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Formulation and Development of a Functional Fermented Beverage from Guava Leaves

 

 

Sreelakshmi S 1

Department of Food Processing and preservation technology,

School of Engineering,

Avinashilingam Institute for Home Science and

Higher Education for Women- Coimbatore.

 

 

Ms Sharmeela R 2

Assistant Professor

Department of Food Processing and preservation technology,

School of Engineering,

Avinashilingam Institute for Home Science and

Higher Education for Women- Coimbatore.

 

 

Abstract: There has been more interest in making functional drinks in the last several years because more people are looking for natural and health-promoting items. Guava leaves were chosen for the beverage's development because of their therapeutic effects on the human body (antibacterial, anti-inflammatory, anti-diabetic), their high polyphenol, flavonoid, and antioxidant content. Guava leaves can be transformed into a novel fermented herbal drink, integrating traditional herbal uses with contemporary nutraceutical applications, which is the first step toward developing a novel beverage. The aim of this research is to develop a functional beverage while utilizing an underused product with various health benefits. This natural, health-driven novel beverage adheres to global consumer demands for inclusive, sustainable and nutrient-dense drinking options and provides artisanal and commercial sectors with a scalable solution to sustainable global demands for economic equity, environmental efficacy and health.

Key words: Guava leaves, Therapeutic effects, Herbal beverage, Herbal drink, Functional beverage,

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