Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage

Ramírez-Rodrigues, Milena M.; Plaza, Maria L.; Azeredo, Alberto Monteiro Cordeiro de; Balaban, Murat Ö.; Marshall, Maurice R.

doi:10.1016/j.foodchem.2012.03.042

Cited by 37 publications

(23 citation statements)

References 21 publications

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“…HSR enriched crackers were characterized with higher antioxidant potential in comparison to control due to the incorporation of phenolic compounds, which had been shown to possess antioxidant activity [22,23] . Accordingly, HSR crackers could be developed as a functional food with more effective antioxidant properties.…”

Section: Resultsmentioning

confidence: 99%

Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

Ahmed

Abozed

2015

Journal of Advanced Research

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The Hibiscus sabdariffa calyxes’ residue (HSR) remained after the extraction of beverage is discarded which contributes to environmental pollution. The objective of this study was to explore the suitability of incorporating different amount of HSR (0%, 1.25%, 2.5%, 3.75%, and 5.0%) in crackers to enhance dietary fiber and antioxidant content. Physicochemical properties, antioxidants activity, nutritional quality, sensory profile and microstructure properties of samples containing HSR were examined and compared with control crackers. Cracker protein and fat levels decreased as HSR increased from 0.0% to 5% while ash increased. The total dietary fiber DF increased from 3.36% to 8.17% where the highest DF was reached at 5% HSR. The content of phenols increased from 5.99 to 17.57 mg/g and total flavonoid content increased from 49.36 to 104.63 mg/g of crackers incorporated with 5% HSR. DPPH radical scavenging activity increased two fold by increasing HSR up to 5%. HSR containing crackers exhibited darker L values than none/less HSR containing ones. In sensory ranking tests, acceptable crackers with pleasant flavor were obtained by incorporating up to 3.75% HSR into the cracker’s formula. Crackers prepared with 5% HSR received the poorest sensory rating compared to non/less HSR enriched cracker. Scanning electron microscopy (EM) images of the prepared crackers revealed marked changes caused by incorporating HSR as upon HSR addition the surface was observed to be scratched, cracker and rougher. Overall results suggest that HSR is a potential functional food ingredient high in fiber content and antioxidants activity that may be processed into flour and used in food applications, such as baked goods.

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Section: Resultsmentioning

confidence: 99%

Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

Ahmed

Abozed

2015

Journal of Advanced Research

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“…Anthocyanins are not heat stable. Ramírez-Rodrigues et al (25) also found that anthocyanins in Hibiscus beverages degrade over time during storage, more so in heat-treated than in non-heat-treated beverages. In the present study, the anthocyanin content of the filtered extract (14.27 mg of cyanidin-3-glucoside equivalents per liter) is lower than that shown in other published studies.…”

Section: Figurementioning

confidence: 96%

Antimicrobial Activity of Hibiscus sabdariffa Aqueous Extracts against Escherichia coli O157:H7 and Staphylococcus aureus in a Microbiological Medium and Milk of Various Fat Concentrations

Higginbotham

Burris

Zivanovic

et al. 2014

Journal of Food Protection

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Hibiscus sabdariffa L. calyces are widely used in the preparation of beverages. The calyces contain compounds that exhibit antimicrobial activity, yet little research has been conducted on their possible use in food systems as antimicrobials. Aqueous extracts prepared from the brand "Mi Costenita" were sterilized by membrane filtration (0.22-μm pore size) or autoclaving (121 °C, 30 min) and tested for antimicrobial activity against the foodborne pathogens Escherichia coli O157:H7 strains ATCC 43894 and Cider and Staphylococcus aureus strains SA113 and ATCC 27708 in a microbiological medium and ultrahigh-temperature-processed milk with various fat percentages. Extracts heated by autoclaving exhibited greater activity than did filtered extracts in a microbiological medium. Against E. coli, results of 20 mg/ml filtered extract were not different from those of the control, whereas autoclaved extracts reduced viable cells ca. 3 to 4 log CFU/ml. At 60 mg/ml, both extracts inactivated cells after 24 h. There were reduced populations of both strains of S. aureus (ca. 2.7 and 3 log CFU/ml, respectively) after 24 h of incubation in 40 mg/ml filtered extracts. When grown in autoclaved extracts at 40 mg/ml, both strains of S. aureus were inactivated after 9 h. Autoclaved extracts had decreased anthocyanin content (2.63 mg/liter) compared with filtered extracts (14.27 mg/liter), whereas the phenolic content (48.7 and 53.8 mg/g) remained similar for both treatments. Autoclaved extracts were then tested for activity in milk at various fat concentrations (skim [<0.5%], 1%, 2%, and whole [>3.25%]) against a 1:1 mixture of the two strains of E. coli O157:H7 and a 1:1 mixture of the two strains of S. aureus. Extracts at 40 mg/ml inactivated S. aureus after 168 h in skim and whole milk, and E. coli was inactivated after 96 h in 60 mg/ml extract in all fat levels. These findings show the potential use of Hibiscus extracts to prevent the growth of pathogens in foods and beverages.

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“…The team led by Ramirez-Rodrigues [111] was investigating the impact of SCCD on Hibiscus sabdariffa beverage in a continuous process. Only one set of working conditions was tested: 30.6 MPa, 8% CO 2 , 40 °C and treatment time 6.8 min.…”

Section: Stability Of Anthocyanins Under Pressurizationmentioning

confidence: 99%

“…Stability of anthocyanins in extracts of Hibiscus sabdariffa preserved by HPCD was comparable with non-treated samples; 14 weeks of storage caused less than a 10% decrease of the amount of pigments [111]. It should be noted that due to the method of food products preparation the activity of the endogenous enzyme is suspected to be negligible.…”

Section: Influence Of High Pressure On the Anthocyanin Stability Dmentioning

confidence: 99%

The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables

Marszałek

Woźniak

Kruszewski

et al. 2017

IJMS

115

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Anthocyanins are a group of phenolic compounds responsible for red, blue and violet colouration of many fruits, vegetables and flowers. The high content of these pigments is important as it influences directly their health promoting properties as well as the sensory quality of the product; however they are prone to degradation by, inter alia, elevated temperature and tissue enzymes. The traditional thermal methods of food preservation cause significant losses of these pigments. Thus, novel non-thermal techniques such as high pressure processing, high pressure carbon dioxide and high pressure homogenization are under consideration. In this review, the authors attempted to summarize the current knowledge of the impact of high pressure techniques on the stability of anthocyanins during processing and storage of fruit and vegetable products. Furthermore, the effect of the activity of enzymes involved in the degradation of these compounds has been described. The conclusions including comparisons of pressure-based methods with high temperature preservation techniques were presented.

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Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage

Cited by 37 publications

References 21 publications

Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

Antimicrobial Activity of Hibiscus sabdariffa Aqueous Extracts against Escherichia coli O157:H7 and Staphylococcus aureus in a Microbiological Medium and Milk of Various Fat Concentrations

The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables

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