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.
Highlights
Processed meat includes products ranging from those with a minimum of 30% meat, to products that include 100% meat
The absorption spectrum of red beetroot extract were fitted to a sum of betacyanins spectrum and betaxanthins spectrum to obtain the content of each dye, which are reported as mg equivalent betanin/L and mg equivalent indicaxanthin/L, respectively
Anthocyanin-rich extracts of red radish and hibiscus, as well as betalain-rich extracts of red beetroot were evaluated for their stability at different physical-chemical parameters, and subjected to cytotoxicity assays in gastric cells, which revealed the absence of toxicity
Summary
Processed meat includes products ranging from those with a minimum of 30% meat, to products that include 100% meat. According to Portuguese Standard 4393 (NP 4393) of 2001, cooked ham is defined as a meat product prepared exclusively from pork, brine, whether it is pressed, and subsequently subjected to heat treatment [2]. The use of beetroot as an ingredient in several products imparts beneficial effects on human health and provides an opportunity for development of different functional foods [28,29,30] Considering all these facts, the present work investigated the possibility of obtaining a carmine/pink color in ordinary cooked ham by applying natural dyes from the three plant species mentioned above, namely red radish, red beetroot, and hibiscus. The results suggest that ordinary cooked ham coloration obtained with lyophilized extracts of red beetroot, is very promising for future applications in this type of meat product
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