As a common herbaceous plant in Vietnam, hibiscus (Hibiscus sabdariffa L) has a fairly high anthocyanin content. Despite its great value in food and pharmaceutical production, commercial applications of anthocyanins are still limited, due to its poor stability and low extraction yield.

To overcome this problem, the research team developed an anthocyanin extraction method combining microwave-enzyme technology (EMAE), with an extraction yield of 15.37mg/g, higher than that applied individually methods. After the extraction was complete, they combined three more catechin co-pigments at a ratio of 1.5%; chitosan at 2% and chondroitin sulfate at 3% to improve anthocyanin stability.