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November 13, 2025Translational Food SciencesOpen Access

Vacuum drying of roselle ( Hibiscus subdariffa Linn.) calyces for retention of bioactive compounds and antioxidant activity of functional beverage blended with grapes and watermelon

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Authors

SGSaji GomezPAP S AnanyaPPPrasad Patil

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Overview

Functional beverage demonstrates improved antioxidant activity, suggesting vacuum drying optimizes bioactive compounds.

Key Points

  • Antioxidant activity was higher in functional beverages blended with roselle and grapes compared to roselle and watermelon.
  • Pasteurization ensured sensory properties remained intact during three months of storage at 5 ± 2 °C.
  • The process retained significant levels of ascorbic acid and anthocyanins, correlating with overall antioxidant capacity.
  • Overall, findings highlight the potential of vacuum drying in enhancing bioactive properties of functional beverages.

Cite This Study

Gomez et al. (2025) studied this question.

synapsesocial.com/papers/692523c6c0ce034ddc354ebahttps://doi.org/10.1093/trfood/vxaf014
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Antioxidant activity of formulation of Roselle calyx herbal syrup as a functional beverage2025
  2. 2Extraction Effects on Roselle Functionalities: Antioxidant, Antiglycation, and Antibacterial Capacities2024 · 4 citations
  3. 3Influence of drying temperature on the retention of bioactive compounds and antioxidant potential of roselle (Hibiscus sabdariffa L.): An RSM-based optimization study2026
  4. 4Preparation of Roselle (Hibiscus sabdariffa L.) Powder by Different Drying Methods2026
  5. 5Study of sensory evaluation, and cost evaluation of products made from roselle calyces2024