{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,19]],"date-time":"2026-03-19T20:12:44Z","timestamp":1773951164049,"version":"3.50.1"},"reference-count":48,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2020,5,10]],"date-time":"2020-05-10T00:00:00Z","timestamp":1589068800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia (FCT Portugal)","award":["PTDC\/ASP-AGR\/30154\/2017 (POCI-01-0145-FEDER-030154); CQ-UM (UID\/QUI\/00686\/2019), CF-UM-UP (UID\/FIS\/04650\/2019) and REQUIMTE (UIDB\/50006\/2020)."],"award-info":[{"award-number":["PTDC\/ASP-AGR\/30154\/2017 (POCI-01-0145-FEDER-030154); CQ-UM (UID\/QUI\/00686\/2019), CF-UM-UP (UID\/FIS\/04650\/2019) and REQUIMTE (UIDB\/50006\/2020)."]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>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.<\/jats:p>","DOI":"10.3390\/molecules25092241","type":"journal-article","created":{"date-parts":[[2020,5,12]],"date-time":"2020-05-12T02:41:20Z","timestamp":1589251280000},"page":"2241","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Application of Natural Pigments in Ordinary Cooked Ham"],"prefix":"10.3390","volume":"25","author":[{"given":"Sandra","family":"Dias","sequence":"first","affiliation":[{"name":"Centre of Chemistry, Department of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5829-6081","authenticated-orcid":false,"given":"Elisabete M. S.","family":"Castanheira","sequence":"additional","affiliation":[{"name":"Centre of Physics, Department of Physics, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8754-2472","authenticated-orcid":false,"given":"A. Gil","family":"Fortes","sequence":"additional","affiliation":[{"name":"Centre of Chemistry, Department of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0384-7592","authenticated-orcid":false,"given":"David M.","family":"Pereira","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Laboratory of Pharmacognosy, Department of Chemistry, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"given":"A. Rita O.","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"Centre of Physics, Department of Physics, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal"}]},{"given":"Regina","family":"Pereira","sequence":"additional","affiliation":[{"name":"Primor Charcutaria-Prima, S.A, Avenida Santiago de Gavi\u00e3o, n\u00b0 1142 Gavi\u00e3o, 4760-003 Vila Nova de Famalic\u00e3o, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2048-1190","authenticated-orcid":false,"given":"M. Sameiro T.","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"Centre of Chemistry, Department of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,5,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Kerry, J.P., and Kerry, J.F. (2011). Online quality assessment of processed meats. 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