European Journal of Nutrition & Food Safety

Food waste, particularly fruit and vegetable peels, presents both an environmental challenge and an opportunity for sustainable innovation. This study explores the development of functional tea infusions using peels from orange, lemon, amla, grape, and karonda—rich sources of antioxidants, phytochemicals, and essential nutrients. Five formulations (S1–S5) were prepared and evaluated for sensory attributes, proximate composition, and phytochemical content. Sensory analysis identified Sample S3, containing higher proportions of grape and citrus peels, as the most preferred, with superior scores in colour (8.0), aroma (8.2), taste (8.5), and overall acceptability (8.3). Proximate analysis revealed a balanced nutritional profile, including 5.86% protein, 3.21% fiber, and 61.62% carbohydrates. Phytochemical evaluation confirmed high levels of total phenolics (190.67 mg GAE/100 g), flavonoids (65.78 mg QE/100 g), anthocyanins (42.33 mg/100 g), vitamin C (54.23 mg/100 g), and tannins (36.67 mg/100 g), indicating strong antioxidant potential. The study highlights the feasibility of converting fruit peel waste into a health-promoting beverage, contributing to waste valorization, environmental sustainability, and functional food innovation. These findings support the integration of peel-based infusions into eco-conscious dietary practices and offer a scalable model for sustainable product development.