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<p>Roselle (<i>Hibiscus sabdariffa</i> L) calyces and by-products are valuable functional ingredients due to their dietary fiber and phenolic compound content, with colors ranging from white to black. Three powdered blends, each containing 50% calyces and 50% by-products from white-yellow (WB), red (RB), or black (BB) roselle cultivars were formulated. BB showed higher levels of total phenolic compounds (26.6 GAE mg/g), anthocyanins (5.5&#xa0;mg C3GE/g), soluble dietary fiber (25.6%), and superior hydration properties (WSI: 24.1% and wetting time: 12.3&#xa0;s). The blends were stored at different temperatures (25, 35, 45&#xa0;°C) and monitored at intervals of 10, 20, 30, 60, 90&#xa0;days. The thermal degradation of bioactive compounds was analyzed,&#xa0;revealing that&#xa0;RB exhibited the lower losses for phenolic compounds, flavonoids,&#xa0;anthocyanin, and antioxidant capacity&#xa0;showing degradation rates of up to 0.182, 0.110, 0.008, and 2.104&#xa0;days⁻<sup>1</sup>, respectively. Both face-to-face and remote tests were conducted for sensory evaluations, and consumer rejection data were analyzed using survival analysis. An acceptability model based on the color difference (ΔE) between the control sample and stored samples was proposed as a predictor of storage effects. The ΔE interval at which 50% of consumers rejected the samples were 14–53 for WB, 21–65 for RB, and 67–109 for BB. Consumers preferred colored roselle varieties (RB and BB) over white (WB), as roselle is typically associated with red colorations. This study highlights the potential of colored roselle powdered blends as functional food ingredients, being both consumer-approved (BB) and stable during storage (RB).</p> Graphical Abstract <p></p>

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Changes in color and phenolic compounds during storage and sensory shelf life of powder blends from roselle and their by-products

  • 期刊论文

  • 发表日期：

    2026年1月22日

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  • Diana M. Amaya-Cruz,
  • Eduardo Castaño-Tostado,
  • Alexandro Escobar-Ortiz,
  • Marcela Vargas-Hernández,
  • Rosalía Reynoso-Camacho

摘要

Roselle (Hibiscus sabdariffa L) calyces and by-products are valuable functional ingredients due to their dietary fiber and phenolic compound content, with colors ranging from white to black. Three powdered blends, each containing 50% calyces and 50% by-products from white-yellow (WB), red (RB), or black (BB) roselle cultivars were formulated. BB showed higher levels of total phenolic compounds (26.6 GAE mg/g), anthocyanins (5.5 mg C3GE/g), soluble dietary fiber (25.6%), and superior hydration properties (WSI: 24.1% and wetting time: 12.3 s). The blends were stored at different temperatures (25, 35, 45 °C) and monitored at intervals of 10, 20, 30, 60, 90 days. The thermal degradation of bioactive compounds was analyzed, revealing that RB exhibited the lower losses for phenolic compounds, flavonoids, anthocyanin, and antioxidant capacity showing degradation rates of up to 0.182, 0.110, 0.008, and 2.104 days⁻1, respectively. Both face-to-face and remote tests were conducted for sensory evaluations, and consumer rejection data were analyzed using survival analysis. An acceptability model based on the color difference (ΔE) between the control sample and stored samples was proposed as a predictor of storage effects. The ΔE interval at which 50% of consumers rejected the samples were 14–53 for WB, 21–65 for RB, and 67–109 for BB. Consumers preferred colored roselle varieties (RB and BB) over white (WB), as roselle is typically associated with red colorations. This study highlights the potential of colored roselle powdered blends as functional food ingredients, being both consumer-approved (BB) and stable during storage (RB).

Graphical Abstract