A novel beverage with functional potential incorporating cascara (Coffea arabica), roselle (Hibiscus sabdariffa), and red ginger (Zingiber officinale Rosc. var. rubrum) extracts: chemical properties and sensory evaluation

Abstract

Abstract Cascara (Coffea arabica), roselle (Hibiscus sabdariffa), and red ginger (Zingiber officinale Rosc. var. rubrum) extracts are potential sources of bioactive compounds, with promising antioxidant properties. This study aims to evaluate the chemical properties and sensory attributes of a novel beverage with functional potential, incorporating these extracts. A randomized complete design was employed to assess different formulations of cascara:roselle, with the addition of red ginger extract. The analysis included pH determination, total phenolic content via the Folin-Ciocalteu method, antioxidant activity using DPPH assay, total anthocyanin content analysis, and sensory evaluation through hedonic testing. The formulation containing cascara:roselle (55%:25%) with 20% red ginger extract showed optimal results, with a pH of 3.83, total phenolic content of 15.53 mg GAE/g, total anthocyanin content of 11.79 mg/100 g, and antioxidant activity of 91.38%. This formulation exhibited enhanced consumer preference in terms of color, aroma, taste, and aftertaste. The findings highlight the potential of this novel beverage, offering both nutritional benefits and strong consumer acceptance.

Keywords

• Beverage formulation
• Bioactive compounds
• Antioxidant properties
• Consumer sensory perception
• Functional beverage optimization