client
Functional Purple Tea
Our Role
We redefined fast-casual loyalty
Today’s Task
What We did Today?
Event: Formulation and Optimization of an Antioxidant-Rich Botanical Beverage
Today’s task was to develop citrus and mixed berry variants of a wellness-focused tea-based beverage product development that delivers high antioxidant potential while maintaining sensory appeal and product stability. Kenyan purple tea was used as the base, which will be further enriched with fruit flavors and botanicals to support women’s health, including cognitive, mental, menopausal, and immune health. The minimal processing approach is planned in such a way as to maximize retention of naturally occurring bioactive compounds, optimize flavor balances, and to create a refreshing beverage suitable for today’s modern health-conscious consumers.
How I Felt Before Starting
Before starting the experiment, I anticipated it would be tough to balance the bitterness and astringency from botanical ingredients while keeping their antioxidant activity intact. I was very careful in maintaining the stability of active compounds throughout processing while achieving a pleasant flavor profile. Also, I wondered about potential issues between functional ingredients affecting taste, look, and overall stability. So, I knew being super careful with formulation and flavor optimization would really delivers functional value while remaining enjoyable and commercially attractive.
🧪 What We Did Today?
Product Development Plan
We approached the formulation & optimization in the following phases:
- Formulation of a wellness-focused beverage formulation incorporating functional ingredients and naturally occurring bioactive compounds.
- Optimization of extraction conditions to support active compound retention and product quality.
- Evaluation of flavor systems to improve taste balance and reduce undesirable sensory attributes.
Assessment of product
Key Steps Followed During Product Development
Botanical extracts, functional actives, flavor components, sweeteners, and stabilizers were evaluated at a defined inclusion range per 100 ml. Screening criteria included dispersibility, solubility (>95%), color contribution, sensory impact, and compatibility within the beverage matrix.
Purple tea extraction trials were conducted at 75, 80, 85, and 90°C for 5, 10, and 15 min using a tea-to-water ratio of 1:10–1:15 (w/v). Extracts were evaluated for color development, total soluble solids, pH, and sensory bitterness to identify the optimum extraction conditions.
The beverage base was standardized to a target pH range of 3.4–3.8 and TSS of 7–9 °Brix. Functional ingredients were incorporated at cumulative levels of 3–6% (w/v), and formulations were assessed for precipitation, color stability, and flavor interactions following 24 h equilibration.
Flavor systems were evaluated while natural sweeteners were optimized to achieve a perceived sweetness equivalent to sucrose. Stabilizer concentrations were tested, and viscosity, mouthfeel, aftertaste intensity, and flavor masking efficiency were assessed through sensory evaluation.
Prototype batches were monitored for sedimentation index (%), phase separation, turbidity, color retention, and pH drift over a 7–14-day preliminary storage period. Centrifugation tests at 3000 rpm for 10 min were conducted to assess physical stability and suspension performance.
Selected formulations were evaluated using a 9-point hedonic scale for color, aroma, taste, sweetness-acidity balance, mouthfeel, aftertaste, and overall acceptability. The final prototype was selected based on sensory scores (>7.0), physical stability, color consistency, and overall product quality.
📚 What I Learned?
Observations & Learnings
- Careful optimization of processing conditions supports improved retention of naturally occurring bioactive compounds.
- Natural stabilizing systems can effectively improve mouthfeel and visual consistency.
- Small changes in flavor composition can create noticeable differences in overall consumer perception.
- Early-stage sensory evaluations provide valuable guidance for formulation refinement and optimization.
Outcome:
Organoleptic Evaluation of Antioxidant-Rich Tea Beverage
(9 point hedonic scale) FRL Sensory Analysis
Figure 1: Organoleptic Evaluation of Antioxidant-Rich Tea Beverage Conducted at Food Research Lab Sensory Lab
Organoleptic Evaluation of Antioxidant-Rich Botanical Beverage
Overall Acceptability
Variant 2 received the highest overall acceptability score due to its refreshing flavor profile, balanced sweetness, and cleaner finish. Variant 1 also demonstrated strong sensory performance and met internal acceptability criteria for further development.
Taste and Aftertaste
Variant 2 exhibited a more rounded flavor profile with reduced perception of bitterness and a smoother aftertaste. Variant 1 provided a more robust botanical character, which may appeal to consumers seeking stronger wellness beverage attributes.
Mouthfeel and Appearance
Both variants demonstrated good mouthfeel and physical consistency. The stabilization approach contributed to a smooth drinking experience while maintaining an attractive appearance and uniform beverage structure.
Total Plate Count (TPC)
- Microbiological evaluation indicated microbial counts remained within acceptable limits for beverage applications.
- Results demonstrated that the processing and handling conditions effectively supported microbiological safety.
- The beverage prototypes maintained acceptable quality characteristics throughout the preliminary stability assessment period.
✅ What Went Well?
- Successful optimization of flavor balance while maintaining the beverage’s functional positioning.
- Effective stabilization strategy resulted in consistent appearance and mouthfeel.
- Good retention of desirable quality attributes throughout processing.
- Preliminary stability assessment indicated positive shelf-life potential.
- Product development activities aligned with applicable regulatory and quality expectations.
⚠️ What Could I Have Done Better
- Additional analytical validation of bioactive compound retention would strengthen technical claims.
- Expanded sensory testing with larger consumer panels could provide deeper market insights.
- More extensive accelerated shelf-life studies would support commercial-scale development.
- Future trials may benefit from incorporating advanced analytical tools to better understand ingredient interactions and stability mechanisms.
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Name:Mohammad Hassan
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Name: Esther
Project Code: 24-FRL-NPD-FTP-PMR-2660-02
Name: Harshad
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