Chapter 14. Innovative technology for high-quality functional alcoholic beverages based on tea-aromatic raw materials with antioxidant activity
Keywords:
redox potential, blending, functional alcoholic beverage, water-alcohol infusions, antioxidant, tea-aromatic raw materials, Ilex paraguariensis, Camellia sinensis, Citrus spp
Synopsis
Innovative approaches in food processing and sustainability
The feasibility of using water-alcohol infusions of tea-herbal raw materials (Ilex paraguariensis, Camellia sinensis, Citrus spp.) for the production of alcoholic beverages has been substantiated. These components are characterized by high bioactivity, the stability of polyphenolic compounds in alcoholic media, appealing aroma, and favorable sensory properties, making them an effective basis for innovative functional beverages.
The antioxidant activity of the obtained infusions was determined. The highest reducing capacity (REₚₗₐₙₜ) was observed in citrus peel infusions (up to 204.00 mV for orange peel), green tea (56.06 mV), and yerba mate (59.02 mV). This indicates the presence of a significant amount of bioactive compounds that retain antioxidant potential even in ethanol-containing systems.
The potential for modifying infusions based on tea-aromatic compositions within alcoholic beverage technology has been explored. It was established that the optimal mass ratio of components ω = 20/75/5% (mate/tea/citrus peel) provides a balanced flavor, reduces the bitterness of mate, enhances the aroma with fresh fruity notes, and increases the overall sensory evaluation score (up to 9.82 points – for mate/green tea/orange peel).
Sensory evaluation of the infusions confirmed their suitability for commercial development. All infusions received high sensory scores ranging from 9.63 to 9.82 on a 10-point scale, indicating strong consumer appeal and potential for implementation in the restaurant industry for the creation of new-generation functional alcoholic beverages.
Optimized formulations for functional alcoholic beverages enriched with antioxidant tea-herbal infusions have been developed. The formulation includes: 38.49% of the infusion (mate/tea/citrus peel in a 20/75/5% ratio), 7.54% brandy, 53.08% sugar syrup, as well as vanillin, citric acid, caramel coloring, and ethanol/water to adjust the alcohol content to 20% vol. This ensures a functional and sensory balance while maintaining market viability.
The integration of antioxidant-rich infusions based on Ilex paraguariensis, Camellia sinensis, and Citrus spp. into alcoholic beverage technology offers new opportunities for the restaurant industry to expand product offerings, enhance functional value, and cater to the growing demand for health-oriented and innovative beverages.
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Copyright (c) 2025 Oleh Kuzmin, Oleksandra Niemirich, Olena Podobii, Liudmyla Mamchenko, Andrii Murzin, Mariia Omelchenko, Dmytro Kuzmin, Anton Kuzmin ___________________________________________ How to Cite: Kuzmin, O., Niemirich, O., Podobii, O., Mamchenko, L., Murzin, A., Omelchenko, M., Kuzmin, D., Kuzmin, A.; Priss, O. (Ed.) (2025). Innovative technology for high-quality functional alcoholic beverages based on tea-aromatic raw materials with antioxidant activity. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch14
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