Abstract
Consumption of conventional soft drinks has been linked with several diseases in man. This has called for the consumption of natural soft drinks such as roselle drink. Roselle-Hibiscus sabdariffa L. is the major raw material for the production of beverage called cranberry (Florida), bissap (Egypt), zobo (Nigeria), and roselle drink generally. The nutritional and phytochemical properties found in roselle make the plant useful in the preparation of some drugs and food. It has been reported that consumption of roselle drink helps to cure diseases such as high blood pressure and diabetes. The pharmacological properties of the plant are traceable to activities of flavonoid and anthocyanin which are the major antioxidants in roselle. Good aroma and colour of the drink are among the characteristics displayed by the plant. However, consumers are sometimes exposed to risks when the drink is consumed after 24 hours of preparation due to the proliferation of spoilage microorganisms in the drink. Most of these microbes thrive even at extreme temperatures. Unfortunately, some of these microorganisms are of public health importance causing diseases such as meningitis and dysentery. Researchers have revealed that roselle calyx is the major source of contamination in the drink. This paper reviews the suitability of the plant for soft drink production. It further highlights the nutrition, pharmacology, and limitations of the plant for soft drink production.
Highlights
Soft drinks refer to most beverages that do not contain a significant amount of alcohol; they are typically carbonated water that do not contain up to 0.5% of alcohol of the total volume of the drink
According to O’Meara (2007), soft drinks are not so soft because the consumption of the drink has been linked to various ailments that include diabetes, stroke, and obesity. e drinks contain phosphoric acid, malic acid, citric acid, and tartaric acid, which corrode the surface of teeth and cause many dental problems and osteoporosis [1]. ese shortcomings can be avoided by taking naturally blended fruit juice or beverages such as roselle drink
Sources of Contamination of Roselle Drink. ere are various sources of contamination of roselle drink; the main ones are the calyces used, the processing environment including the method of preparation, water and types of equipment used for the preparation of the drink, the packaging material, and conditions of preservation and storage as discussed below
Summary
Soft drinks refer to most beverages that do not contain a significant amount of alcohol; they are typically carbonated water that do not contain up to 0.5% of alcohol of the total volume of the drink. In West Africa, the refreshing drink is prepared by leaving the calyces in the water overnight or boiling for about an hour, sieving, and adding juice and sweeteners for good taste. Ere are various sources of contamination of roselle drink; the main ones are the calyces used, the processing environment including the method of preparation, water and types of equipment used for the preparation of the drink, the packaging material, and conditions of preservation and storage as discussed below. Clean and sterile water is good for a quality drink as poor water introduces some microbes that are dangerous to health Other materials used such as sweeteners (sugar, sugar cane juice, and pineapple juice), preservative materials such as garlic, lime, ginger, and benzoic acid as well as equipment such as bowls, pots, and stirrer used during preparation are possible means of contamination. Risiquat (2013) found that the microbial population of the drink seldom exceeds acceptable/level and tolerant level for ready-to-eat food the day it is prepared
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