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

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dc.contributor.authorAcar, Aysenur
dc.contributor.authorAydin, Merve
dc.contributor.authorArslan, Derya
dc.date.accessioned2024-02-23T14:00:17Z
dc.date.available2024-02-23T14:00:17Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractThe 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 degrees 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.en_US
dc.identifier.doi10.1016/j.afres.2022.100087
dc.identifier.issn2772-5022
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85132934960en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.1016/j.afres.2022.100087
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11540
dc.identifier.volume2en_US
dc.identifier.wosWOS:001136207800025en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofApplied Food Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHerbal Teaen_US
dc.subjectInfusionen_US
dc.subjectFood Wastesen_US
dc.subjectTotal Phenolicsen_US
dc.subjectSensoryen_US
dc.titleDevelopment of infusion tea formulations with food wastes: Evaluation of temperature and time effects on quality parametersen_US
dc.typeArticleen_US

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