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<p> <?tk 2?>The growing demand for functional and natural food and beverages has driven the development of alternatives to conventional products. This study investigated the potential of carbonated drinks made with purple sweet potato (<i>Ipomoea batatas</i> (L.) Lam) extract, hibiscus (<i>Hibiscus sabdariffa</i> L.), and spices, using different fermentation methods and formulations to evaluate their physicochemical, bioactive, and sensory characteristics. Six formulations (cooked and raw natural purple sweet potatoes (NPSP), with and without yeast and sugar) were analyzed using parameters such as pH, titratable acidity, total soluble solids, total phenolic content (TPC), total anthocyanin content (TAC), antioxidant activity (DPPH and ABTS), colorimetric properties (L*, a*, b*), and volatile aromatic compounds (VOCs) using gas chromatography-mass spectrometry (GC–MS). The Results indicated that the formulation with cooked NPSP with yeast added (CPSP-Y) showed the highest values of TPC (420&#xa0;mg GAE/100&#xa0;g), TAC (210&#xa0;mg C3G/100&#xa0;g), and antioxidant activity (DPPH: 12.5&#xa0;µmol TE/g; ABTS: 15.3&#xa0;µmol TE/g), as well as volatile compounds eucalyptol, alpha-terpineol, and geraniol, which provided herbal and floral sensory characteristics. It is concluded that purple sweet potato and hibiscus-based formulations have significant potential to meet consumer demand for natural and functional products, contributing to the diversification of the carbonated beverage market.</p> Graphical abstract <p></p>

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Fermentation strategies for the development of a functional carbonated beverage from purple sweet potato (Ipomoea batatas (L.) Lam) extract with hibiscus and spices

  • 期刊论文

  • 发表日期：

    2025年10月14日

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  • Flavia Tayna Serra Silva,
  • Maria Eduarda Anschau,
  • José Matheus Santos Oliveira,
  • Renires dos Santos Teixeira,
  • Andreza de Brito Leal,
  • Gabriel Laquete de Barros,
  • Cesar Valmor Rombald,
  • Marcia Vizzotto,
  • Leonardo Nora

摘要

The growing demand for functional and natural food and beverages has driven the development of alternatives to conventional products. This study investigated the potential of carbonated drinks made with purple sweet potato (Ipomoea batatas (L.) Lam) extract, hibiscus (Hibiscus sabdariffa L.), and spices, using different fermentation methods and formulations to evaluate their physicochemical, bioactive, and sensory characteristics. Six formulations (cooked and raw natural purple sweet potatoes (NPSP), with and without yeast and sugar) were analyzed using parameters such as pH, titratable acidity, total soluble solids, total phenolic content (TPC), total anthocyanin content (TAC), antioxidant activity (DPPH and ABTS), colorimetric properties (L*, a*, b*), and volatile aromatic compounds (VOCs) using gas chromatography-mass spectrometry (GC–MS). The Results indicated that the formulation with cooked NPSP with yeast added (CPSP-Y) showed the highest values of TPC (420 mg GAE/100 g), TAC (210 mg C3G/100 g), and antioxidant activity (DPPH: 12.5 µmol TE/g; ABTS: 15.3 µmol TE/g), as well as volatile compounds eucalyptol, alpha-terpineol, and geraniol, which provided herbal and floral sensory characteristics. It is concluded that purple sweet potato and hibiscus-based formulations have significant potential to meet consumer demand for natural and functional products, contributing to the diversification of the carbonated beverage market.

Graphical abstract