The effect of chitosan addition on physicochemical properties, proximate and antioxidant of functional drinks of red and purple roselle (Hibiscus sabdariffa L.) extracts

Abstract

This investigation aimed to determine the physicochemical, proximate, and antioxidant results of a functional drink made from red and purple roselle with the addition of chitosan. Six drink formulations were prepared based on different ratios for red, purple roselle extracts and chitosan, respectively; C0 (30: 0: 0)%; C1 (0: 30: 0)%; F1 (20: 10: 0.5)%, F2 (10: 20: 0.5)%, F3 (20: 10: 1)%, and F4 (10: 20: 1)%. Functional drink samples were made by the pasteurization method at 90 °C for 15 minutes. The scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) was used to measure antioxidant activity. The resulting pH values ranging from 2.62 to 3.20. Moisture content ranging from 90.45 to 93.10 g/100 ml, ash content ranging from 2.20 to 3.44 g/100 ml, protein content ranging from 1.42 to 2.62 g/100 ml, fat content ranging from 0.22 to 0.48 g/100 ml. The scavenging ability on DPPH radical is the highest on F4 with the addition of 1% chitosan ranging from 18.08% to 34.10% and the smallest at C0 is 10.05% to 27.15%. The results show that the addition of chitosan can improve the physicochemical, proximate, and antioxidant properties in functional drinks from red and purple roselle extracts.