New natural sources of betacyanins : optimization of the extraction process, stability studies and incorporation as a colorant in different foods

Nature can be an inexhaustible source of natural additives. Looking at the colouring diversity present in a huge range of natural matrices, easily these matrices turned into target raw materials to obtain these molecules. Another interesting point is the tons of industrial bioresidues that result from the food industry. These residues are usually discarded and have no economically viable destination, representing a global and environmental issue. This work intends to contribute to the valorisation of industries bioresidues,by exploiting these materials as sources of high valuable molecules, targeting colouring compounds in the range of pink, the betacyanins, for application in different foodstuff. To that end, three plant species were explored, mainly Gomphrena globosa L., Amaranthus caudatus L. and Hylocereus costaricensis (F.A.C. Weber) Britton & Rose. These three plants are characterized for the intense colour displayed by their flowers (G.globosa, and A. caudatus), and fruits (H. costaricensis), indicating the presence of colouring compounds, known as betacyanins. A. caudatus for instance, are explored for seeds production, due to their very interesting nutritional profile, and the deseeded bloomed flowers are considered bioresiduos. H. costaricensis fruits are used for various purposes, such as juice making, but the peels are discarded, originating tons of bioresidues. In both cases the crude mater discarded is filed with colouring compounds and can be exploited to recover high value molecules..