Detalhes bibliográficos
| Resumo: | 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. |
|---|
| Autores principais: | Dias, Sandra |
|---|
| Outros Autores: | Castanheira, Elisabete M. S.; Fortes, A. Gil; Pereira, David M.; Rodrigues, Ana Rita Oliveira; Pereira, Regina; Gonçalves, M. Sameiro T. |
|---|
| Assunto: | ordinary cooked ham beetroot natural dyes betalain pigments betacyanins |
|---|
| Ano: | 2020 |
|---|
| País: | Portugal |
|---|
| Tipo de documento: | artigo |
|---|
| Tipo de acesso: | acesso aberto |
|---|
| Instituição associada: | Universidade do Minho |
|---|
| Idioma: | inglês |
|---|
| Origem: | RepositóriUM - Universidade do Minho |
|---|