Enzyme-assisted extraction and characterization of red roselle calyx ( Hibiscus sabdariffa L.) bioactives and their application in ice cream matrices

Sustainable Food Technology 2026 Open access

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Authors: A. Priyanka, B. Nila Shireen, S. Ganga Kishore, Sudha Paramadhas, Rajkumar Rahul, Madhuresh Dwivedi, T. Pandiarajan, Rameshbabu Divyabharathi, Nongmaithem Seema Chanu
DOI: 10.1039/d5fb00789e
Cited by: 1
References: 45

Abstract

Enzyme-assisted extraction (EAE) enabled sustainable colorant recovery. Cellulase maximized phenolic and flavonoid contents, pectinase anthocyanins, and amylase antioxidant activity. Ice cream quality improved. HPLC confirmed high quercetin.

Fields of Study & Subjects

Hibiscus Plant Research Studies Polysaccharides Composition and Applications Phytochemicals and Antioxidant Activities

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
2873–2894
Publication date
1 January 2026
Language
EN