Anthocyanins are pigments responsible for most of the colors in vegetables, with shades between red and blue. These compounds have shown industrial interest not only for their coloring potential, but also for their antioxidant properties. Thus, the present work aimed to obtain anthocyanin-rich extracts from red grapes (Isabel and Rubi) and apply it in fermented milk to monitor the color, anthocyanin content, physical-chemical, microbiological and texture properties during storage of the product for 28 days. The extracts obtained showed anthocyanin content of 37 ± 2 mg / 100 g for Isabel grape and 19.1 ± 0.6 mg / 100 g for Rubi grape. Three formulations of fermented milk were prepared: without extract (NA), with 15% of Isabel grape extract (IS) and with 30% of Rubi grape extract (RU). As results, the parameters pH, titratable acidity and soluble solids of fermented milks underwent few changes during storage in the refrigerator. However, the levels of anthocyanins were significantly reduced, with a 38% reduction for the IS sample and 41% for the RU. Even so, the variations in the color of the products were not significant, especially for the RU. The addition of the extract in the fermented milk reduced the parameters of firmness, guminess and chewability. In addition, precautions must be taken in relation to Good Manufacturing Practices, as one of the three samples (IS) had a mold and yeast count above the limit on all evaluated days. Finally, a natural additive with moderate color stability was obtained, but measures must be taken so that the anthocyanins content of the product is also maintained, due to the pharmacological potential of these compounds and in order to provide the industry an additive with high feasibility of industrial use and with a differential functional character.

Surimi consists in a technique for concentrating myofibrillar proteins with gelling ability, which aims to make use of by-products from fish slaughter, such as bullfrog back, which can be basis for the manufacture of emulsified products. Due to the strategic need to develop clean label foods, products such as collagen have been reported as potential natural additives with bioactive properties. The objective was to elaborate a surimi from the mechanically separated bullfrog back and to develop an emulsion, replacing the soy lecithin used by hydrolyzed collagen, evaluating its emulsifying and antioxidant potential during 120 days of storage under freezing. Three meat emulsions were prepared: EC0 (100% soy lecithin), EC50 (50% soy lecithin + 50% collagen), and EC100 (100% collagen), which were subjected to analysis of chemical composition, emulsion stability, water holding capacity, luminosity, whiteness, texture profile, TBARS and antioxidant activity. Insertion of collagen increased whiteness, lightness, hardness, and chewiness values compared to the EC0, but showed greater fluid loss. All treatments showed stable WHC values (88 – 91%) over time. Replacement with collagen was satisfactory as an emulsifier and as an antioxidant, and the EC50 and EC100 treatments were not negatively affected in the investigated parameters.

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