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Hibiscus (Hibiscus Sabdariffa L.) extracts freeze-dried and encapsulated by ionic gelation: an approach for yogurt application

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Abstract

Hibiscus (Hibiscus sabidariffa L.) is a flower known for its amount of anthocyanins that can be used as a natural dye for food application. The objective of this paper was to perform two extraction techniques (thermosonication and conventional extraction) from hibiscus, followed by freeze-drying and encapsulation by ionic gelation, and evaluate the application of the best sample in yogurt. The encapsulated samples (obtained by thermosonication and conventional extraction) showed longer half-lives and less color variation (ΔE), indicating that they are more stable (especially in the absence of light) and thus were chosen for application in yogurt. Both encapsulated samples were suitable to yogurt produced, and did not presented significative difference between each in major the evaluated characteristics in yogurts. The yogurt with the capsule obtained by the termosonification process showed to be darker (lower brightness value) and with a greater tendency towards red. Therefore, is more indicated for this type of product, and potentially recommended for use as a natural food dye.

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Funding

This paper received research support funding from the National Council for Scientific and Technological Development (CNPq) and the Coordination for the Improvement of Higher Education Personnel (CAPES).

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Authors and Affiliations

  1. Programa de pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Avenida Colombo, 5790, 87020-900, Maringá, Paraná, Brazil

    Thainá Rodrigues Stella, Carolina Moser Paraíso & Suelen Siqueira dos Santos

  2. Departamento de Química, Universidade Estadual de Maringá, Avenida Colombo, 5790, 87020-900, Maringá, Paraná, Brazil

    Jessica dos Santos Pizzo & Jesui Vergilio Visentainer

  3. Departamento de Engenharia de Alimentos, Universidade Estadual de Maringá, Avenida Colombo, 5790, 87020-900, Maringá, Paraná, Brazil

    Grasiele Scaramal Madrona

Authors
  1. Thainá Rodrigues Stella
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  2. Carolina Moser Paraíso
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  3. Jessica dos Santos Pizzo
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  4. Jesui Vergilio Visentainer
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  5. Suelen Siqueira dos Santos
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  6. Grasiele Scaramal Madrona
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Contributions

Thainá Rodrigues Stella: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Software, Writing - original draft, Writing - review & editing. Carolina Moser Paraíso: Formal analysis, Investigation, Methodology, Writing – original draft. Jessica dos Santos Pizzo: Formal analysis, Investigation, Methodology. Jesuí Vergílio Visentainer: Formal analysis, Supervision, Visualization. Suelen Siqueira dos Santos: Writing - original draft, Writing - review & editing. Grasiele Scaramal Madrona: Conceptualization, Data curation, Funding acquisition, Investigation, Methodology, Project administration, Resources, Software, Supervision, Validation, Visualization, Writing - original draft, Writing - review & editing.

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Correspondence to Suelen Siqueira dos Santos.

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Stella, T.R., Paraíso, C.M., dos Santos Pizzo, J. et al. Hibiscus (Hibiscus Sabdariffa L.) extracts freeze-dried and encapsulated by ionic gelation: an approach for yogurt application. Food Measure 17, 2630–2638 (2023). https://doi.org/10.1007/s11694-023-01818-7

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  • DOI: https://doi.org/10.1007/s11694-023-01818-7

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