Home⇛Journal of Interdisciplinary Perspectives⇛vol. 3 no. 4 (2025)

Development and Sensory Evaluation of Herbal Tea Products from Leaves and Fruits of Mulberry (Morus alba)

Glennadi R. Rualo | Rose F. Cortez | Crystal Monique J. Estipular | Michelle V. Reyes | Jervin S. Aquino

Discipline: Food and Beverage Production

 

Abstract:

This study explores the development and evaluation of two innovative herbal beverages: mulberry tea and mulberry-flavored kombucha tea. Leveraging the therapeutic potential of mulberry leaves and fruits (Morus alba), the research aims to create affordable, nutritious, and consumer-accepted alternatives to conventional beverages. Mulberry is renowned for its health-promoting properties, including antioxidant, antidiabetic, and anti-inflammatory effects, while kombucha, a fermented tea, is celebrated for its probiotic and detoxifying benefits. An experimental research design assessed the beverages' sensory, microbial, and nutritional properties. Mulberry tea was prepared using sun-drying and air-drying methods, with air-dried samples showing superior sensory attributes. Kombucha was prepared by fermenting mulberry tea with a symbiotic culture of bacteria and yeast (SCOBY) over two fermentation phases. An analysis of sensory evaluations from 100 respondents, using the Mann-Whitney U test, highlighted the acceptability of air-dried mulberry tea and kombucha prepared with 10 tea bags, achieving a more balanced flavor profile than other formulations. Microbial analysis confirmed the safety of the beverages, with no detection of harmful bacteria such as Salmonella and Escherichia coli. Nutritional analysis revealed that the kombucha samples contained essential macronutrients and were free from fats and cholesterol. Sample 1 offered higher protein content and caloric value, making it suitable for energy-conscious consumers. The results demonstrated that mulberry and kombucha tea are viable health-oriented beverages with significant commercial potential. Both products received high overall acceptability scores, showcasing their ability to meet consumer preferences. The study underscores the potential of mulberry-based beverages to align with the growing global demand for functional and wellness-oriented drinks. In conclusion, this research highlights the versatility and economic value of mulberry leaves and fruits, paving the way for innovative, health-promoting beverage options suitable for large-scale production.



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