Abstract:
This research focused on developing a novel herbal tea formulation for managing both alcoholic
and non-alcoholic fatty liver disease using a synergistic blend of hepatoprotective herbs and natural
flavours. With fatty liver disease affecting approximately 32% of the global adult population
and 32.6% of Sri Lankan adults, there is an urgent need for accessible and effective complementary
treatments. The study aimed to formulate a functional herbal tea, enhance its sensory
characteristics, assess its quality and safety parameters, and determine consumer acceptability.
The formulation was developed using green tea (55.56%), liquorice (19.44%), ginger (11.11%),
turmeric (11.11%), and black pepper (2.78%), with each ingredient selected for its documented
hepatoprotective properties. Green tea catechins, particularly epigallocatechin gallate (EGCG),
reduce hepatic lipid accumulation and inflammation. Liquorice’s glycyrrhizin demonstrates potent
anti-inflammatory and antioxidant activities. Ginger contains gingerols that modulate lipid
metabolism, while turmeric’s curcumin reduces oxidative stress and fat deposits. Black pepper
was included at a 4:1 ratio with turmeric to enhance curcumin bioavailability by black pepper’s
piperine up to 2,000%. A series of sensory evaluations with 30 non-trained panellists was conducted
to optimise palatability. Results revealed that alcohol-extracted vanilla and cinnamon
flavours significantly enhanced consumer acceptability compared to raw herbs or unflavoured
formulations. All analyses were performed in triplicate. Antioxidant capacity analysis demonstrated
strong DPPH radical scavenging activity (28.61±0.14 mg AAE per 125 ml), maintaining
significant activity even at moderate dilutions. Brine shrimp lethality assay showed minimal
toxicity with mortality rates of 10% at full concentration and 3.33% at higher dilutions, confirming
safety for consumption. Microbial analysis revealed an acceptable aerobic plate count
(1.3 × 105 ± 0.05 × 105 CFU/mL), minimal yeast and mould presence (5.5±0.4 CFU/mL), and
the absence of coliforms, E. coli, and Salmonella, demonstrating the product’s safety. Moisture
content (9.40±0.15%) slightly exceeded recommended limits (8%), suggesting potential optimisation
in drying processes. The ash content (6.35±0.10%) was within standard ranges, and
colouring matter confirmed the absence of synthetic colourants. This research successfully developed
an effective, safe, and palatable herbal tea formulation that combines therapeutic benefits
with consumer acceptance, providing a promising complementary approach for managing
fatty liver disease while emphasising the importance of flavour enhancement for sustainable
consumption.
