TITLE:
Comparative Effect of Adding Synthetic Citric Acid to Natural Lemon Juice (Citrus aurantiifolia) on the Stability of Hibiscus Drinks Stored at 4°C and 37°C
AUTHORS:
Papa Guedel Faye, Ibrahima Diouf, Medoune Gaye Sarr, Oumou Hany Sourang, Nicolas Cyrille Ayessou, Mady Cisse
KEYWORDS:
Stabilization, Drink, Citric Acid, Citrus aurantiifolia, Hibiscus sabdariffa, Coloring
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.6,
June
26,
2023
ABSTRACT: The general objective of the work is to compare the
effect of the addition of synthetic citric acid compared to the addition of
natural fruit juice of Citrus
aurantiifolia on the conservation of drink based on red chalice H. sabdariffa. The tests were carried out over a
period of 5 weeks at 4°C and 37°C with seven batches of beverage samples
prepared at the rate of a calyx/water ratio of 1/40 (kg·kg-1) and
added respectively citric acid at 1, 2 and 4 g·L-1 and
lemon juice at 10, 20 and 40 mL·L-1. The characterization of the different batches of
beverages was carried out from day one. A follow-up of the residual anthocyanin
content and the intensity of the red coloring were carried out over five weeks.
The anthocyanin concentration was determined by the pH-differential method. The
red color degradation index is determined based on the CIELAB color system (L*, a*, b* and L*). R and Minitab 18 software
was used for data processing. The results of the monitoring of the parameters
showed that the concentration of 1 g AC L-1 retains 2.7 mg more of the anthocyanins than adding 10 mL JC L-1 and longer maintains red color when stored at 4°C and 37°C/5 weeks. The 2 g AC L-1 and 4 g AC L-1 ratios have the same effects as the addition of 20 and 40
mL of lemon juice, all accelerating the degradation of anthocyanins and the red
color. After 5 weeks of storage at 37°C, the effect of the temperature combined with
the increase in the acidity of the samples (2 to 4 g AC L-1 and 20 to 40 ml JC L-1), have accelerated the total disappearance of the red
color on all samples.