Valorization of Betalain Pigments Extracted from <i>Phytolacca americana</i> L. Berries as Natural Colorant in Cheese Formulation
In response to consumer demand for more sustainable and health-conscious products, the food sector is increasingly shifting towards the use of natural additives. Pokeweed (<i>Phytolacca americana</i> L.) is a medicinal plant that contains valuable biologically active compounds, including...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Agriculture |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2077-0472/15/1/86 |
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| Summary: | In response to consumer demand for more sustainable and health-conscious products, the food sector is increasingly shifting towards the use of natural additives. Pokeweed (<i>Phytolacca americana</i> L.) is a medicinal plant that contains valuable biologically active compounds, including betacyanins, which serve as its red pigments, along with phenolic acids, flavonoids, polyphenolic compounds, and others. <i>Phytolacca americana</i> (<i>P. americana</i>) is a plant renowned for its bioactive compounds, which exhibit anti-inflammatory, anti-mutagenic, antioxidant, anticancer, and antibacterial properties. This study investigates the potential of betalain pigments extracted from the berries of <i>P. americana</i> as a natural colorant for cheese formulation. The impact of these pigments on the color attributes, sensory qualities, and physicochemical and phytochemical composition of the cheeses was systematically evaluated. The <i>Phytolacca americana</i> (PA) powder demonstrated significant levels of total polyphenols (111.95 ± 1.60 mg GAE/g dw) and antioxidant activity (21.67 ± 0.19 µmol TE/g dw). The incorporation of PA powder increased the physicochemical and phytochemical contents and antioxidant activity in the final product (4.40 ± 0.22 µmol TE/g dw for CPAP1 and 6.11 ± 0.22 µmol TE/g dw for CPAP2). The sensory study revealed that the PA-supplemented cheeses were acceptable. The enhanced cheeses present a distinctive color profile, attracting health-conscious consumers looking for innovative dairy products. The study concludes that PA powder can effectively enhance cheese, producing a phytochemical-enriched product that appeals to health-conscious consumers. |
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| ISSN: | 2077-0472 |