Optimization of stirring-assisted extraction of anthocyanins from purple roselle (Hibiscus sabdariffa L.) calyces as pharmaceutical and food colorants
نویسندگان
چکیده
Evaluation of functional characteristics roselle seed and its use as a partial replacement wheat flour in soft bread makingNguyen Minh Thuy, Nguyen Bao Tram, Dinh Gia Cuong, Huynh Khanh Duy, Ly Thanh An, Vo Quoc Tien, Tran Ngoc Giau, Ngo Van Tai
منابع مشابه
Extraction, Encapsulation and Utilization of Red Pigments from Roselle (Hibiscus sabdariffa L.) as Natural Food Colourants
The present work was carried out to produce a dry powder of red colour from roselle calyces for colouring some food products using microencapsulation technique. The stability of the encapsulated pigments was investigated during storage under different water activities. The results showed that ethanol acidified with 1.5N HCl (85:15) had the greatest efficiency in extracting roselle pigments foll...
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Diabetes mellitus is a symptom that can be characterized by chronic hyperglycemia and impaired metabolism of carbohydrates, fats and proteins associated with the lack of insulin secretion or insulin action both in absolute and relative terms. Treatment with drugs distributed on the market either relatively more expensive because of its use in the long term or have considerable side effects. Pre...
متن کاملHibiscus sabdariffa L., roselle calyx, from ethnobotany to pharmacology.
Using MEDLINE and SCOPUS databases, a review of the literature from the pioneering study of 1991 until 2010 was performed on the effects on biological models of Hibiscus sabdariffa L. roselle calyx, its extracts mainly in polar solvents, or pure components found in extracts, as well as their possible relationship to these effects. Three relevant effects on lipid metabolism, antihypertensive act...
متن کاملSensory Acceptability of Novel Sorrel/Roselle (Hibiscus sabdariffa L.)
Consumers are demanding novel beverages that are healthier, convenient and have appealing consumer acceptance. The objectives of this study were to investigate the effects of adding grape polyphenols and the influence of presenting health claims on the sensory acceptability of wines. Fresh red sorrel calyces were fermented into wines. The total soluble solids of the pectinase-treated sorrel pur...
متن کاملCommercial Practice of Roselle (Hibiscus sabdariffa L.) Beverage Production: Optimization of Hot Water Extraction and Sweetness Level
This study was aimed at establishing optimized conditions for hot water extraction of roselle beverage (soborodo) from its calyces as well as the degree of beverage sweetness in the commercial practice. The dried calyces/water ratios involved in the commercial practice ranged between 1:57 and 1:71 (w/v) while the sweetness level of the beverage ranged between 11.2 and 13.3 °Brix. The indices fo...
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ژورنال
عنوان ژورنال: Journal of applied biology and biotechnology
سال: 2023
ISSN: ['2455-7005', '2347-212X']
DOI: https://doi.org/10.7324/jabb.2023.11510-1