Skip to main content
SpringerLink
Log in

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

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Ananta E, Volkert M, Knorr D (2005) Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. Int Dairy J 15:399–409

    Article  CAS  Google Scholar 

  • AOAC (2000) Official methods of analysis of AOAC International, 17th edn. Gaithersburg, MD, USA

  • Beristain C, Azuara E, Vernon E (2002) Effect of water activity on the stability to oxidation of spray-dried encapsulated orange peel oil using mesquite gum (Prosopis juliflora) as wall material. J Food Sci 67:206–211

    Article  CAS  Google Scholar 

  • Bhandari BR, Howes T (1999) Implication of glass transition for the drying and stability of dried foods. J Food Eng 40:71–79

    Article  Google Scholar 

  • Bizot H (1983) Using the GAB model to construct sorption isotherms. In: Joeitt R, Escher F, Hallstrom B, Meffert HFT, Spiess WEL, Vos G (eds) Physical properties of foods. Applied Science Publishers, London, pp 43–54

    Google Scholar 

  • Brunauer S, Emmett PH, Teller E (1938) Adsorption of gases in multimolecular layers. J Am Chem Soc 60:309–319

    Article  CAS  Google Scholar 

  • Cano-Chauca M, Stringheta PC, Ramos AM, Cal-Vidal J (2005) Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innov Food Sci Emerg Technol 6:420–428

    Article  CAS  Google Scholar 

  • Champagne CP, Fustier P (2007) Microencapsulation for the improved delivery of bioactive compounds into foods. Curr Opin Biotechnol 18:184–190

    Article  CAS  Google Scholar 

  • Cid-Ortega S, Guerrero-Beltrán JA (2014) Roselle calyces particle size effect on the physicochemical and phytochemicals characteristics. J Food Res 3(5):83–88

    Article  Google Scholar 

  • Cid-Ortega S, Guerrero-Beltrán JA (2015) Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review. J Food Sci Technol 52(11):6859–6869

    Article  CAS  Google Scholar 

  • Cid-Ortega S, Guerrero-Beltrán JA (2016) Antioxidant and physicochemical properties of Hibiscus sabdariffa extracts from two particle sizes. J Food Res 5(2):98–109

    Article  Google Scholar 

  • Da-Costa-Rocha I, Bonnlaender B, Sievers H, Pischel I, Heinrich M (2014) Hibiscus sabdariffa L.—a phytochemical and pharmacological review. Food Chem 165:424–443

    Article  CAS  Google Scholar 

  • Davidov-Pardo G, Roccia P, Salgado D, León A, Pedroza-Islas R (2008) Utilization of different wall materials to microencapsulate fish oil. Evaluation of its behavior in bread products. Am J Food Technol 3:384–393

    Article  CAS  Google Scholar 

  • Drosou CG, Krokida MK, Biliaderi CG (2017) Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: a comparative assessment of food related applications. Drying Technol 35:139–162

    Article  CAS  Google Scholar 

  • Durst R, Wrolstad R (2001) Separation and characterization of anthocyanins by HPLC. In: Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwar SJ, Shoemaker CF, Smith DM, Sporns P (eds) Current protocols in food analytical chemistry. Wiley, New York

    Google Scholar 

  • Ersus S, Yurdagel U (2007) Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray dryer. J Food Eng 80:805–812

    Article  CAS  Google Scholar 

  • García C, González MB, Ochoa LA, Medran R (2004) Microencapsulación de jugo de cebada verde mediante secado por aspersión. Ciencia y Tecnología Alimentaria (Mexico) 4(4):262–266

    Article  Google Scholar 

  • García-Alonso J, Minihane AM, Rimbach G, Rivas-Gonzalo JC, de Pascual-Teresa S (2009) Red wine anthocyanins are rapidly absorbed in humans and affect monocyte chemoattractant protein 1 levels and antioxidant capacity of plasma. J Nutr Biochem 20:521–529

    Article  Google Scholar 

  • Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R (2007) Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res Int 40:1107–1121

    Article  CAS  Google Scholar 

  • Giusti M, Wrolstad R (2001) Characterization and measurement of anthocyanins by UV-Visible Spectroscopy. In: Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwar SJ, Shoemaker CF, Smith DM, Sporns P (eds) Current protocols in food analytical chemistry. Wiley, New York

    Google Scholar 

  • Idham Z, Muhamad II, Setapar SH, Sarmidi MR (2012) Effect of thermal processes on Roselle anthocyanins encapsulated in different polymer matrices. J Food Process Preserv 36:176–184

    Article  CAS  Google Scholar 

  • Iglesias HA, Chirife J (1982) Handbook of food isotherms: water sorption parameters for food and food components. Academic Press, New York, pp 1–10

    Book  Google Scholar 

  • Jiménez-Aguilar DM, Ortega-Regules AE, Lozada-Ramírez JD, Pérez-Pérez MCI, Vernon-Carter EJ, Welti-Chanes J (2011) Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. J Food Comp Anal 24:889–894

    Article  Google Scholar 

  • Kuskoski M, Asuer A, García-Parrilla M, Troncoso A, Fett R (2004) Actividad antioxidante de pigmentos antociánicos. Ciencia y Tecnología Alimentaria (Campinas, Brasil) 24(4):691–693

    Article  CAS  Google Scholar 

  • Laohasongkrama K, Mahamaktudsanee T, Chaiwanichsiri S (2011) Microencapsulation of Macadamia oil by spray drying. Proc Food Sci 1:1660–1665

    Article  Google Scholar 

  • López-Malo A, Palou E, Argaíz A (1994) Measurement of water activity of saturated salt solutions at various temperatures. In: Argaíz A, López-Malo A, Palou E, Corte P (eds) Proceedings of the poster session, ISOPOW practicum II. Depto. Ingeniería Química y Alimentos. Universidad de las Américas-Puebla. Cholula, Puebla, Mexico, pp 113–116

  • Manach C, Scalbert A, Morand C, Rémés C, Jiménez L (2004) Polyphenols: food sources and bioavailability. Am J Clin Nutr 79:727–747

    CAS  Google Scholar 

  • Marcus RT (1998) The measurement of color. In: Nassau K (ed) Color for science, art and technology. Elsevier, Amsterdam, pp 31–39

    Chapter  Google Scholar 

  • Mishra P, Mishra S, Lata Mahanta C (2014) Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food Bioprod Process 92:252–258

    Article  CAS  Google Scholar 

  • Orozco-Villafuerte J, Cruz-Sosa F, Ponce-Alquicira E, Vernon-Carter EJ (2003) Mesquite gum: fractionation and characterization of the gum exuded from Prosopis laevigata obtained from plant tissue culture and from wild trees. Carbohydr Polym 54:327–333

    Article  CAS  Google Scholar 

  • Quek S, Chok N, Swedlund P (2007) The physicochemical properties of spray-dried watermelon powders. Chem Eng Process 46:386–392

    Article  CAS  Google Scholar 

  • Re R, Pellegrini N, Proteggente A, Annala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231–1237

    Article  CAS  Google Scholar 

  • Rein M (2005) Copigmentation reactions and color stability of berry anthocyanins. M.Sc. thesis. University of Helsinki, Finland

  • Rodriguez-Saona L, Wrolstad R (2001) Extraction, isolation and purification of anthocyanins. In: Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwar SJ, Shoemaker CF, Smith DM, Sporns P (eds) Current protocols in food analytical chemistry. Wiley, New York

    Google Scholar 

  • Rossi A, Serraino I, Dugo P, Di Paola R, Mondello L, Genovese T, Morabito D, Dugo G, Sautebin L, Caputi AP, Cuzzocrea S (2003) Protective effects of anthocyanins from blackberry in a rat model of acute lung inflammation. Free Radic Res 37:891–900

    Article  CAS  Google Scholar 

  • Salazar-González C, Vergara-Balderas F, Ortega-Regules A, Guerrero-Beltrán JA (2012) Antioxidant properties and color of Hibiscus sabdariffa extracts. Ciencia e Investigación Agraria 39:79–90

    Article  Google Scholar 

  • Sáyago-Ayerdi SG, Arranz S, Serrano J, Goñi I (2007) Dietary fiber content and associated antioxidant compounds in Roselle flower (Hibiscus sabdariffa L.) beverage. Journal of Agric Food Chem 55:7886–7890

    Article  Google Scholar 

Download references

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.

Author information

Authors and Affiliations

  1. Depto. Ing. Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Ex hacienda Sta. Catarina Mártir, 72120, San Andrés Cholula, Puebla, Mexico

    C. E. Ochoa-Velasco, C. Salazar-González, S. Cid-Ortega & J. A. Guerrero-Beltrán

  2. Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, 72420, Puebla, Puebla, Mexico

    C. E. Ochoa-Velasco

  3. Programa Educativo de Ingeniería en Procesos Alimentarios, Universidad Tecnológica de Izúcar de Matamoros, Barrio Santiago Mihuacán, 74420, Izúcar de Matamoros, Puebla, Mexico

    S. Cid-Ortega

Authors
  1. C. E. Ochoa-Velasco
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. C. Salazar-González
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. S. Cid-Ortega
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. J. A. Guerrero-Beltrán
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to J. A. Guerrero-Beltrán.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ochoa-Velasco, C.E., Salazar-González, C., Cid-Ortega, S. et al. Antioxidant characteristics of extracts of Hibiscus sabdariffa calyces encapsulated with mesquite gum. J Food Sci Technol 54, 1747–1756 (2017). https://doi.org/10.1007/s13197-017-2564-1

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2564-1

Keywords

Search

Navigation