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Article

Application of Natural Pigments in Ordinary Cooked Ham

by
Sandra Dias
1,
Elisabete M. S. Castanheira
2,
A. Gil Fortes
1,
David M. Pereira
3,
A. Rita O. Rodrigues
2,
Regina Pereira
4 and
M. Sameiro T. Gonçalves
1,*
1
Centre of Chemistry, Department of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal
2
Centre of Physics, Department of Physics, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal
3
REQUIMTE/LAQV, Laboratory of Pharmacognosy, Department of Chemistry, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
4
Primor Charcutaria-Prima, S.A, Avenida Santiago de Gavião, n° 1142 Gavião, 4760-003 Vila Nova de Famalicão, Portugal
*
Author to whom correspondence should be addressed.
Molecules 2020, 25(9), 2241; https://doi.org/10.3390/molecules25092241
Submission received: 30 April 2020 / Revised: 4 May 2020 / Accepted: 5 May 2020 / Published: 10 May 2020
(This article belongs to the Special Issue ECSOC-23)
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Abstract

The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (Raphanus sativus L.), hibiscus (Roselle sabdariffa L.) and red beetroot (Beta vulgaris 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.
Keywords: ordinary cooked ham; beetroot; natural dyes; betalain pigments; betacyanins ordinary cooked ham; beetroot; natural dyes; betalain pigments; betacyanins
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MDPI and ACS Style

Dias, 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. https://doi.org/10.3390/molecules25092241

AMA Style

Dias S, Castanheira EMS, Fortes AG, Pereira DM, Rodrigues ARO, Pereira R, Gonçalves MST. Application of Natural Pigments in Ordinary Cooked Ham. Molecules. 2020; 25(9):2241. https://doi.org/10.3390/molecules25092241

Chicago/Turabian Style

Dias, Sandra, Elisabete M. S. Castanheira, A. Gil Fortes, David M. Pereira, A. Rita O. Rodrigues, Regina Pereira, and M. Sameiro T. Gonçalves. 2020. "Application of Natural Pigments in Ordinary Cooked Ham" Molecules 25, no. 9: 2241. https://doi.org/10.3390/molecules25092241

APA Style

Dias, S., Castanheira, E. M. S., Fortes, A. G., Pereira, D. M., Rodrigues, A. R. O., Pereira, R., & Gonçalves, M. S. T. (2020). Application of Natural Pigments in Ordinary Cooked Ham. Molecules, 25(9), 2241. https://doi.org/10.3390/molecules25092241

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