( 500g Pack ) Roselle Supreme Instant Whipped Topping 500g

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Moo-Huchin, V. M.; Estrada-Mota, I.; Estrada-León, R.; Cuevas-Glory, L.; Ortiz-Vázquez, E.; Vargas, M. D. L. V. Y.; Betancur-Ancona, D.; Sauri-Duch, E., et al. Determination of Some Physicochemical Characteristics, Bioactive Compounds and Antioxidant Activity of Tropical Fruits from Yucatan, Mexico. Food Chem. 2014, 152, 508–515. DOI: 10.1016/j.foodchem.2013.12.013. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar] The Hibiscus leaves are a good source of polyphenolic compounds. The major identified compounds include neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, caffeoylshikimic acid and flavonoid compounds such as quercetin, kaempferol and their derivatives. [22] The flowers are rich in anthocyanins, as well as protocatechuic acid. The dried calyces contain the flavonoids gossypetin, hibiscetine and sabdaretine. The major pigment is not daphniphylline. [23] Small amounts of myrtillin (delphinidin 3-monoglucoside), chrysanthenin (cyanidin 3-monoglucoside), and delphinidin are present. Roselle seeds are a good source of lipid-soluble antioxidants, particularly gamma-tocopherol. [24] Uses [ edit ] Culinary [ edit ] Hosseini, A.; Jafari, S. M.; Mirzaei, H.; Asghari, A.; Akhavan, S. Application of Image Processing to Assess Emulsion Stability and Emulsification Properties of Arabic Gum. Carbohydr. Polym. 2015, 126, 1–8. DOI: 10.1016/j.carbpol.2015.03.020. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar] Wang, W.; Jung, J.; Zhao, Y. Chitosan-cellulose Nanocrystal Microencapsulation to Improve Encapsulation Efficiency and Stability of Entrapped Fruit Anthocyanins. Carbohydr. Polym. 2017, 157, 1246–1253. DOI: 10.1016/j.carbpol.2016.11.005. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar]

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Rousseau, Michelle (2018). Provisions: the roots of Caribbean cooking-- 150 vegetarian recipes. Suzanne Rousseau (1sted.). New York, NY. p.218. ISBN 978-0-7382-3467-0. OCLC 1023485526. {{ cite book}}: CS1 maint: location missing publisher ( link) Inulin is an important fructan found in plants and vegetables, such as garlic, leeks, bananas, and Jerusalem artichoke. Inulin belongs to the fructan polysaccharide group, which usually contains about 2–60 fructose units in the linear chain with β-(2,1) glycosidic bonds and is usually associated with one end glucose unit. There is a growing concern for inulin because of the role of fructans in both food and pharmaceuticals. [ Citation38] Inulin is accredited by the US Food and Drug Administration (FDA) as a safe polysaccharide (GRAS) with high biodegradability, biocompatibility, water-solubility, renewable, and nontoxic. [ Citation39, Citation40] FNCA 2005 WORKSHOP ON MUTATION BREEDING". Forum for Nuclear Cooperation in Asia (FNCA). 2005-12-06. Archived from the original on 2007-10-30. Pieczykolan, E.; Kurek, M. A. Use of Guar Gum, Gum Arabic, Pectin, Beta-glucan and Inulin for Microencapsulation of Anthocyanins from Chokeberry. Int. J. Biol. Macromol. 2019, 129, 665–671. DOI: 10.1016/j.ijbiomac.2019.02.073. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar] Gharsallaoui, A.; Roudaut, G.; Chambin, O.; Voilley, A.; Saurel, R. Applications of Spray-drying in Microencapsulation of Food Ingredients: An Overview. Food Res. Int. 2007, 40( 9), 1107–1121. DOI: 10.1016/j.foodres.2007.07.004. [Crossref] [Web of Science ®] , [Google Scholar]Yonekura-Sakakibara, K.; Nakayama, T.; Yamazaki, M., and Saito, K. Modification and Stabilization of Anthocyanins. In Anthocyanins: Biosynthesis, Functions, and Applications eds. Gould, K., Davies, K. M., and Winefield, C.; New York: Springer Science & Business Media, 2008; pp 169–190. [Crossref] , [Google Scholar] Barbosa-Cánovas, G. V., and Juliano, P. Physical and Chemical Properties of Food Powders. In Encapsulated and Powdered Foods ed. Onwulata, C.; New York: CRC Press, 2005; pp 51–86. [Crossref] , [Google Scholar] Sakulnarmrat, K.; Wongsrikaew, D.; Konczak, I. Microencapsulation of Red Cabbage Anthocyanin-rich Extract by Drum Drying Technique. LWT. 2021, 137, 110473. DOI: 10.1016/j.lwt.2020.110473. [Crossref] [Web of Science ®] , [Google Scholar] Nayak, C. A.; Rastogi, N. K. Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying. Drying Technol. 2010, 28( 12), 1396–1404. DOI: 10.1080/07373937.2010.482705. [Taylor & Francis Online] [Web of Science ®] , [Google Scholar] Sorrel Juice Is Good for You". Sweet TnT Magazine. 8 November 2017. Archived from the original on 2020-05-16 . Retrieved 16 September 2020.

In the Indian subcontinent (especially in the Ganges Delta region), roselle is cultivated for vegetable fibres. Roselle is called meśta (or meshta, the ś indicating an sh sound) in the region. Most of its fibres are locally consumed. However, the fibre (as well as cuttings or butts) from the roselle plant has great demand in natural fibre using industries. In recent years, researchers have focused on the nutritional and health benefits of typical natural antioxidants such as anthocyanins. [ Citation1 ] Anthocyanins are found in various fruits and vegetables with a wide variety of colors ranging from bright red to purple or dark green with high antioxidant capacity and present in glycoside form of anthocyanidin (aglycone). [ Citation2] While anthocyanins have the advantage of being a possible substitute for synthetic colors, their unique molecular structure makes them unstable and prone to decomposition. The stability of anthocyanins is affected by pH, temperature, the presence of light, metal ions, enzymes, oxygen, ascorbic acid, sugars, proteins, and sulfur dioxide. [ Citation3, Citation4]Roselle ( Hibiscus sabdariffa L.) is a kind of herbaceous, bushy plant that grows mainly in tropical and subtropical regions. [ Citation5] Roselle has been widely used in the food production, particularly in products such as beverages, jams, jellies, wines as a food colorant, and flour for biscuit manufacture. [ Citation6] Roselle calyces are a rich source of antioxidants with calyces containing anthocyanins as high as 2.5g/100g on the dry weight along with organic acids, minerals, amino acids, carotene, α-tocopherol and linoleic acid. [ Citation7] Regarding the anthocyanin composition, the calyces contain delphinidin-3-glucoside, cyanidin-3-glucoside, delphinidin-3-sambubioside, and cyanidin-3-sambubioside being these compounds responsible for the red color of hibiscus. [ Citation8, Citation9] Researchers have demonstrated the health benefits of roselle, such as anti-bacterial, anti-inflammatory, and anti-carcinogenic, anti-hypertensive effects. These effects are attributed to the antioxidant properties of bioactive compounds, such as phenolic acids, anthocyanins, and carotenoids in hibiscus. [ Citation10–12] Angel, R. C. M.; Espinosa-Muñoz, L. C.; Aviles-Aviles, C.; González-García, R.; Moscosa-Santillán, M.; Grajales-Lagunes, A.; Abud-Archila, M., et al. Spray-drying of Passion Fruit Juice Using Lactose-maltodextrin Blends as the Support Material. Braz. Arch. Biol. Technol. 2009, 52(4), 1011–1018. [Crossref] [Web of Science ®] , [Google Scholar]

In Manipuri, it is called Sougri and it is used as a vegetable. It is generally cooked without oil by boiling with some other herbs and dried fish and is a favorite of the Manipuri people. Almost every household has this plant in their homes. King, Arno (2016-07-12). "Jam of the tropics: growing and using Rosella |". GardenDrum. Archived from the original on 2022-08-13 . Retrieved 2021-09-09. Stephens, James M. (2018). "Roselle — Hibiscus sabdariffa L." Horticultural Sciences Department, University of Florida. HS659.

Duke, James A. (7 January 1998). " Hibiscus sabdariffa L." Handbook of Energy Crops. Center for New Crops & Plant Products, Purdue University.