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.