<p>Grapefruit is renowned for its rich nutritional profile and antioxidant potential; however, the effects of concentration processes like vacuum evaporation on its quality attributes remain underexplored. This study aimed to evaluate the nutritional, functional, sensory, and safety characteristics of vacuum evaporated grapefruit juice concentrate Brix levels ranging from 10° to 55° Brix (T₀: 10°, T₁: 25°, T₂: 35°, T₃: 45°, T₄: 55°) and samples were analyzed for proximate composition, color attributes, total phenolic content, ascorbic acid, antioxidant activity (DPPH % inhibition), pesticide residues using high performance liquid chromatography (HPLC) and sensory quality. The results showed significant concentration effects on nutritional composition: moisture content decreased from 88.19% (T₀) to 56.23% (T₄), while total sugars increased from 11.29% to 26.82%. Similarly, acidity rose from 1.02% to 3.82%, and pH decreased slightly, indicating enhanced preservation potential. Total soluble solids °Brix increased from 10.02° to 54.70°. Antioxidant activity sharply increased from 40.13% to 91.46%, alongside rise in total phenolic content (up to 114.72&#xa0;mg GAE/g) and ascorbic acid (up to 185.67&#xa0;mg/100 mL). However, higher brix levels also led to increased pesticide residues, Mandipropamid peaked at 6.85&#xa0;mg/kg at both 10° and 55°. Sensory analysis revealed T₁ (moderate concentration) as the most acceptable sample (overall acceptability score: 8.56), while T₄ received the lowest scores (overall acceptability score: 3.89). In conclusion, vacuum evaporation improved the nutritional and antioxidant profile of grapefruit concentrate but also intensified or degraded pesticide load variably depending on their thermal stability and volatility and negatively affected sensory quality at higher concentrations. Future studies should focus on residue mitigation strategies and optimizing concentration levels for commercial applications.</p> Graphical Abstract <p></p>