RESEARCH AND DEVELOPMENT OF PAPAYA LEAF (Carica papaya L.) TEA BAG PRODUCTS

Abstract

Papaya leaves (Carica papaya L.) are a rich source of polyphenols with significant bioactive properties and have long been utilized as a traditional herbal remedy to support various health conditions. However, the application of papaya leaves in convenient beverage products remains limited. This study aimed to evaluate the effects of technological parameters such as drying temperature and time, formulation and blending ratio with stevia, as well as infusion water volume and steeping time on the quality of papaya leaf tea bags. Results indicated that the optimal drying condition was 60°C for 6 hours, yielding a final moisture content of 7,03%, total polyphenol content of 19,50 mg GAE/g dry matter, and antioxidant capacity (DPPH assay) of 35,92 µmol TE/g dry matter. The optimal blending ratio of papaya leaves to stevia was determined as 3:1, providing the highest sensory scores. Brewing trials showed that an infusion ratio of 3 g tea bag per 150 mL hot water for 5 minutes resulted in superior sensory quality while maintaining high polyphenol content and antioxidant activity. This study contributes to the development of a standardized processing protocol for papaya leaf tea bags with stable quality and convenience, thereby diversifying herbal tea products