Edible Film from Whey: The Impact of the Addition of Rosella Extract (Hibiscus sabdariffa L)

Abstract

Valorisation of whey as an edible film has been extensively studied. This study aimed to evaluate the mois-ture content, physical properties of color, antioxidant activity, and sensory properties of edible films made from whey with the addition of antioxidants from Rosella calyx extract (Hibiscus sabdariffa L). The edible film was prepared with the addition of four different levels of rosella extracts (0, 0.2, 0.4, and 0.6%). The addition of rosella calyx extract led to a significant difference (P<0.05) in color (redness), antioxidant activity, and color sensory attributes, but did not affect the moisture content, aroma, and flavor (P>0.05). The greater the amount of rosella extract added, the higher the a* value of the color attribute (redness), which gives a deeper red color to the whey edible film. Increasing the concentra-tion of rosella added to the whey edible film also increased antioxidant activity. The use of rosella extract can increase the antioxidant properties (79.60%) of edible films whey and consumer acceptance of color attributes (3.84-like) with the best treatment at an additional concentration of 0.6%.