Effect of Packaging Materials and Storage on Physicochemical Properties and Anthocyanin Contents of Red Cabbage-Roselle Blended Drink

Nur Farah Hani Muhamad Nur Farah Hani Muhamad,Norlelawati Arifin Arifin,Faridah Hussin Hussin

doi:10.33102/2022239

Abstract

This study aimed to determine the effect of different packaging materials on physicochemical properties and anthocyanins content of red cabbage-roselle blended drink during 6-month storage. The pasteurised blended drink was hot-filled into three different packaging materials: glass bottle, beverage can, and polypropylene (PP) bottle, then stored in a dark place at ambient temperature (29 ± 2 °C). Packaging materials and storage time were found to affect physicochemical properties significantly and anthocyanins content of red cabbage-roselle blended drink packed in a glass bottle, can, and PP bottle during storage. Results show that pH, total soluble solids, colour L* (lightness), and b* (yellowness) of red cabbage-roselle blended drink increase significantly (p<0.05) during storage at the ambient temperature, whereas titratable acidity, colour a* (redness) and total anthocyanins content decrease significantly irrespective to packaging materials used. Blended drink packed in glass bottles significantly (p<0.05) has the highest red colour retention and anthocyanins content, followed by blended drink stored in cans and PP bottles. Hence, glass bottles should be preferred as the most appropriate packaging material to store the blended drink, followed by cans and PP bottles as glass bottles provide better anthocyanins stability for a red cabbage-roselle blended drink.

Highlights

Red cabbage and roselle possess health-promoting compounds, including phytochemicals, which are secondary metabolites, and natural antioxidants such as anthocyanins [1,2]
The results show that the total soluble solids content of the blended drink increases during the storage period
Packaging materials and storage time significantly affect the physicochemical and anthocyanins stability of blended drinks stored in glass bottles, cans, and PP bottles during six months of storage

Summary

Introduction

Red cabbage and roselle possess health-promoting compounds, including phytochemicals, which are secondary metabolites, and natural antioxidants such as anthocyanins [1,2]. Red Cabbage (Brassica oleracea) is a herbaceous, biennial, and dicotyledonous flowering plant. Red cabbage is red or purple and is usually eaten as coleslaw, salad, and drink [3]. The main anthocyanins in red cabbage are cyanidin, which occurs as cyanidin 3-sophoroside-5-glucoside and cyanidin 3,5-diglucoside acylated with sinapic, ferulic, malonic, and p-coumaric acids [4]. Roselle (Hibiscus sabdariffa) belongs to Malvaceae’s family and is mainly cultivated in tropical and subtropical nations such as Indonesia and Malaysia [5, 6]. There are two main anthocyanins in the roselle calyx, delphinidin-3saubioside and cyanidin-3-sambubioside, besides two minor anthocyanins, delphinidin-3-glucoside and cyanidin-3-

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Conclusion