The present work describes the evaluation of fig peels and blackthorn fruit extracts as natural purple colorants in doughnuts (icing) and in a typical Brazilian pastry called “beijinho”. The extracts were screened for their antioxidant activity as well as their antibacterial capacity. Nutritionally, the employed extracts did not induce significant changes, contrarily to the observed for the rheological features, mainly the darker purple tone observed when blackthorn extract was used in the icing solution. After 24 h, both prepared formulations showed a decrease in color intensity, with no significant differences between fig and blackthorn extracts. In turn, the firmness and consistency of the doughnuts benefited from using natural colorants in the icing solution, while “beijinhos” became softer and chewier, which are valued attributes. A significant increase in the antioxidant and antimicrobial activities was also observed for both natural extracts. Accordingly, the evaluated extracts are promising candidates as natural food colorants.The authors would like to thank the Foundation for Science and
Technology (FCT, Portugal) and FEDER, under Program PT2020 for
financing CIMO (Centro de Investigação de Montanha) (UID/AGR/
00690/2019). This work was further funded by the European Structural
and Investment Funds (FEEI) through the Regional Operational
Program North 2020 within the scope of the Mobilizador ValorNatural®
project, to whom the author M. Carocho thanks for his contract. Further
acknowledgments are due to the national funding by FCT, P.I., through
the institutional scientific employment program-contract for L. Barros’
contracts, and though the celebration of program-contract foreseen in
No. 4, 5 and 6 of article 23° of Decree-Law No. 57/2016, of 29th
August, amended by Law No. 57/2017, of 19th July for C. Pereira’s
contract.info:eu-repo/semantics/publishedVersio
