Application of anthocyanin natural colors from Butterfly Pea (Clitoria ternatea L.) extracts to cupcake

Abstract

In this study, we compared the content of nutritional indicators including lipid, moisture, pH, protein, and ash between original and Butterfly Pea cupcake baked at 170°C for 20 minutes. Moreover, the sensory properties of Butterfly Pea cupcake favorite also are determined. There was an increase in the content of moisture, protein compared with those of the control cupcake, reaching 22.12 ± 1.87 and 3.69 ± 0.51, respectively. In contrast, the level of pH, ash, and lipid witnessed marginal decreases, reaching 7.08 ± 0.54, 1.01 ± 0.21, 12.10 ± 2.77 respectively. Notably, the Butterfly Pea cupcake had anthocyanin content of 2.58 ± 0.06 mg/L, which accounted for 41.82 ± 0.92% retention. The ability to decompose anthocyanin biological compounds is lower than 60%. The slight green color is determined to be influenced by the pH factor in the dough environment.

Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower

“…Eliasova et al (2020) reported that the most abundant anthocyanins of blue grain wheat were delphinidin‐3‐rutinoside, and that 45–51% of anthocyanins were lost in baking stage of blue‐grain wheat bread. Thanh et al (2020) found that only 41.8% of the initial anthocyanin content was retained in the cupcake with the anthocyanin extract of CT flower after baking at 170°C for 20 min. Sui et al (2015) reported that the degradation rate (k ref ) of cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside in black rice‐incorporated bread crumbs at reference temperature of 65°C was 2.49 × 10 −5 and 1.93 × 10 −5 (s −1 ), respectively.…”

“…Thus, we suggest that anthocyanin‐rich colorful CSB can be prepared with 20–30% BPFE in order to increase the intake of bioactive substances and maintain consumers' sensory acceptability. Thanh et al (2020) reported that cupcakes with CT flower anthocyanins extract had higher aroma, color, flavor and overall acceptability than the control samples.…”

“…Simic et al (2018) reported that the crumb color of anthocyanin‐rich bread prepared with 30% blue‐seeded maize flour changed to a red range. During the preparation of cupcakes, the blue color of CT flower anthocyanin extract turned to greenish color due to the pH change that happened in the dough (Thanh et al, 2020). In this study, CSB fortified with BPFE still showed blue color after the processing of dough formation, fermentation, and steaming.…”

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

“…These studies evidently showed that the antioxidant activity of food increases when anthocyanins from blue pea flowers are used as a food colourant. Thanh et al (2020) investigated the application of blue pea flower anthocyanin extract in cupcakes. After baking at 170 • C for 20 min, only 41.8% of the initial anthocyanin content was retained in the cupcake.…”

Anthocyanin-loaded polymeric dextran nanoparticle as an anti-proliferative agent on human liver carcinoma cells

“…Anthocyanins have been shown to give benefits in visual acuity, cancer, heart disease and age-related neurodegenerative disorders (Ray et al, 2009). Besides, the epidemiologic studies suggested the anti-oxidant, anti-microbial and anti-inflammatory activities of anthocyanins can lower the risk of cardiovascular disease, diabetes, arthritis and cancer (Prior and Wu, 2006;Thanh et al, 2020). Hwang et al (2011) reported that anthocyanins can boost memory and the anti-carcinogen activities of the anthocyanins are competent to protect the liver.…”