Journal of Food Science and Technology

, Volume 54, Issue 7, pp 1747–1756 | Cite as

Antioxidant characteristics of extracts of Hibiscus sabdariffa calyces encapsulated with mesquite gum

  • C. E. Ochoa-Velasco
  • C. Salazar-González
  • S. Cid-Ortega
  • J. A. Guerrero-Beltrán
Original Article
First Online:
Revised:
Accepted:
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Abstract

This study compared the stability of extracts of H. sabdariffa calyces microencapsulated with different concentrations of mesquite gum during storage. Dry Roselle calyces were mixed with 50:50 (v/v) ethanol:water solution to obtain 18°Bx concentrate. This Roselle extract concentrate was mixed with purified mesquite gum (100:1–100:5 v/w). The Roselle extract concentrate-gum (RECG) was spray dried at inlet and outlet temperatures of 180 ± 2 and 104 ± 2.3 °C, respectively, at an air flow rate of 38 m3/h. Encapsulated Roselle powders (ERP) were analyzed for moisture content, total monomeric anthocyanins (differential pH), phenolic compounds (Folin and Ciocalteu method), antioxidant capacity (ABTS), and color parameters (\( L^{*} ,a^{*} \), and \( b^{*} \)) after 5 weeks and 1 year of storage. Sorption properties (isotherms) and micrographs of powders were also obtained. The average yield of RECG powders was 15.27 ± 0.81 g/100 mL. During storage, ERP showed average values of phenolic compounds, antioxidant capacity, and anthocyanins of 3.43 ± 0.25 g gallic acid equivalents/100 g, 9.34 ± 1.4 g Trolox equivalents/100 g, and 318.7 ± 20.6 mg cyanidin-O-glycoside/100 g, respectively. Color parameters remained constant along the storage time.

Keywords

Roselle powders Hibiscus sabdariffa calyces Microencapsulated Phenolic compounds Antioxidants Anthocyanins Mesquite gum 
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Notes

Acknowledgements

This research was part of the Project Number 2006/62275-Z supported by the National Council of Science and Technology (CONACyT) in Mexico. Author Claudia Salazar-González would like to thank to CONACyT for the economic support provided for the completion of her bachelor studies. Mesquite gum was donated by Dr. J. Vernon-Carter from the Universidad Autónoma Metropolitana, Iztapalapa, Mexico City.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • C. E. Ochoa-Velasco
    • 1
    • 2
  • C. Salazar-González
    • 1
  • S. Cid-Ortega
    • 1
    • 3
  • J. A. Guerrero-Beltrán
    • 1
  1. 1.Depto. Ing. Química, Alimentos y AmbientalUniversidad de las Américas PueblaSan Andrés CholulaMexico
  2. 2.Departamento de Bioquímica-Alimentos, Facultad de Ciencias QuímicasBenemérita Universidad Autónoma de PueblaPueblaMexico
  3. 3.Programa Educativo de Ingeniería en Procesos AlimentariosUniversidad Tecnológica de Izúcar de MatamorosIzúcar de MatamorosMexico

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