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 sub...

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Veröffentlicht in:	Emirates journal of food and agriculture 2020-01, Vol.32 (1), p.55-61
Hauptverfasser:	Paraíso, Carolina Moser, Dos Santos, Suelen Siqueira, Langer Ogawa, Camilla Yara, Sato, Francielle, Santos, Onélia A. A. dos, Madrona, Grasiele Scaramal
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptance Anthocyanins Antioxidants Color Food Food products Fourier transforms Gelatin Hibiscus sabdariffa Light pH effects Phenolic compounds Phenols Roselle Sensory evaluation Shelf life Solvents Stability analysis Storage stability Variance analysis
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