Elaboration of a mixed beverage from hibiscus and coconut water: An evaluation of bioactive and sensory properties

Abstract

This study aimed to elaborate a mixed beverage formulation with antioxidant and sensorial potential, using hibiscus and coconut water as the basis. An ideal hibiscus infusion formulation (23.1 g of hibiscus mass and an infusion time of 15 min) was determined using a Rotational Central Composite Design. Three blended beverage formulations were prepared, being HA 1 (50% hibiscus and 50% coconut water), HA 2 (70% hibiscus and 30% coconut water), and HA 3 (90% hibiscus and 10% coconut water). The blends were submitted to stability analysis, being stored under refrigeration (4 °C) for 35 days. Formulations were analyzed six times over the storage with an interval of 7 days in triplicate. Total phenolic compounds decreased from 110.88 to 98.78 mg GAE/g, 144.05 to 131.13 mg GAE/g, and 177.74 to 153.71 mg GAE/g; and antioxidant activity reduced from 119.71 to 72.24 μM Ferrous sulfate/g, 133.03 to 95.52 μM Ferrous sulfate/g, and 174.23 to 20.81 μM Ferrous sulfate/g, to formulations HA 1, HA 2, and HA 3, respectively. Thus, HA 3 presented the best results in total phenolic compounds and antioxidant capacity. On the other hand, there was no significant difference between the acceptance of all blends. Principle Component Analysis presented HA 2 (70% hibiscus and 30% coconut water) as the best balance between sensorial and chemical features. Thus, this formulation was considered a potential option for mixed beverage production from hibiscus and coconut water.