Abstract
The vital role of anthocyanins in Hibiscus sabdariffa L. is now known to most consumers. The richness of anthocyanins in antioxidants, vitamin C, minerals, etc., provides Hibiscus juice with proven nutritional qualities. The health requirements of recent years have made food products with added preservatives or processed at high temperatures less popular, thus explaining the new orientations towards innovative and interdisciplinary technologies. Anthocyanins from Hibiscus sabdariffa L. are, however, sensitive to degradation factors such as temperature, light, enzymes and also oxygen. The instability of anthocyanins has long been a subject of research using classic techniques such as heat treatment, the results of which are often limited by the rapid degradation and above all the destruction of the nutritional and organoleptic qualities of the product. Oxygen dissolved in juices is so far treated by bubbling with an inert gas or by adding other molecules such as preservatives which can cause a lot of health damage. The electrochemical approach is a new stabilisation technique that reduces the dissolved oxygen in the juice, cold and without the addition of other molecules. The electrolysis of Hibiscus juice was carried out by noble electrodes (Platinum and Stainless Steel) with a well-characterised Time/Potential or Time/Intensity couple. The electroreduced samples and the control were then stored at 4°C, 25°C and 37°C for more than 6 months. Monitoring of anthocyanins in the first month, of the samples and the control, showed a significant difference of 10% between the electroreduced extract and the untreated control at 37°C, which had previously been problematic for the heat treatment and even for the other membrane techniques. Oxygen reduction on the platinum electrode/ECS allowed the retention of more than 10% of anthocyanins after 4 weeks of storage at 25°C and 37°C. At 4°C, a significant difference of 5% between the electro-reduced Hibiscus juice and the control was maintained until the fifth month of storage with the 1/5 ratio (calyx/water). Non-significant losses in anthocyanin (10 mg/l), for the juice with reduced dissolved oxygen, were noted for the 1/5 and 1/15 ratios during the first month of storage at 4°C against 24 mg/l of significant losses for the 1/20 ratio. However, the untreated control showed significant losses for the ratios 1/20, 1/15 and 1/5. Oxygen dissolved in the juice therefore considerably degrades the anthocyanins of Hibiscus sabdariffa L. from the first month of storage at 4°C.
Highlights
IntroductionAnthocyanins are the most important group of water-soluble natural pigments
The richness of anthocyanins as an antioxidant [1] [2] and their numerous health benefits [1]-[7] explain the multiple research themes that exist around the subject [1] [8] [9] [10].Anthocyanins are the most important group of water-soluble natural pigments
The instability of anthocyanins has long been a subject of research using classic techniques such as heat treatment, the results of which are often limited by the rapid degradation and above all the destruction of the nutritional and organoleptic qualities of the product
Summary
Anthocyanins are the most important group of water-soluble natural pigments. They are polyphenols of the flavonoid family, which are secondary metabolites synthesised by plants. Anthocyanins are a heterogeneous group of molecules ranging from pink, red, purple to dark blue in a wide variety of vegetables and fruits [11]. The instability of anthocyanins to temperature, light, pH, oxygen [12] and other factors remains problematic. Food preservation processes usually involve the use of high temperature heat treatment (60 ̊C to 150 ̊C), in order to effectively preserve the food. Heat treatment has a negative influence on the stability of anthocyanins [13]
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