In the vibrant world of agritech, a new study is stirring up the potential for roselle, a plant known for its striking red and purple calyces, to revolutionize the food industry. Researchers from Universitas Brawijaya in Indonesia have delved into the stability of roselle calyx powders, uncovering insights that could reshape how we think about natural colorants and antioxidants in food products. The lead author, Teti Estiasih, from the Department of Food Science and Biotechnology, has been at the forefront of this research, exploring how different drying methods and pH levels affect the stability and quality of roselle calyx powders.
Roselle, scientifically known as Hibiscus sabdariffa, is not just a pretty flower. Its calyces are rich in bioactive compounds that offer antioxidant properties, making them a valuable addition to food products. However, the stability of these compounds when exposed to different pH levels has been a subject of debate. Estiasih’s study, published in AIMS Agriculture and Food, aims to shed light on this issue, providing a roadmap for the food industry to harness the full potential of roselle.
The research compared conventional and foam-mat drying methods for red and purple roselle calyces. The findings were clear: foam-mat dried powders, particularly the purple variety, exhibited superior color stability and antioxidant activity. “The foam-mat drying method preserved the color and bioactive compounds better than conventional drying,” Estiasih noted. This discovery could pave the way for more vibrant and healthier food products, as the foam-mat dried powders maintained their quality across a range of pH levels.
The study also revealed that pH significantly impacts the color stability and quality of roselle powder solutions. Acidic pHs were found to preserve the color and bioactive compounds better, suggesting that roselle calyx powders are ideal for use in acidic food products. “Acidic pHs helped in retaining the color and antioxidant properties of the roselle powders,” Estiasih explained. This insight is crucial for the food industry, as it provides a clear guideline on how to incorporate roselle into various products without compromising their quality.
The implications of this research are far-reaching. For the food industry, it opens up new avenues for natural colorants and antioxidants. Roselle calyx powders can be used in water-based products like syrups, yogurts, fermented milk, and sour-taste beverages, adding both color and health benefits. The foam-mat drying method, with its superior preservation of color and bioactive compounds, could become the industry standard for processing roselle.
Moreover, this study highlights the importance of considering pH levels when developing new food products. By understanding how pH affects the stability of bioactive compounds, food manufacturers can create products that are not only visually appealing but also packed with health benefits. This could lead to a new wave of functional foods that cater to the growing demand for natural and healthy ingredients.
As the agritech sector continues to evolve, research like Estiasih’s plays a pivotal role in shaping the future of the food industry. By providing scientific evidence on the stability and quality of roselle calyx powders, this study offers a blueprint for innovation. The food industry can now explore new possibilities, from developing vibrant and healthy food products to creating functional foods that meet the demands of health-conscious consumers.
In the quest for sustainable and healthy food solutions, roselle stands out as a promising candidate. With its rich bioactive compounds and vibrant colors, it has the potential to transform the food industry. As researchers like Estiasih continue to unravel the mysteries of this remarkable plant, the future of food looks brighter and healthier. The study, published in AIMS Agriculture and Food, which translates to “Agriculture and Food,” serves as a beacon for the industry, guiding the way towards a more vibrant and nutritious future.