Hibiscus beverages are prepared from fresh or dried calyces by a hot extraction and pasteurized, which can change organoleptic, nutritional, and color attributes. Nonthermal technologies such as dense phase carbon dioxide may maintain their fresh-like color, flavor, and nutrients. This research compares the physicochemical and phytochemical changes resulting from a cold and hot extraction of fresh and dried hibiscus calyces and adds to the knowledge of work done on color, quality attributes, and antioxidant capacity of unique tropical products. In addition, the research shows how these changes could lead to alternative nonthermal processes for hibiscus.

No abstract

No abstract

No abstract

Epidemiological studies suggest a reduction in the risk of cardiovascular events in populations that drink five or more cups of tea a day. In a randomized, double‐blind placebo controlled trial, we examined the effect of a standardized formula made from Camellia sinensis (green tea) on biomarkers of inflammation and blood pressure. Serum amyloid‐ α (SAA) is an acute phase reactant that is positively associated with coronary artery disease. Consumption of this green tea formula (GTF) for 3 weeks resulted in a 42% reduction from baseline SAA levels in the treated group (p=0.041), while SAA levels of those on the placebo did not change (p=0.561). Of 52 subjects on GTF, 39 (75%) had a reduced SAA levels while the values of 13 (25%) increased or remained the same. Of 56 subjects on placebo, 31 (55%) showed a decrease in SAA levels and 25 (45%) went up or stayed the same (p=0.049). Subjects consuming GTF for 3 weeks had lower systolic (−4.2; p=0.004), and diastolic (−4.2; p=0.001) blood pressure. Placebo subjects had no significant change in blood pressure. In conclusion, consumption of this GTF resulted in lowering of blood pressure, and an inflammatory biomarker associated with cardiovascular disease. Funded in part by UF/IFAS AES, Nature Trade Center, Inc., and Taiyo International, Inc.