Work

Optimization of brewing conditions and shelf life of starfruit (Averrhoa bilimbi L.) herbal tea with the addition of ginger (Zingiber officinale) as a functional antioxidant beverage

Year: 2026

Type: article

Abstract: Bilimbi ( Averrhoa bilimbi L.) contains flavonoids and vitamin C with antioxidant properties that may contribute to hypertension prevention. This study developed bilimbi leaf–fruit tea bags combined with ginger ( Zingiber officinale ) and evaluated the effects of brewing conditions and storage on their quality. A Completely Randomized Design was applied using two brewing temperatures (70 and 95°C) and three brewing times (5, 10, and 15 min). Total flavonoid content, vitamin C content, and antioxidant activity determined using the DPPH method were evaluated. Vitamin C degradation during accelerated storage was assessed using the Accelerated Shelf-Life Testing (ASLT) method. Brewing temperature and time significantly affected total flavonoid content, vitamin C content, and antioxidant activity ( p < 0.001). Multiple Attribute Decision Making identified brewing at 70°C for 5 min as the optimal treatment, yielding 14.49 ± 0.13 mg/mL QE total flavonoids, 14.54 ± 0.21 mg/100 g vitamin C, and an IC₅₀ of 164.59 ppm. During storage, temperature and duration significantly affected moisture and vitamin C contents ( p < 0.001). These findings indicate that appropriate brewing and storage conditions help preserve the bioactive compounds and antioxidant activity of bilimbi leaf-fruit tea bags.

Source: Food Chemistry Advances

DOI: 10.1016/j.focha.2026.101377