Stability Study of a Formulation Based on Pineapple Juice and Hibiscus sabdariffa Concentrated Extract for the Preparation of Food Supplements

The aim of this study was to evaluate the influence of additives on the stability of a beverage based on pineapple juice and Hibiscus sabdariffa concentrated extract at room temperature. This beverage was intended to be used to formulate food supplements. Acidifier (citric acid), antioxidant (ascorbic acid) and antimicrobial (sodium benzoate and potassium sorbate) were added alone or in combination. Organoleptic, physicochemical (pH, titratable acidity and Brix degree) and microbiological characteristics were observed over a 21-day period. Beverages containing potassium sorbate (1 g/L) and sodium benzoate (0.5 g/L) were more stable over 21 days. Keywords: dietary supplements, storage, bissap, extrac