026-02-12T16:39:22Z","timestamp":1770914362823,"version":"3.50.1"},"reference-count":88,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2024,8,2]],"date-time":"2024-08-02T00:00:00Z","timestamp":1722556800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"cLabel+: Innovative \u201cclean label\u201d natural, nutritious, and consumer-oriented foods","award":["POCI-01-0247-FEDER-046080"],"award-info":[{"award-number":["POCI-01-0247-FEDER-046080"]}]},{"name":"European Regional Development Fund (ERDF)","award":["POCI-01-0247-FEDER-046080"],"award-info":[{"award-number":["POCI-01-0247-FEDER-046080"]}]},{"name":"Foundation for Science and Technology (FCT, Portugal)","award":["POCI-01-0247-FEDER-046080"],"award-info":[{"award-number":["POCI-01-0247-FEDER-046080"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia (FCT, Portugal)","award":["POCI-01-0247-FEDER-046080"],"award-info":[{"award-number":["POCI-01-0247-FEDER-046080"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS\/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH\u2022 and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both \u03b1-amylase and \u03b1-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products.<\/jats:p>","DOI":"10.3390\/foods13152450","type":"journal-article","created":{"date-parts":[[2024,8,2]],"date-time":"2024-08-02T16:14:58Z","timestamp":1722615298000},"page":"2450","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery\u2014Temperature Stability, pH, and Biocapacity"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7632-3485","authenticated-orcid":false,"given":"Carmo","family":"Serrano","sequence":"first","affiliation":[{"name":"Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria (INIAV, I.P.), Av. da Rep\u00fablica, 2780-157 Oeiras, Portugal"},{"name":"Associated Laboratory TERRA, LEAF\u2013Linking Landscape, Environment, Agriculture and Food\u2013Research Center, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Beatriz","family":"Lamas","sequence":"additional","affiliation":[{"name":"The Mechanical Engineering and Resource Sustainability Center (MEtRICs), Chemistry Department, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3068-4920","authenticated-orcid":false,"given":"M. Concei\u00e7\u00e3o","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Centro de Qu\u00edmica Estrutural, Institute of Molecular Sciences, Instituto Superior T\u00e9cnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal"}]},{"given":"Maria Paula","family":"Duarte","sequence":"additional","affiliation":[{"name":"The Mechanical Engineering and Resource Sustainability Center (MEtRICs), Chemistry Department, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,8,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Pereira, J., Formigoni, M., Giopato Viell, F.L., Pante, G., Bona, E., and Vieira, A. (2020). Aditivos alimentares naturais emergentes: Uma revis\u00e3o. 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