Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blends with cupuassu: physico-chemical and sensory acceptance

• Published in: Journal of food science and technology 2021-06, Vol.58 (6), p.2395-2405
• Main Authors: Mendonça, Gislane Romano, de Sousa Campos, Romario, Abreu, Virgínia Kelly Gonçalves, de Oliveira Lemos, Tatiana, Pereira, Ana Lúcia Fernandes
• Format: Article
• Language: English
• Subjects: Acceptance; Antioxidants; Ascorbic acid; Beverages; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cupuacu; Extraction; Food Science; Hibiscus sabdariffa; Leaves; Nutrition; Nutritive value; Original; Original Article; Plant extracts; Polymer blends; Polyphenols; Pulp; Response surface methodology; Roselle; Sensory properties; Sugar
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04752-4

This study aimed to produce beverages using extract or infusion of Hibiscus sabdariffa leaves with cupuassu pulp. The blended drinks with cold or hot extraction were formulated using the response surface methodology. Moreover, the physico-chemical and sensory stability of these beverages was performed for 180 days. The conditions production for beverage leaf extract were: 28% leaf extract, 72% cupuassu pulp, and 14°Brix. For beverage leaf infusion, were 37% leaf extract, 63% cupuassu pulp, and 13°Brix. Comparing the two beverages, the polyphenolic compounds and the antioxidant activity (ABTS and DPPH) were higher in the blends produced with leaf extract. Thus, the cold extract provided better extraction of these components in the leaves. During storage, pH, reducing and total sugars and soluble solids of blends increased linearly (p