Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential

The effects of adding cochineal carmine and annatto dyes in five mortadella formulations made with curcumin microcrystals were compared, and the preference was evaluated and described sensorially. Based on the optimized formulation obtained with color parameters, two formulations were elaborated: cu...

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Egile Nagusiak:	Jacqueline Thomé Henrique, Maria Victória Biason, Poliana dos Santos Mendes, Flávia Aparecida Reitz Cardoso, Fernanda Vitória Leimann, Odinei Hess Gonçalves, Evandro Bona, Anielle de Oliveira, Leila Larisa Medeiros Marques, Renata Hernandez Barros Fuchs, Adriana Aparecida Droval
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Elsevier 2024-10-01
Saila:	Food Chemistry: X
Gaiak:	Curcumin microcrystals Cochineal carmine Annatto Mortadella Sensory description
Sarrera elektronikoa:	http://www.sciencedirect.com/science/article/pii/S2590157524005157
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