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<p>The demand for natural ingredients in meat products has increased due to consumer concerns regarding the safety of synthetic additives. Plant-derived compounds with antioxidant and coloring properties represent promising alternatives for clean-label formulations. This study evaluated the use of <i>Hibiscus rosa-sinensis</i> flower (HRF) powder as a natural colorant and antioxidant in frozen lamb burgers. Six treatments were tested: control, BHT, and four HRF levels (0.5, 1.0, 1.5, and 2.0&#xa0;g/100&#xa0;g). Burgers were stored at − 20&#xa0;°C for up to 90 days and analyzed for physicochemical, textural, and sensory properties. HRF affected instrumental color (<i>P</i> &lt; 0.001), increasing redness and hue angle. pH was not affected by treatments (<i>P</i> = 0.195), and although no differences were observed for TBARS (<i>P</i> = 0.784), the values remained below the threshold for sensory detection in all treatments. Cooking weight loss was reduced in the HRF1.5 and HRF2.0 treatments (<i>P</i> = 0.0006). HRF0.5 received higher scores for tenderness (<i>P</i> &lt; 0.001) and juiciness (<i>P</i> = 0.001) compared to the control, and was preferred in appearance (<i>P</i> = 0.033) over BHT. These findings indicate that HRF powder can enhance key technological and sensory attributes in lamb burgers and may be used as a clean-label alternative to synthetic additives.</p> Graphical abstract <p></p>

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Effects of Hibiscus rosa-sinensis flower powder as a natural colorant and antioxidant on the physicochemical and sensory properties of frozen lamb burgers

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年2月27日

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  • Nayara Reis Cordeiro de Lira Alencar,
  • Acácio Figueiredo Neto,
  • Mário Adriano Ávila Queiroz,
  • Francisco Allan Leandro de Carvalho,
  • Arão Cardoso Viana,
  • Eugênio Bispo da Silva Júnior,
  • Xirley Pereira Nunes,
  • Nayane Valente Batista Alves,
  • Ana Sancha Malveira Batista,
  • Francisca Vanessa Paiva,
  • Laura Paixão de Oliveira,
  • Luana Monte Prado,
  • Glayciane Costa Gois,
  • Matheus Rodrigues de Souza,
  • Rafael Torres de Souza Rodrigues

摘要

The demand for natural ingredients in meat products has increased due to consumer concerns regarding the safety of synthetic additives. Plant-derived compounds with antioxidant and coloring properties represent promising alternatives for clean-label formulations. This study evaluated the use of Hibiscus rosa-sinensis flower (HRF) powder as a natural colorant and antioxidant in frozen lamb burgers. Six treatments were tested: control, BHT, and four HRF levels (0.5, 1.0, 1.5, and 2.0 g/100 g). Burgers were stored at − 20 °C for up to 90 days and analyzed for physicochemical, textural, and sensory properties. HRF affected instrumental color (P < 0.001), increasing redness and hue angle. pH was not affected by treatments (P = 0.195), and although no differences were observed for TBARS (P = 0.784), the values remained below the threshold for sensory detection in all treatments. Cooking weight loss was reduced in the HRF1.5 and HRF2.0 treatments (P = 0.0006). HRF0.5 received higher scores for tenderness (P < 0.001) and juiciness (P = 0.001) compared to the control, and was preferred in appearance (P = 0.033) over BHT. These findings indicate that HRF powder can enhance key technological and sensory attributes in lamb burgers and may be used as a clean-label alternative to synthetic additives.

Graphical abstract