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Biotransformation Of Catechins And Value Added Products From Tea Wastes

Somvanshi, Pramod Rajaram (2006) Biotransformation Of Catechins And Value Added Products From Tea Wastes. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Tea is the largest consumed beverage throughout world. It is store house of the many of the neutaciutically and therapeutically important poly phenols. Catechins in Green tea and Theaflavin in Black tea are of major importance. The study was carried out to utilize the tea wastes such as tea fibers and waste tea leaves which are major wastes generated during tea processing , harvesting and shading of tea leaves respectively which are the abundant source of these compounds. The process and solvent system For catechin Extraction was Standerdedized to get maximum yield. Ethyl Acetate (100%) used in single run direct extraction method gave maximum catechin extraction. The MGT and WDT Leaves extracts were used as the substrate for biotrasformation to facilitate Theaflavin formation using P8b fungal culture in submerged and solid state fermentation. There were no evidences of Theaflavin formation but catechin degradation was observed. Thus, biotrasformation using Tea Polyphenol oxidase enzyme followed by its kinetics was carried out in PBR and FBR. The performance of FBR showed Faster Rate of formation of Theaflavin than PBR due its three phase nature and Maximum mass transfer. Tea Fibers and MGT leaves was used for preparation of Instant and Ice tea which could act as source of these valuable compounds in convenient way. The main Challenge in this was to maintain Quality parameters such as Flavor, taste , color, and aroma . This could be overcome by monitoring process parameters. The development of these products and poly phenol concentrates will definitely have greater acceptance in the market because of their convenience and higher nutracuetical values.
Uncontrolled Keywords: Tea tea wastes value added products value addition catechin biotransformation
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Dec 2006
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/370

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