RESEARCHING SEVERAL PROCESSING STAGES INFLUENCING THE BIOACTIVE COMPOUNDS DURING THE MANUFACTURING OF GUAVA LEAF TEA BAGS

Abstract

Guava leaves represent a rich repository of bioactive compounds with proven health benefits. The underlying objective of this research endeavor lies in the formulation of guava leaf tea bags, aimed at harnessing these valuable phytochemicals to offer consumers a wider array of health-promoting beverage options. Key technological parameters influencing the quality attributes of guava leaf tea bag production encompass enzymatic inactivation parameters, drying methodologies, and optimal tea dosage per bag, all of which constitute pivotal focal points for investigation. Results indicate that optimal processing conditions involve using 0.5 kg of raw material, fermenting for 3 minutes at temperatures ranging from 120-150°C, drying at 85°C for 90 minutes, and using 2 g of tea per bag. The final guava leaf tea bag product will possess a polyphenol content of 15.21% GAE, DPPH free radical scavenging activity of 41.47%, and sensory attributes aligning with consumer expectations, meeting the quality standard stipulated by TCVN 7975:2008.