Assessment of the functional properties of the color pigment obtained from Alkanna Tinctoria root and its potential use in whipped cream formulations

In this study, it was aimed to evaluate the potential use of the color pigment obtained from Alkanna tinctoria roots (AtRP) in foods as an alternative to the commercial food dye carmine. Within the scope of the study, A. tinctoria roots were extracted using the maceration method with n-hexane, and the physicochemical and bioactive properties of the obtained pigment extract and carmine were investigated. The total phenolic content of AtRP and carmine was determined to be 15.50 and 12.67 mg GAE/g, respectively, while their antioxidant activity values were 21.23% and 36.36%, respectively. Furthermore, while AtRP demonstrated strong antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes with an MIC value of 0.391 mg/mL, carmine was found to be ineffective against the tested microorganisms. In the other stage of the study, the effect of AtRP on the quality of whipped cream was investigated during storage (0, 4, 7, and 14 days). The total viable and mold-yeast counts of whipped cream samples at the beginning of storage were determined to be in the range of 1.00-1.98 and <1 log CFU/g, respectively, and at the end of the storage period also increased to the range of 3.77-7.38 and 2.69-3.93 log CFU/g, respectively, it was found that the lowest counts during the storage period were in the sample coded AP2, which contained a high amount of AtRP. It was observed that AtRP-added samples (especially AP2) preserved their physical structure better than the carmine-containing sample (12%), with 0% serum loss. At the end of storage, the total phenolic contents and antioxidant activity values of the samples were found in the range of 0.88-1.87 mg GAE/g and 0.52-9.59%, respectively. However, while a significant decrease in antioxidant activity values was observed in carmine-containing samples at the end of storage, the samples containing AtRP preserved their initial values. According to sensory analysis results, whipped cream samples containing AtRP received a score above 5 in terms of visual and overall appeal during storage, thanks to the natural plum-purple tones provided by AtRP. The results revealed that AtRP could be used not only as a visual colorant but also as a multifunctional potential food additive that extends the shelf life of foods and preserves their structural form.