Abstract
In recent years, global trends indicate consumer interest in functional foods. Thus, there is a trend to replace the use of artificial colors with natural colors that, in addition to being attractive to consumers, provide benefits to the biological functions of the human organism. The objective of this research was the solvent extraction of a natural dye from the roselle flower, its identification and evaluation of its behavior at different pH and temperatures. In addition, its application in flavored milk was evaluated sensorially. The anthocyanins located in the roselle flower were extracted by fragmentation and milling. The separation of pigments was carried out with ethanol (96%v/v) for 72 h. The qualitative tests of identification, physics and chemistry revealed the presence of anthocyanins (delphinidin 3-glucoside and cyanidin 3-glucoside). The pigments present in roselle flower are relatively stable with temperature. However, at temperatures above 80 °C a gradual degradation occurs. At different pH values, two visible absorption points are shown at 519.6 and 320.4 nm, which correspond to the two characteristic bands of anthocyanins. The milk flavored and dyed with roselle extract had a shelf life of 7 days in refrigerated storage and was sensorially accepted by consumers, but the color was unattractive.
Data availability
All data are available in the manuscript.
References
Abidoye AO, Ojedokun FO, Fasogbon BM, Bamidele OP (2022) Effects of sweet basil leaves (Ocimum basilicum L) addition on the chemical, antioxidant, and storage stability of roselle calyces (Hibiscus sabdariffa) drink. Food Chem 371:131170. https://doi.org/10.1016/j.foodchem.2021.131170
Adanlawo IG, Ajibade VA (2006) Nutritive value of the two varieties of roselle (Hibiscus sabdariffa) calyces soaked with wood ash. Pak J Nutr 5:555–557
Agunbiade HO, Fagbemi TN, Aderinola TA (2022) Antioxidant properties of beverages from graded mixture of green/roasted coffee and Hibiscus sabdariffa calyx flours. Appl Food Res 2(2):100163. https://doi.org/10.1016/j.afres.2022.100163
Arab M, Razavi SH, Hosseini SM, Nayebzadeh K, Meybodi NM, Khanniri E, Mardi P, Mortazavian AM (2019) Production and characterization of functional flavored milk and flavored fermented milk using microencapsulated canthaxanthin. LWT 114:108373. https://doi.org/10.1016/j.lwt.2019.108373
Bello IA, Ndukwe GI, Audu OT, Habila JD (2011) A bioactive flavonoid from Pavetta crassipes K. Schum Org Med Chem Lett 1:14
Benchikh Y, Aissaoui A, Allouch R, Mohellebi N (2021) Optimising anthocyanin extraction from strawberry fruits using response surface methodology and application in yoghurt as natural colorants and antioxidants. J Food Sci Technol 58:1987–1995. https://doi.org/10.1007/s13197-020-04710-0
Cavalcanti RN, Santos DT, Meireles MAA (2011) Non-thermal stabilization mechanisms of anthocyanins in model and food systems-an overview. Food Res Int 44:499–509
Ekie MAB, Evanuarini H (2020) The quality of milk candy using rosella powder (Hibiscus sabdariffa L.) addition as natural food colouring. In: IOP Conference Series: Earth and Environmental Science. Institute of Physics Publishing
Elena Alanon M, Ivanovic M, Pimentel-Mora S, Borras-Linares I, Arraez-Roman D, Segura-Carretero A (2020) A novel sustainable approach for the extraction of value-added compounds from Hibiscus sabdariffa L. calyces by natural deep eutectic solvents. Food Res Int. https://doi.org/10.1016/j.foodres.2020.109646
Enaru B, Drețcanu G, Pop TD et al (2021) Anthocyanins: Factors affecting their stability and degradation. Antioxidants 10(12):1967. https://doi.org/10.3390/antiox10121967
Escher GB, Wen M, Zhang L, Rosso ND, Granato D (2020) Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals. Food Chem 331:127341. https://doi.org/10.1016/j.foodchem.2020.127341
Espín JC, Soler-Rivas C, Wichers HJ, García-Viguera C (2000) Anthocyanin-based natural colorants: a new source of antiradical activity for foodstuff. J Agric Food Chem 48:1588–1592. https://doi.org/10.1021/jf9911390
Ghareaghajlou N, Hallaj-Nezhadi S, Ghasempour Z (2021) Red cabbage anthocyanins: stability, extraction, biological activities and applications in food systems. Food Chem 365:130482
Gil KA, Jerković I, Marijanović Z, Manca ML, Caddeo C, Tuberoso CI (2022) Evaluation of an innovative sheep cheese with antioxidant activity enriched with different thyme essential oil lecithin liposomes. LWT 154:112808. https://doi.org/10.1016/j.lwt.2021.112808
Gradinaru G, Biliaderis CG, Kallithraka S et al (2003) Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition. Food Chem 83:423–436. https://doi.org/10.1016/S0308-8146(03)00125-0
Hernández-Nava RG, Anaya-Tacuba JD, Sánchez-Mundo MD, García-Barrientos R, Flores-Castro A, Suárez-Rodríguez CD, Espinosa-Solis V (2023) Use of roselle calyx Wastes for the enrichment of biscuits: an approach to improve their functionality. Processes 11(1):287. https://doi.org/10.3390/pr11010287
Horbowicz M, Kosson R, Grzesiuk A, Dębski H (2008) Anthocyanins of fruits and vegetables-their occurrence, analysis and role in human nutrition. J Fruit Ornam Plant Res 68(1):5–22. https://doi.org/10.2478/v10032-008-0001-8
Lema AA, Mahmod NH, Khandaker MM, Abdulrahman MD (2022) Roselle anthocyanin stability profile and its potential role in post-harvest deterioration: a review. Plant Sci Today 9(1):119–131. https://doi.org/10.14719/pst.1336
Marak S, Kaushik N, Dikiy A et al (2022) Nutritionally enriched muffins from roselle calyx extract using response surface methodology. Foods 11:1–14. https://doi.org/10.3390/foods11243982
Noviatri A, Setianingrum A, Haskito AEP (2020) Organoleptic properties evaluation of purple Hibiscus sabdariffa L (roselle) calyx extract-fortified yogurt. In: Journal of Physics: Conference Series. Institute of Physics Publishing
Nuryanti S, Matsjeh S, Anwar C et al (2013) Corolla of roselle (Hibiscus sabdariffa L.) as acid–base indicator. Eur J Chem 4:20–24. https://doi.org/10.5155/eurjchem.4.1.20-24.620
Oladzadabbasabadi N, Nafchi AM, Ghasemlou M, Ariffin F, Singh Z, Al-Hassan AA (2022) Natural anthocyanins: Sources, extraction, characterization, and suitability for smart packaging. Food Packag Shelf Life 33:100872
Oladzadabbasabadi N, Nafchi AM, Ghasemlou M, Ariffin F, Singh Z, Al-Hassan AA (2022) Natural anthocyanins: sources, extraction, characterization, and suitability for smart packaging. Food Packag Shelf Life 33:100872. https://doi.org/10.1016/j.meafoo.2023.100132
Qiu G, Wang D, Song X et al (2018) Degradation kinetics and antioxidant capacity of anthocyanins in air-im**ement jet dried purple potato slices. Food Res Int 105:121–128. https://doi.org/10.1016/j.foodres.2017.10.050
Riaz G, Chopra R (2018) A review on phytochemistry and therapeutic uses of Hibiscus sabdariffa L. Biomed Pharmacother 102:575–586
Schiano AN, Harwood WS, Drake MA (2017) A 100-year review: sensory analysis of milk. J Dairy Sci 100:9966–9986. https://doi.org/10.3168/jds.2017-13031
Ścibisz I, Ziarno M, Mitek M (2019) Color stability of fruit yogurt during storage. J Food Sci Technol 56:1997–2009. https://doi.org/10.1007/s13197-019-03668-y
Selahvarzi A, Ramezan Y, Sanjabi MR, Namdar B, Akbarmivehie M, Mirsaeedghazi H, Azarikia F (2022) Optimization of ultrasonic-assisted extraction of phenolic compounds from pomegranate and orange peels and their antioxidant activity in a functional drink. Food Biosci 49:101918. https://doi.org/10.1016/j.fbio.2022.101918
Tereucan G, Ercoli S, Cornejo P, Winterhalter P, Contreras B, Ruiz A (2021) Stability of antioxidant compounds and activities of a natural dye from coloured-flesh potatoes in dairy foods. LWT 144:111252. https://doi.org/10.1016/j.lwt.2021.111252
Yurliasni Y, Hanum Z, Dzarnisa D, et al (2023) The potential of rosella (Hibiscus sabdariffa L.) petals juice inoptimizing the profile of fermented goat’s milk. In: IOP Conference Series: Earth and Environmental Science. Institute of Physics
Zhao YW, Wang CK, Huang XY, Hu DG (2021) Anthocyanin stability and degradation in plants. Plant Signal Behav 16
Funding
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
Author information
Authors and Affiliations
Contributions
JZV: Conceptualization, investigation, Project administration, supervision, writing–review and editing; JFF, NSF: Conceptualization, investigation, visualization, writing–original draft; MAM: Conceptualization, investigation, Project administration, supervision, writing–review and editing; CDP, MSS, ADV, YPP, BAB, CBV: Visualization, investigation; RAP: Investigation, writing–review and Editing.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no Conflicts of interest.
Ethics approval
Not applicable.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Zuluaga-Vega, J., Fernández-Fernández, J., Santana-Fuentes, N. et al. Effect of pH and temperature on the stability of the natural dye from the roselle flower (Hibiscus sabdariffa L.) and its application in flavored milk. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-06020-1
Revised:
Accepted:
Published:
DOI: https://doi.org/10.1007/s13197-024-06020-1