Exploring the potential of Morinda citrifolia in value-added products: Herbal beverage and herbal juice

Abstract

Morinda citrifolia L. (Noni) is a medicinal plant widely recognized for its rich phytochemical composition and diverse therapeutic properties. Despite its health benefits, the direct consumption of Morinda citrifolia leaves and fruits is limited due to their strong odour and bitter taste. The present study aimed to explore value addition through the development of a herbal beverage from Morinda citrifolia leaves and a blended herbal juice from its fruits, with improved sensory acceptability. Leaves and fruits collected from multiple accessions in Uttara Kannada district were processed into twelve beverage formulations and ten juice formulations by blending with compatible ingredients such as green tea, black coffee, kokum, amla, aloe vera, and ginger. Sensory evaluation was carried out using a seven-point hedonic scale to assess colour, aroma, flavour, and overall acceptability. Results revealed that formulations containing low to moderate levels of Morinda citrifolia (≤10% leaf powder in beverages and ≤10 ml fruit juice in blended juices) achieved significantly higher acceptability scores, whereas higher concentrations adversely affected palatability. Strategic blending effectively masked bitterness and pungency while enhancing overall sensory appeal. The study demonstrates the potential of Morinda citrifolia for development of functional beverages with improved consumer acceptance, offering promising opportunities for commercialization and value-added utilization in the nutraceutical sector.