Physicochemical, Sensory, and Microbiological Evaluation of a Beverage Formulated from Hibiscus sabdariffa L., Ananas comosus L., and Theobroma cacao L. Mucilage

The study developed and characterized a natural beverage formulated from hibiscus extract (Hibiscus sabdariffa L.), pineapple (Ananas comosus L.), and cacao mucilage (Theobroma cacao L.), with the aim of valorizing agricultural by-products and providing a natural, healthy, and sustainable alternative. A completely randomized design with a 3 × 2 factorial arrangement was used. Six beverage formulations were prepared by combining three levels of Hibiscus extract–pineapple proportion (Factor A) with two levels of cacao mucilage (Factor B), resulting in six treatments that were evaluated in triplicate for their physicochemical, sensory, and microbiological properties. The analyses showed significant variations in °Brix (14.90–22.40), density (1.087–1.119 g/mL), and pH (2.71–3.31), indicating that cacao mucilage increased soluble solids retention and colloidal stability without altering acidity. In the sensory evaluation, treatment T1 (30% hibiscus extract, 10% pineapple, and 40% cacao mucilage) achieved the highest acceptance due to its balanced color, flavor, and texture. Microbiological analyses confirmed that the beverage complied with the limits established by the Ecuadorian standard NTE INEN 2337:2008 for non-carbonated fruit beverages. Overall, cacao mucilage proved to be an effective natural stabilizer that enhances the physicochemical and sensory quality of tropical beverages, representing an innovative strategy for the sustainable valorization of cacao by-products in the food industry.