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@article{187162,
        author = {K. Pavithra and O.Aswathy and A.R.Aneesh Fathima and J. Thiruppavai and G.Nageswari and K.Mishab Mehaboob},
        title = {Concepts and Analysis of a Floral based Functional Hibiscus Beverage for Enhanced Health Benefits and Future prospects},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {6},
        pages = {4659-4665},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=187162},
        abstract = {Hibiscus sabdariffa L., is   known as roselle, has gained increasing attention as a base for functional beverages due to its rich phytochemical profile and associated health benefits. The calyces of H. sabdariffa contains large amount of anthocyanins, flavonoids, and organic acids, which contribute to its characteristic deep red colour, refreshing taste, and potent antioxidant activity. Functional beverages formulated from hibiscus extracts are known to exhibit antihypertensive, hypolipidemic, hepatoprotective, and antimicrobial properties, making them suitable as natural health-promoting drinks. Moreover, consumer demand for plant-based, caffeine-free, and nutritionally enriched beverages has accelerated the development of hibiscus-based drinks in both traditional and commercial markets. This paper reviews the chemical composition, functional properties, processing methods, and potential applications of H. sabdariffa drinks as natural functional beverages. The review highlights their significance in preventive nutrition and their promising role in the development of sustainable and value-added products in the beverage industry.},
        keywords = {Hibiscus sabdariffa, functional beverage, antioxidants, anthocyanins, health benefits, phytochemicals},
        month = {November},
        }