Evaluation of Micro-Encapsulated Roselle Extract as a Food Colorant in Red Nata de Coco Dessert Model System

Abstract

Incorporating natural extracts into food products offers significant health benefits and promotes sustainable production methods. This study evaluates the incorporation of microencapsulated roselle (Hibiscus sabdariffa) extract into nata de coco, a traditional Vietnamese dessert. Anthocyanins in roselle, a subgroup of polyphenols, are notable for their vibrant colors and health benefits. By transforming extract solutions into powder form with maltodextrin and xanthan gum through spray-drying, their colors are retained, and bioavailability is improved, making them effective natural food colorants. The study demonstrated that the roselle-enhanced nata de coco exhibited high antioxidant activity and maintained anthocyanin stability. The optimal dyeing method produced samples with a pH of 2.6 to 3.2, titratable acidity of 0.45% to 0.49%, and total anthocyanin content varying from 11 to 19 mg/L. Antioxidant inhibition was approximately 49.26 ± 3.0. Stability studies of Roselle Nata de Coco (RDC) over four weeks showed consistent pH, titratable acidity, and antioxidant properties with minimal anthocyanin degradation. The encapsulated roselle powder enhances the color, nutritional value, and health benefits of nata de coco, demonstrating its potential as a stable natural food colorant. These findings suggest that RDC is a stable functional food ingredient with significant potential, highlighting the stability and bioactive properties of the encapsulated extract in high-water activity products.