Hibiscus sabdariffa L. Extract: Characterization (FTIR-ATR), Storage Stability and Food Application
The objective was to evaluate the extract stability of hibiscus in different conditions and the food application. Anthocyanins (TA), phenolic compounds (TP) and color, at: 4 and 25 °C, presence or absence of light, pH stability and FTIR were evaluated. Gelatin developed with hibiscus extract was submitted to sensory analysis. Light and temperature factors affected the stability of TP and TA throughout the storage. Higher stability was observed at 4 ºC and absence of light (in relation to TA and TP respectively, 3% and 26% losses were observed in this condition against 43% and 39% at 25 °C with light). Regarding pH, it was observed that pH change affected the absorbance and color in the hibiscus extract. Finally, the hibiscus extract, when added at the highest concentration into gelatin, was the most accepted by tastes, and scored 7 (like moderately) for color and global acceptance.
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