Changes in Physicochemical, Biochemical and Microbiological Quality Parameters of Green and Black Tea during Storage

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  • Gargi Saha
  • Sudeshna Shyam Choudhury
  • Biswajit Bera
  • P.Mohan Kumar
  • Pritam Biswas
  • Sumoyee Mukherjee

Abstrakt

 The shelf life of different packaged tea is very important concern of tea industry. Thealuminium packaging is better than any other packaging to determine best before use. Thusdifferent times are applicable for both green and black tea to keep their physicochemical,biochemical and microbiological parameters. The rate decrease of quality parameters(according to FSSAI regulation) are higher in Green tea (sharp changes started from 3 rdmonths) than Black tea (gradual changes) in control packs but well protected till 12monthswith aluminium and silica packs. Majority of Black Tea quality parameters are well protectedupto 15th month in silica and aluminium, but on an average the stability is upto 14 th month,whereas in control (without silica) packs it is well upto around 11 months on an average, soBlack tea is best before use 14th month. After that remarkable reduction in antioxidant andantimicrobial properties are decreased. Tannin contents are also decreased. For green teataking all the parameters concerned (including antioxidant and antimicrobial potential) 12months (on average) is threshold point for best before use with aluminium and silica, whereasthe control packs are stable upto 7 to 8 months (on average).In both the cases the aluminiumand silica is best packaging material to keep nutritional parameters intact.Keywords: Storage, shelf life, Green Tea, Black Tea, Aluminium-silicaGargiSaha,SudeshnaShyamChoudhury, Biswajit Bera et al.ChangesinPhysicochemical,BiochemicalandMicrobiologicalQuality Parameters of Green and BlackTea during Storage. Research &Reviews: A Journal of Microbiologyand Virology. 2017; 7(2): 26–31p.  

Stažení

Publikováno

2017-09-03

Číslo

Vol 7 No 2 (2017)

Sekce

Research Articles

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