Impact of Hibiscus sabdariffa Incorporation on Physicochemical Properties, Color Attributes, and Antioxidant Activity of Mead.

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-fermentation incorporation of a hydroalcoholic Hibiscus sabdariffa extract on the physicochemical characteristics, color attributes, and antioxidant activity of the final beverage. Two formulations were produced: a control mead and a hibiscus-enriched mead containing 20% (v/v) extract. Fermentation kinetics demonstrated adequate fermentative performance despite incomplete sugar utilization, resulting in beverages with moderate ethanol content (∼4.7% v/v) and residual sugar concentrations of approximately 37 g/L. The hydroalcoholic extract contained high concentrations of total phenolics (1.59 mg GAE/mL), total flavonoids (0.091 mg EQ/mL), and total anthocyanins (0.441 mg CE/mL), which contributed to an approximately 10-fold increase in antioxidant activity, increased titratable acidity, a lower pH, reduced luminosity (L*), and higher redness (a*) owing to the presence of anthocyanin pigments and naturally occurring organic acids. Overall, post-fermentation 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-label, value-added fermented beverages. PRACTICAL APPLICATIONS: The incorporation of H. sabdariffa 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-label fermented beverages. These results support the development of innovative, value-added mead formulations with greater functional and commercial appeal.