Rachna Akhand Giri, Udit Das Udasi, Ayushi Tyagi, Naazia Firdous Ansari, Madhu Lodhi Thakur and Devendra Bansal

Fruit peels are often discarded as agro-industrial waste despite being rich in bioactive compounds. The present study aimed to develop functional instant infusion teas using orange, banana, pomegranate, apple peels, and lemongrass, evaluating their phytochemical content, antioxidant activity, and sensory acceptability. Standardized peel powders were formulated into tea blends, optimized for brewing conditions, and tested for total phenolic content, antioxidant activity, and consumer preference. Results demonstrated that fruit peel-based teas possess significant antioxidant potential and acceptable sensory properties, highlighting their potential as sustainable nutraceutical beverages.

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