The roses known to contain anthocyanins pigments and as a bioactive compound which can act as free radical catcher material. When harvest season arrives in number will be very abundant. Flowers sorting which can decrease the selling price can be processed in the form of natural dyes for food, cosmetics and medicines / herbs. The purpose of this study is to know applications rose to the quality of some industrial products. The experiment was conducted in (fresh, 2 and 4 days), that performed using randomized block design. Phase II is the application of pigment products of red roses on some industrial products (ie food products, herbal and cosmetics), using the design in accordance with their respective target. The results showed that ucts such as fruit juice, yoghurt, jelly, carbonated beverage (food) and body lotion (cosmetic), and can contribute to the natural color at a time serves as a source of bioactive in effervescent tablets.
Coffee pulp is solid waste from coffee processing, but unfortunately, it has not been utilized optimally, particularly for foods. Objective of the research was to study characterization of fiber fraction, physical and chemical properties of coffee flour as functional dietary material, which is rich in fiber to reduce blood glucose level for diabetes mellitus patients. The research used Arabica and Robusta coffee pulps. Results of the research showed that characterization of fiber fraction for Arabica has soluble dietary fiber 4.78% (db); 4.30% (wb) higher 0.63% (db); 0.55% (wb) in comparison with Robusta. However, the insoluble dietary fiber is 69.16% (db); 62.24% (wb) and total dietary fiber is 73.32% (db); 65.98% (wb) for Robusta is higher 10.78% (db); 9.82% (wb) insoluble dietary fiber and 10.15% (db); 9.26% (wb) total dietary fiber in comparison with Arabica. Granule shape of the flour for Arabica and Robusta have uneven surfaces and diverse sizes of granule. Arabica flour granules are smaller, 12.8-49.8 µm, than Robusta, 48.8-66.8 µm. Testing the chemical properties showed fat level was 4.05% (wb); 4.55% (db), water 10.96% (wb) and ash 9.35% (wb); 10.50% (db) for Arabica are higher 0.08% (wb); 0.12%(db) fat, 0.66% (wb) water and 0.81% (wb); 0.99% (db) ash. However, carbohydrate level was 62.78% (wb); 70% (db) and protein 14.41% (wb); 16.06% (db) for Robusta was higher 1.24% (wb); 0.88% (db) carbohydrate and 0.31% (wb); 0.23% (db) protein in comparison with Arabica. Coffee flour of Arabica has better characterization for fiber fraction, physical and chemical properties, in comparison with Robusta, due to it has higher soluble dietary fiber (SDF) and smaller flour granules, which are potential as functional foodstuff for diabetes mellitus patient.
Red rose consisting of anthocyanin pigment has been used as an antibacterial agent. However, there is no study on the anthocyanin pigment extract from red rose as the antibacterial agent. The effectiveness of the antibacterial agent can be affected by the solvent extraction and the flower shelf life. Here, we report the effects of solvent extraction and red rose (Rosa sp.) shelf life on the antibacterial activity. Red rose concentrated extraction and randomized complete block design factorial was carefully used with factors of long display and solvent extraction. The extraction solvent (P) comprised of water, ethanol, and mixture of water-ethanol (1 : 1), while the red rose shelf life (M) consisted of 0, 2, 4 and 6 days. Moreover, pH, antioxidant activity and minimum bactericidal concentration (MBC) with four variations of concentrated concentration (100%, 50%, 25% and 12.5%) on Escherichia coli, Salmonella thypi, and Pseudomonas sp. were analyzed. After two days of shelf life using water as the solvent for extraction, the antioxidant activity achieved 79% at pH of 2.5. It was also demonstrated that it was able to kill all the investigated bacterias, which were Escherichia coli, Salmonella thypi, and Pseudomonas sp. with concentrated concentrations of 100%, 50% and 25%. When the concentrated concentration was 12.5%, the MBC value was constantly found to be 1.39 × 108 cfu/g for Escherichia coli and 9.53 × 107 cfu/g for Salmonella thypi.
Rose flower extract containing high levels of anthocyanin pigment has the potential to be further processed into healthy functional drinks. The addition of natural flavor to the production process is expected to improve the sensory and functional aspects of this rose extract-based drink. The research was aimed to study the effect of natural flavor addition at various concentration on pH, total dissolved solids, color intensity, sensory quality, total anthocyanin levels, and antioxidant activity of rose extract-based drink. Rose filtrate was obtained by maceration method using water solvent. The added natural flavors were mint leaves, ginger and lemon juice, with concentration levels of 1.5% (b/v), 3% and 4% (v/v). Antioxidant activity and anthocyanin levels were determined using the DPPH and pH difference methods, respectively. Sensory quality was determined using hedonic rating test with test parameters of taste and flavour. The results showed that different types and concentrations of natural flavors significantly affected the pH, redness and yellowish level of rose extract-based drink. The addition of natural flavors significantly enhanced its antioxidant activity. While the concentration of natural flavor only affected its total dissolved solids. The increase in total anthocyanin content of rose juice extract due to the addition of mint leaves is 46.48%, ginger is 34.50% and lemon is 16.70%. Based on the results, the best treatment was shown by rose extract-based drink with the addition of 3% of mint leaves given the antioxidant activity of 84.44%, brightness (L) of 35.30, redness (a +) of 8.00, yellowness (b +) of 4.60, pH value of 3.45, total dissolved solids of 21.17 ° Brix, total anthocyanin level of 12.14 mg/L, taste score of 3.20 (quite tasty) and flavor score of 3.27 (quite like).
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