Development of a herbal tea formulation for fatty liver disease management: A synergistic approach using hepatoprotective herbs and natural flavours

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.