Utilization of by-products of the tea plant: a review.

Seshadri, R. and Nagalakshmi, S. and Madhusudhana Rao, J. and Natarajan, C. P. (1986) Utilization of by-products of the tea plant: a review. Tropical Agriculture, 63 (1). 2-6, 44 ref..

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Abstract

Tea factories and plantations produce several by-products, e.g. microfined tea dust, winnowings, floor sweepings, tea seeds. Approx. 2% of the total black tea production goes to waste in India. This paper outlines various ways of using by-products, including several of relevance to the food industry, i.e. extraction of polyphenols (antioxidants) and pigments (food colours) from tea waste; use in preparation of foaming agents (to replace egg white); production of a vinegar product (containing 4.5% acetic acid) from a mixture of tea waste extract and 65% sugar solution fermented by Medusomyces gisevii; extraction of edible oil from tea seeds (Camellia sinensis, C. japonica, C. sasanqua, C. oleifera); and use of saponins from tea seeds to increase the solubility of CO2 in carbonated beverages.

Item Type:	Article
Uncontrolled Keywords:	BY-PRODUCTS-; tea by-products, use of, Review; TEA-; use of tea by-products, Review; REVIEWS-; tea by-products, use of
Subjects:	600 Technology > 07 Beverage Technology > 08 Tea 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 07:04
Last Modified:	23 Aug 2021 07:04
URI:	http://ir.cftri.res.in/id/eprint/6600

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