Obtaining freeze-dried powdered dye from Hibiscus rosa-sinensis flowers

Currently, there is growing interest in bioactive plant compounds, such as anthocyanins, pigments widely distributed in fruits and flowers, which not only provide color but also antioxidant properties with preventive effects against coronary heart disease and certain types of cancer. The objective of this study was to develop a natural powdered dye by freeze-drying Hibiscus rosa-sinensis flowers, contributing to the agri-food heritage through the agro-industrial use of plant species. The collected flowers were subjected to hydroalcoholic extraction, concentration, and freeze-drying according to the proposed experimental design. The optimal formulation was obtained with 8.2% maltodextrin, 5% starch, and 1.863% xanthan gum. The resulting dye achieved an encapsulation efficiency of 83.67%, moisture content of 9.48%, hygroscopicity of 17.98%, and solubility of 90.23%, in accordance with the theoretical values determined by numerical optimization. These findings demonstrate the potential for innovation in the natural colorant industry, aligning the valorization of plant resources with the principles of sustainable agri-food heritage.