Formulation and Evaluation of Fresh Red Hawaiian Hibiscus (Hibiscus rosa-sinensis) Incorporated Valued Added Products

Bahuguna, Aishwarya; Vijayalaxmi, K. G.; Suvarna, V. C.

doi:10.20546/ijcmas.2018.708.449

Cited by 13 publications

(4 citation statements)

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“…Rose petals and marigold extract had the highest levels of organic acid, majorly due to the presence of malic and quinic acid. Table 1 shows a brief nutritional composition of some edible flowers (Prata et al, 2017; Bahuguna et al, 2018; Singh & Khan, 2017; Rop et al, 2012; Navarro‐Gonza ́lez et al, 2015; Garzon & Wrolstad, 2009; Khattak, 2014; Santos et al, 2021).…”

Section: Nutritional and Phytochemical Properties Of Edible Flowermentioning

confidence: 99%

Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

Barani

Zhang

Mujumdar

et al. 2022

Food Processing Preservation

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In recent years, a new trend in the food industry is the use of flowers in food production. Although currently consumed on a relatively small scale around the world, edible flowers have been a source of nutritional diets since ancient times due to their aesthetic appeal and desirable aroma. The importance of color acceptability and the need to meet and attract more consumers to market have led to the development of new pigments for industrial products. The stability of anthocyanin is influenced by a number of factors such as pH, temperature, oxygen as well as the presence of co‐pigments and metallic ions. It can also easily degraded by oxidase. Several preservation methods can improve the stability of anthocyanin, phytochemicals, nutrients and other functional properties of edible flowers. This article comprehensively reviewed the recently developed processing and preservation technologies for color retention, anthocyanin degradation, and anthocyanin‐related enzyme inactivation as well as various methodologies for the extraction of anthocyanins from edible flowers. It should be noted that not all flowers are safe to consume due to potential presence of natural toxins. Practical applications The synergistic effect of novel treatments could maintain anthocyanins degradation, color, nutrients, and bioactive compounds as well as the novel extraction techniques were also expressed to extract the anthocyanins of edible flowers. The anthocyanins pigments have been traditionally used as a natural colorant nowadays. Besides being used as natural colorants, some of the anthocyanin‐rich flowers and fruits have been used as medicine to treat various diseases.

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Section: Nutritional and Phytochemical Properties Of Edible Flowermentioning

confidence: 99%

Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

Barani

Zhang

Mujumdar

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…The other part of the plant like roots, leaves, stem also having some medicinal importance which include laxative, oral contraceptive, antimicrobial, antidiabetic etc. [3,4] The extraction process involve in isolation of different active constituents are hydrodistillation, three phase partitioning, Percolation, maceration and supra-critical fluid extraction. The active constituent which are generally found in the plant are alkaloids, glycosides, reducing sugar, resin and tannin.…”

Section: A Hibiscus Rosa-sinesis-mentioning

confidence: 99%

Phyto-Therapheutic Plants as Miracle around You – A Review

Mishra¹,

Rajput²,

Shaw³

2020

IJISRT

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Plants and herbs are used extensively for therapeutic purposes to treat number of diseases and ailments. In India almost 44 % of the total 17000 native species of flora, are medicinal plants. The purpose of our study was to brief out some of the important yet lesser known medicinal plants. The study was conducted to review the effectiveness of some of these plants and the uses associated with them. The plants that are considered in the study have no relation amongst them. Also there were no specific criteria for which any of these plants were taken into consideration. Various research papers from several publications were extracted out from web and the searches was limited to research articles from last five years only and the articles were then further shortlisted so as to summarize them for the review.

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“…Hibiscus rosa-sinensis is commonly referred to as Hawaiian or Chinese hibiscus captivates anti-ovulteric, antitumor, spasma, anti-fertility, antipyretic, hypoglycemic, anti-inflammatory, antimicrobial and hypotensive function of Hibiscus rosa-sinensis and its chemical constituents apart from other therapeutic features are used throughout all its sections in curing diseases (Bahuguna and Vijayalaxmi, 2018). The whole plant can be used to prepare drinks such as hot beverages by using dried calyces or can be immersed in water for the preparation of amusing cold drinks (Mohamed et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation and Consumer Acceptance Test of Functional Fruit-herb Beverages

Sahrawat¹,

Chaturvedi²

2023

AJDFR

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Background: Functional beverages are one of the kind that focuses solely on consumer interest in health and have distinctive formulations made up of different herbal ingredients along with fruits/vegetables blended together to meet the optimum outcomes. The purpose of the present paper is quality evaluation and organoleptic acceptability which is identified as a significant predictor. Methods: The developed functional fruit-herb beverages produced from Wheatgrass, Pomelo fruit and Hibiscus flower in addition to one each from six treatments of different proportions were analyzed for consumer acceptance test along with chlorophyll, carotenoids, total Phenolic contents, flavonoids content and DPPH radical scavenging activity. Result: The consumer’s overall acceptability of the beverages one serving portion (200 ml) was significantly correlated to their taste and flavor and consumer preference on taste. Beverage (T2) was most preferred, but beverage T2 was favored by one group while beverage (T3) was chosen by the second group. This study examined the chemical characteristics of functional fruit-herb beverages and its conclusions imply that changing the proportions of the ingredients will change the optimal beverage blend’s nutrient profile. Hibiscus juice in T5 and T2 at higher ratios greatly enhanced the formulation’s antioxidant response. While the level of chlorophyll and carotenoids considerably rose in T6 and T3 as the ratio of wheatgrass juice increased.

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Formulation and Evaluation of Fresh Red Hawaiian Hibiscus (Hibiscus rosa-sinensis) Incorporated Valued Added Products

Cited by 13 publications

References 0 publications

Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

Phyto-Therapheutic Plants as Miracle around You – A Review

Quality Evaluation and Consumer Acceptance Test of Functional Fruit-herb Beverages

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