Effect of Fermentation and Drying Techniques on Physiochemical Properties of Guava (Psidium guajava) Leaf Infusion

Abstract

The increasing demand for functional beverages has prompted the investigation into other botanical sources aside from the traditional Camellia sinensis tea. Guava (Psidium guajava) leaves continue to be underutilized despite their rich composition of bioactive compounds, such as polyphenols, tannins, flavonoids, and antioxidants. Large amounts of guava leaves go to waste during agricultural and postharvest processing, so it is highly necessary to optimize this valuable plant resource. Fermentation and drying are crucial processes that determine the physical and chemical nature of tea-based beverages. Thus, this investigation is carried out to determine the effects on fermentation time and drying processes on the physicochemical attributes and the sensorial attributes of the guava (Psidium guajava) leaf infusion.