Physicochemical Characteristics of Edible Tea Color and its Marketability Evaluation

Document Type : Original Article

Authors

1 Faculty member of Tea Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), P.O. Box: 44145-1163, Lahijan, Iran

2 Faculty member of Iranian institute of research and development in chemical industries, P.O. Box: 31375-1575, Karaj, Iran

3 Laboratory Expert of Tea Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), P.O. Box: 44145-1163, Lahijan, Iran

Abstract

The waste of tea factories is a good source for extracting food colorants that can be replaced with synthetic colors in the food industry. The present study was designed and implemented at a semi-industrial scale to complete the results obtained from research that was previously conducted to determine the best extraction method with the highest performance and color stability from black tea wastes on a laboratory scale. Extracting color from the wastes of the tea factory was done using a reverse condensation system with water: ethanol solvent for 30 minutes and at the solvent boiling temperature. After purification and pasteurization, the extract was concentrated, and a part of it was converted into dried extract in a spray dryer. Quality assessments, including microbial, physicochemical, and marketability tests, were performed on the sample. The results demonstrated that the number of microorganisms and heavy metal elements in tea color did not exceed the standard limit. The amount of antioxidant activity, total polyphenol, and caffeine were 94.5 %, 18.3 and 4.7 % in solid color and 49.7, 2.8 and 0.4 % in liquid color, respectively. In the sensory test, applying a solid and liquid color mixture in Gummy candy obtained a higher score (p≤0.05) from the evaluators. In their opinion, there was no significant difference between vinegar with tea color and vinegar with color available in the market. The extracted color can be prepared in liquid and solid form, increasing its usability in various food products. 

Keywords

References

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