Roselle (Hibiscus sabdariffa L.) Anthocyanins as Colorants for Beverages and Gelatin Desserts

Abstract

A dry powdered pigment extract was prepared from a Roselle liquid concentrate obtained from Trinidad. The pigment base was added to two dry pack foods, a beverage mix and a gelatin dessert, and evaluated under various temperature and humidity conditions. During a 16-week storage period, color, flavor, and pigment stability were evaluated versus those of Red No. 2. All samples were less stable than those with Red No. 2 but showed good stability up to 4 weeks of storage, after which, the rate of pigment degradation accelerated. Reconstituted products showed good light and refrigeration stability but the roselle powder imparted an unacceptable flavor to the products.