Production of a natural dye powder from the pacific sea flower (Hisbiscus rosa sinensis l.).

Abstract

The aim of this study was to obtain a natural powdered dye from the pacific hibiscus flower (Hibiscus rosa-sinensis L.), rich in anthocyanins, with potential applications in the food industry. To this end, a hydroalcoholic extract was prepared by vacuum concentration at 40 °C to 7% total solids, followed by spray drying. Process optimization considered the drying temperature and the percentages of maltodextrin and xanthan gum, using an I-Optimal experimental design with 15 runs. The optimal conditions were 140 °C inlet, 56–58 °C outlet, and 9.0 mL/min feed flow. Temperature significantly affected encapsulation efficiency; xanthan gum affected solubility and moisture; and maltodextrin affected drying yield and encapsulation efficiency. The dye obtained showed properties consistent with the numerical optimization of the process, demonstrating its potential for food applications.