Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/65402

TitleApplication of natural pigments in ordinary cooked ham
Author(s)Dias, Sandra
Castanheira, Elisabete M. S.
Fortes, A. Gil
Pereira, David M.
Rodrigues, Ana Rita Oliveira
Pereira, Regina
Gonçalves, M. Sameiro T.
Keywordsordinary cooked ham
beetroot
natural dyes
betalain pigments
betacyanins
Issue date10-May-2020
PublisherMultidisciplinary Digital Publishing Institute
JournalMolecules
CitationDias, S.; Castanheira, E.M.S.; Fortes, A.G.; Pereira, D.M.; Rodrigues, A.R.O.; Pereira, R.; Gonçalves, M.S.T. Application of Natural Pigments in Ordinary Cooked Ham. Molecules 2020, 25, 2241.
Abstract(s)The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (<i>Raphanus sativus</i> L.), hibiscus (<i>Roselle sabdariffa</i> L.) and red beetroot (<i>Beta vulgaris</i> L.), was investigated. The extracts were evaluated for the stability at physical-chemical parameters and subjected to cytotoxicity assays in the gastric cell line AGS Encapsulation of the extracts in soybean lecithin liposomes and maltodextrin microcapsules was performed. Lyophilized extracts before and after encapsulation in maltodextrin were applied in the formulation of ordinary cooked ham and used in a pilot scale of production. The color of cooked ham samples from different assays was evaluated visually and by colorimetry. The results suggest that the coloration of ordinary cooked ham obtained with extracts of red beetroot is very promising for future applications in this type of meat product.
TypeArticle
URIhttps://hdl.handle.net/1822/65402
DOI10.3390/molecules25092241
e-ISSN1420-3049
Publisher versionhttps://www.mdpi.com/1420-3049/25/9/2241
Peer-Reviewedyes
AccessOpen access
Appears in Collections:PHYSICS OF QUANTUM MATERIALS AND BIONANOSTRUCTURES (2018 - ...)
CDQuim - Artigos (Papers)

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