{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:46Z","timestamp":1790567806498,"version":"4.1.0"},"reference-count":53,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T00:00:00Z","timestamp":1788480000000},"content-version":"vor","delay-in-days":3,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      The incorporation of botanical ingredients into mead has emerged as a promising strategy for developing fermented beverages enriched with natural bioactive compounds with improved physicochemical quality and bioactive properties. This study evaluated the fermentation performance of mead production and the effects of post\u2010fermentation incorporation of a hydroalcoholic\n                      <jats:italic>Hibiscus sabdariffa<\/jats:italic>\n                      extract on the physicochemical characteristics, color attributes, and antioxidant activity of the final beverage. Two formulations were produced: a control mead and a hibiscus\u2010enriched mead containing 20% (v\/v) extract. Fermentation kinetics demonstrated adequate fermentative performance despite incomplete sugar utilization, resulting in beverages with moderate ethanol content (\u223c4.7% v\/v) and residual sugar concentrations of approximately 37\u00a0g\/L. The hydroalcoholic extract contained high concentrations of total phenolics (1.59\u00a0mg\u00a0GAE\/mL), total flavonoids (0.091\u00a0mg\u00a0EQ\/mL), and total anthocyanins (0.441\u00a0mg\u00a0CE\/mL), which contributed to an approximately 10\u2010fold increase in antioxidant activity, increased titratable acidity, a lower pH, reduced luminosity (\n                      <jats:italic>L*<\/jats:italic>\n                      ), and higher redness (\n                      <jats:italic>a*<\/jats:italic>\n                      ) owing to the presence of anthocyanin pigments and naturally occurring organic acids. Overall, post\u2010fermentation incorporation of H. sabdariffa enhanced the physicochemical, chromatic, and functional quality of mead while preserving the fermentation characteristics previously achieved, highlighting its potential as a multifunctional natural ingredient for clean\u2010label, value\u2010added fermented beverages.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      The incorporation of\n                      <jats:italic>H. sabdariffa<\/jats:italic>\n                      into mead improved physicochemical, visual, and functional properties while preserving the alcohol content and residual sugar profile established during fermentation. Hibiscus enhanced acidity, red coloration, and antioxidant activity, highlighting its potential as a natural colorant and source of bioactive compounds in clean\u2010label fermented beverages. These results support the development of innovative, value\u2010added mead formulations with greater functional and commercial appeal.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71439","type":"journal-article","created":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T16:45:12Z","timestamp":1788540312000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of\n                    <i>Hibiscus sabdariffa<\/i>\n                    Incorporation on Physicochemical Properties, Color Attributes, and Antioxidant Activity of Mead"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-3906-0732","authenticated-orcid":false,"given":"Luiz Ant\u00f4nio Teixeira","family":"Pedott","sequence":"first","affiliation":[{"name":"Department of Food Engineering Universidade Regional Integrada do Alto Uruguai e Miss\u00f5es  Erechim Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5223-2896","authenticated-orcid":false,"given":"Lucas Henrique do","family":"Nascimento","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Universidade Regional Integrada do Alto Uruguai e Miss\u00f5es  Erechim Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4215-5997","authenticated-orcid":false,"given":"La\u00eds","family":"Thomazoni","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Universidade Regional Integrada do Alto Uruguai e Miss\u00f5es  Erechim Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0529-2212","authenticated-orcid":false,"given":"Jamile","family":"Zeni","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Universidade Regional Integrada do Alto Uruguai e Miss\u00f5es  Erechim Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2553-0740","authenticated-orcid":false,"given":"Eunice","family":"Valduga","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Universidade Regional Integrada do Alto Uruguai e Miss\u00f5es  Erechim Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,4]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules23082024"},{"key":"e_1_2_9_3_1","volume-title":"Biochemical Engineering Fundamentals","author":"Bailey J. 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