Development of infusion tea formulations with food wastes: Evaluation of temperature and time effects on quality parameters

Abstract

The study aimed to investigate the suitability of some food wastes for use in the production of herbal tea and to reveal their properties in terms of bioactive component content, some physical properties and sensory quality. Three new blends consisting of banana, pomegranate, mandarin, eggplant and red onion peels, walnut shell, cherry stalk and corn tassel were infused at different temperatures (70 and 100 °C) and time (3, 4 and 5 min). Corn tassel tea, which has a high phenolic component content (677.7 mg GAE/L), received less sensory acceptance due to its bitter aftertaste. Therefore, walnut shell tea containing moderate phenolic content was the most preferred tea blend. Significant effects of different infusion temperatures and times on the color indices of teas were also demonstrated. The sensory properties of samples infused for 3 min were more acceptable. The highest correlation coefficients were calculated between total phenolic compounds and subjective odor parameters. Utilization of mandarin, pomegranate, banana, eggplant and red onion peels, walnut shell, corn tassel and cherry stalk in formulating a functional and an alternative food product can be attractive to consumers and industrial producers due to their affordability and high bioactivity.

Keywords

• Herbal tea
• Infusion
• Food wastes
• Total phenolics
• Sensory