Eco-Friendly Beverage Innovation: Utilizing Orange and Pineapple Byproducts for Nutrient-Rich Tea Blends

Chi Ngunjoh Emmanuel *

Benue State University, Makurdi, Nigeria and Centre for Food Technology and Research, Makurdi, Nigeria.

Rose Erdoo Kukwa

Benue State University, Makurdi, Nigeria and Centre for Food Technology and Research, Makurdi, Nigeria.

luter Leke

Benue State University, Makurdi, Nigeria and Centre for Food Technology and Research, Makurdi, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Aims: production and analysis of tea from orange rind and pineapple core, focusing on the physicochemical, phytochemical, antioxidant, and sensory properties of the tea blends

Study Design: Five variations of orange rind and pineapple core powder in 100:0, 75:25, 50:50, 25:75, and 0:100 ratios were the experimental lots, labelled A to E, respectively, and a commercial green tea labelled sample F was used as a control.

Place and Duration of Study: oranges and pineapple fruit were bought from the railway market in Makurdi, Benue state of Nigeria. a standard commercial green tea was purchased from a supermarket in Makurdi Benue State of Nigeria.

Methodology: Various analytical techniques were employed to assess the tea's physicochemical properties, anti-nutrient, phytochemical content and antioxidant capacity. Sensory evaluations were also conducted to gauge consumer acceptance and preference.

Results: The physicochemical properties of the tea ranged from pH (4.7-5.6), TTA (0.62-1.00%), TSS (8.45-10.47 °Brix), Brix/acidity ratio (6.27-13.69). The anti-nutrient content ranged as follows: alkaloids (0.083-0.113%), oxalates (0.032-0.048%), phytates (0.001-0.003%), and tannins (0.0005-0.0124%). The phytochemical content was as follows: total flavonoids (5.45-7.61 mgQE/g), total phenols (1.36-3.98 mgGAE/g). The samples also demonstrated significant antioxidant activity as follows; FRAP (2.23-8.79 mgAAE/g), H2O2 scavenging ability (4.23-10.11%). Importantly, sensory results showed that all the herbal tea samples were well-received and accepted by the panellists, indicating their potential in the market.

Conclusion: The tea samples produced demonstrated great potential for its use as a functional beverage and as a substitute for other tea brands, given its improved functional characteristics. This study explored the potential applications of orange and pineapple by-products in sustainable product development.

Keywords: Functional beverage, orange rind, pineapple core, antioxidant, infusion


How to Cite

Emmanuel, Chi Ngunjoh, Rose Erdoo Kukwa, and luter Leke. 2024. “Eco-Friendly Beverage Innovation: Utilizing Orange and Pineapple Byproducts for Nutrient-Rich Tea Blends”. European Journal of Nutrition & Food Safety 16 (10):1-12. https://doi.org/10.9734/ejnfs/2024/v16i101551.