EventsThe 23rd International Electronic Conference on Synthetic Organic Chemistry
Event submissions
Published
with-doi10.3390/ecsoc-23-06626
This submission belongs to the session B. Bioorganic, Medicinal and Natural Products Chemistry of the event The 23rd International Electronic Conference on Synthetic Organic Chemistry
Published date
14 Nov, 2019
Citation
M. Sameiro Gonçalves, Sandra Dias, David M. Pereira, Elisabete M. S. Castanheira, A. Gil Fortes, Regina Pereira, Beetroot as a source of natural dyes for ham, in Proceedings of The 23rd International Electronic Conference on Synthetic Organic Chemistry, 15 November–15 December 2019, MDPI: Basel, Switzerland, doi: 10.3390/ecsoc-23-06626
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Beetroot as a source of natural dyes for ham

Sandra Dias 1
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David M. Pereira 2
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Elisabete M. S. Castanheira 3
A. Gil Fortes 1
Regina Pereira 4
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M. Sameiro Gonçalves 5
1. Centre of Chemistry (CQ/UM), University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal.
2. REQUIMTE/LAQV, Laboratory of Pharmacognosy, Department of Chemistry, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
3. Centre of Physics (CFUM), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
4. Primor Charcutaria - Prima, S.A, Avenida Santiago de Gavião, nº 1142 Gavião,4760-003 Vila Nova de Famalicão, Portugal
5. Centre of Chemistry (CQ/UM), University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal., Portugal
Abstract

Due to the composition and processing of leg ham, in some cases the final color is not the most attractive. Legislation does not allow the use of synthetic dyes and even natural dyes presently used in other food products.

Beetroot (Beta vulgaris L.) possess water soluble betalain pigments and its use as an ingredient in several products imparts beneficial effects on human health.

Considering these facts, Beta vulgaris L. was subjected to extraction procedures in order to obtain the respective extracts containing the natural dyes, and subjected to cytotoxicity assays in AGS cell line. Encapsulation of the extracts in nanosystems based on soybean lecithin and maltodextrin was performed. Lyophilized extracts before and after encapsulation in maltodextrin were applied in the formulation of leg ham and used in pilot scale of production. The color of ham samples from the different assays was evaluated visually and by colorimetry.

The results show that leg ham coloration obtained using lyophilized extracts of Beta vulgaris L. is very promising for future applications in this type of meat products.

Keywords
Ham
Beta vulgaris L.
Natural dyes
Betalain pigments
Manuscript
2_Revised_Proceedings_ 028417-Sandra Dias-14-11-2019.pdf
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