What question did this study set out to answer?

To extract and characterize bioactive compounds from red roselle calyx and assess their application in ice cream.

February 26, 2026Sustainable Food Technology0 citationsOpen Access

Enzyme-assisted extraction and characterization of red roselle calyx ( Hibiscus sabdariffa L.) bioactives and their application in ice cream matrices

APA. PriyankaTamil Nadu Agricultural University BSB. Nila Shireen SKS. Ganga KishoreNational Institute of Technology Rourkela

Key Points

To extract and characterize bioactive compounds from red roselle calyx and assess their application in ice cream.
Utilized enzyme-assisted extraction with cellulase, pectinase, and amylase
Characterized bioactives using HPLC analysis
Evaluated effects on ice cream quality
Cellulase resulted in maximal phenolic and flavonoid contents
Pectinase enhanced anthocyanin levels
Amylase improved antioxidant activity
HPLC confirmed high levels of quercetin in the extracts

Abstract

Enzyme-assisted extraction (EAE) enabled sustainable colorant recovery. Cellulase maximized phenolic and flavonoid contents, pectinase anthocyanins, and amylase antioxidant activity. Ice cream quality improved. HPLC confirmed high quercetin.

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