Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Bechoff, Aurélie; Cissé, Mady; Fliedel, Géneviève; Declemy, Anne-Laure; Ayessou, Nicolas Cyrille; Akissoé, Noël H.; Touré, Cheikh; Bennett, Ben; Pintado, Manuela; Pallet, Dominique; Tomlins, Keith I.

doi:10.1016/j.foodchem.2013.09.132

Cited by 42 publications

(68 citation statements)

References 18 publications

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“…Water activity varied a little but was very low from 0.42 to 0.49 as expected and is not supposed to be a discriminative parameter. These results are in agreement with the literature data (Bechoff et al, 2014;Cissé et al, 2009;Suliman, 2011).…”

Section: Physicochemical and Biochemical Characteristicssupporting

confidence: 94%

“…The calices prices varied from 0.5 to 2.0 € kg -1 . They depend on the organoleptic properties of the product which are strongly correlated with the varieties (Babalola et al, 2001;Bechoff et al, 2014)I: The Vimto variety gives large and long flowers (4.5 × 8.5 cm) with sharp red open sepals; The Koor variety is characterized by smaller conical calices (3.5 × 4.5 cm); The Thai variety is characterized by speckled red calices; The CLT 92 variety has blue-purple or dark red colour.…”

Section: Introductionmentioning

confidence: 99%

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Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis

et al. 2019

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Section: Physicochemical and Biochemical Characteristicssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis

et al. 2019

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“…The degradation of organic acids and polyphenols including anthocyanins could be explained by a more severe pasteurization treatment for hibiscus syrup because the time to reach its boiling point was longer [20]. These results are consistent with those of Cissé et al [8], who said that anthocyanins were affected by temperature.…”

Section: Physico-chemical and Biochemical Composition Of The Finishedsupporting

confidence: 87%

Application of PCR-DGGE to the study of dynamics and biodiversity of microbial contaminants during the processing ofHibiscus sabdariffadrinks and concentrates

Ndiaye

Hamdouche²,

Kane

et al. 2016

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-Introduction. Bissap (Hibiscus sabdariffa L.) is a common plant in the tropics. In Senegal, the calyces are used to make a popular juice. In the food industry, small and medium-sized enterprises (SMEs) are responsible for the transformation of bissap calyces into drinks, concentrates, jam, etc. In spite of the very low pH of the juice (pH < 3), problems of contamination and fermentation are often observed in the final products post-pasteurization. They are mainly due to Pseudomonas spp., E. coli, Klebsiella spp. and Pichia opuntiae. To solve this issue, monitoring of the microbial ecology was performed during the full process of bissap products. Methods and results. Fresh calyces and dried mixed calyces of the two varieties of Hibiscus sabdariffa ('Koor' and 'Vimto'), as well as juice samples, were collected at every stage of the processing of a bissap drink and syrup in a Senegalese SME. The monitoring of microbial flora was performed by using molecular fingerprinting. The molecular technique PCR-DGGE was employed to evaluate the microbial dynamics using bacterial 16S rDNA, yeast 26S rDNA and 28S rDNA mold profiles at each critical stage of the process. Results and discussion. The genetic profiles generated contributed to identifying the critical points in the manufacturing processes. A multivariate analysis based on the presence or absence of spots in the denaturing gradient electrophoresis gels (DGGE) showed that the microbial flora (bacteria, yeasts, molds) of bissap evolved during the following phases: harvest (fresh flower), drying (dried calyces) and processing (before filtration, after pasteurization and before packaging). Conclusion. Our work contributed to determining the microorganisms responsible for the microbial contamination of the final products, and highlighted the origin of these contaminants. The most important critical point was identified as the pasteurization step.

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“…While these projects aimed primarily at enhancing the physicochemical and phytochemical composition of calyx extracts, the optimization of the sensory characteristics and consumer acceptance of hibiscus beverages has scarcely been undertaken, particularly in recent years (Babajide, Bodunde, & Salami, 2005;Bechoff et al, 2014;Mounigan & Badrie, 2006;Ramirez, Wysocki, Ramirez, Sims, & Balaban, 2010;Wong, Yusof, Ghazali, & Che Man, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…To that end, it developed and pilot-tested new manufacturing processes entailing several changes in raw materials (shade-drying of calyces), formulation (optimised cultivar blend and sucrose addition), extraction (grinding of calyces, optimised time, temperature and soaking ratio), concentration (under-vacuum evaporation) and pasteurisation (reduced temperature), relatively to traditional production processes (Bechoff et al, 2014;Boucher, Cisse, Dornier, Gabor, & Doucet, 2014). This paper evaluates the physicochemical properties of three beverages resulting from such changes, vis-à-vis those of conventionally manufactured ones, and determines their impact on the products' sensory evaluation and local consumer preference.…”

Section: Introductionmentioning

confidence: 99%

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

et al. 2017

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The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally manufactured beverages, and their impact on local consumer preference determined (n=146). New beverages had more intense, redder colour and higher monomeric anthocyanin content, total phenolic content and antioxidant capacity. Moreover, their colour evaluations by trained panellists were mainly linked to colour density and anthocyanin/polyphenol content, while flavour assessments were associated to titratable acidity and sugar-to-acid ratio.Consumer evaluations, in turn, were driven by the beverages' red colour intensity, aroma strength and balance between sweetness and acidity. This explained why they overwhelmingly preferred the under-vacuum concentrate, regardless of their age, gender or frequency of hibiscus beverage consumption.

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Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Abstract: Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial andtraditional, infusions and syrups) was related to sensory evaluation and acceptance.

Cited by 42 publications

References 18 publications

Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis

Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis

Application of PCR-DGGE to the study of dynamics and biodiversity of microbial contaminants during the processing ofHibiscus sabdariffadrinks and concentrates

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

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