Formulation and characterization of nutraceutical beverage using guava leaves extract

Abstract

The main objective of this study is to formulate and characterize a nutraceutical beverage based on Psidium guajava leaves and to evaluate its stability and consumer acceptance. Nutraceuticals are known to have numerous health benefits. Therefore, been used for the treatment and prevention of health problems, such as cancer, inflammatory diseases, hypertension, autoimmune diseases, cardiovascular diseases, atherosclerosis, diabetes, and others. The global spread of nutraceutical products has dramatically increased recently, especially during and after the Covid 19 pandemic (Helal, N. A., et al, 2019). Psidium guajava leaves have traditionally been used to manage several diseases. The pharmacological research in vitro as well as in vivo has been widely used to demonstrate the potential of the extracts from the leaves for the co-treatment of different ailments with high prevalence worldwide, upholding the traditional medicine in cases such as diabetes mellitus, cardiovascular diseases, cancer, and parasitic infections (Jassal, et al, 2019). Hence, the aqueous extract of Psidium guajava leaves is highly potential to be formulated as a nutraceutical beverage. In this study, the extracts of three types of Psidium guajava leaves (Kampuchea, Lao Han, and Seedless) found in Malaysia were investigated for their total phenolic content, total flavonoid content and antioxidant activity to obtain a good formulation. The results showed Kampuchea with the highest polyphenol content and highest antioxidant activity. Kampuchea aqueous extract was used to formulate a nutraceutical beverage by incorporating lemon juice, stevia, and gum Arabic to enhance its texture, flavor, aroma and appearance, and health benefit. A sensory test was done and showed the final product to be palatable and acceptable to consumers.