Consumer demands for natural beverages with health promoting properties that offer fresh-like sensory attributes and changes in U.S. demographics have created the opportunity for the development of new products that would target new market segments.
Hibiscus sabdariffa (family Malvaceae) red calyces are rich in anthocyanins and other phenolic compounds. Fresh and dried hibiscus is used to prepare cold and hot beverages and their preparation includes an extraction step followed by a pasteurization method. Although thermal preservation of foods is effective in reducing microbial loads it can also lead to organoleptic and nutritional changes. Nonthermal processes like dense phase carbon dioxide (DPCD) are an alternative which may help preserve the color, flavor, and nutrients of food.
Equivalent cold and hot water conditions were found for anthocyanins extraction of dried hibiscus in this research. Likewise, similar polyphenolic profiles and chemical composition of aroma compounds were observed between fresh and dried hibiscus.
Solubility of CO₂ in a hibiscus beverage (5.06 g CO₂sub>/mL at 31.0 MPa) and optimal processing conditions to inactivate yeasts and ,molds (Y&M) were microorganisms (30.8 MPa and 6.8 min for Y&M) were determined. DPCD was found to be a viable technology for processing hibiscus beverage since it extended its shelf life . Quality and color attributes were maintained during storage . Lower losses of anthocyanins were observed in the DPCD hibiscus beverage as compared to a heat pasteurization process and no major changes in total phenolics content and antioxidant capacity occurred during storage. Changes in hibiscus aroma volatiles during storage did not affect panelists overall likeability of the product.
Findings in this research can help in the development and marketing of hibiscus beverage.