The Development of Limeberry (Triphasia trifolia) Fruit Tea based on the Influence of Brewing Temperature and Sweetener Formulations on the Antioxidant Activity and Consumer Preference

Abstract

Limeberry (Triphasia trifolia), a largely underutilized tropical fruit in the Rutaceae family, contains flavonoid glucosides including naringin, phenolic acids, and coumarins with documented antioxidant properties. Despite its bioactive potential, its intensely bitter and astringent flavor has limited commercial application. This study aimed to develop a ready-to-drink limeberry fruit tea by evaluating the effects of brewing temperature and sweetener formulations on antioxidant activity, physicochemical properties, and consumer preference. Limeberry fruits were brewed at 70°C and 90°C for 3 minutes at a 1:20 (w/v) ratio, and antioxidant activity was assessed via DPPH radical scavenging and Total Phenolic Content using the Folin–Ciocalteu method. Brewing at 90°C yielded