Isolation of Colourants from Crude Green Tea Extracts as a Substitute for Commercially Available Synthetic Food Colourants

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dc.contributor.authorLiyanage, S.P.
dc.contributor.authorLochana, E.A.L.
dc.contributor.authorEllepola, V.P.
dc.contributor.authorWijesinghe, W.A.J.P.
dc.date.accessioned2022-09-28T04:08:00Z
dc.date.available2022-09-28T04:08:00Z
dc.date.issued2021
dc.description.abstractA natural food colour is any dye, pigment or any other substance obtained from a natural source. The demand for natural food colours in the international market is increasing rapidly due to the increasing public awareness on the harmful effects of synthetic food colourants. Hence this study was aimed at isolating food colourants using green tea based refuse tea and dust grade as a value added product. Accordingly, colour extraction of refuse tea (8 % moisture, 5.58 % ash, 15.51 % crude fiber, 2.06 % fat and 19.68 % protein) and green tea dust (6.06 % moisture, 5.63 % ash, 14.55 % crude fiber, 2.07 % fat and 15.57 % protein) was initially done by sonication and simple water bath techniques. The most desirable samples were then selected based on the colour intensity values (b*) and absorbance values. The selected samples were stabilized with 3 % carrageenan which converted the filtrate into a gel. The stability of the colourants was studied against pH, concentration and time-temperature combinations. The consumer preference for the products were studied using a structured sensory evaluation. According to the results yellowness (5 Y8/10 to 5 Y8/12) could be expected in 3 to 4 pH range in refuse tea based colourant and yellowness (5 Y8/6 to 5 Y8/10) could be expected in 3 to 6 pH range in the green tea dust based colourant. It was observed that with the increase of the temperature darkness of the colourant significantly rises, especially from 60 ÂșC and above, which resulted in a hue approximated to caramel black. Both colourants showed yellow hues from 0.3 to 2 % v/v concentration level. Moreover both colourants are having considerable levels of polyphenol content ,antioxidant activity and caffeine content, which contribute to human health promotion. Therefore, it can be inferred that developing colourants using crude green tea extract to be sustainable and safe alternative for synthetic colourants used in the food industry. Keywords: Dust; Extraction ; Green tea; Natural food colour; Refuse teaen_US
dc.identifier.isbn978-624-5856-04-6
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/9676/Page%20227%20-%20IRCUWU2021%20-%20519%20-%20S.P.%20Liyanage%20-%20Isolation%20of%20Colourants%20from%20Crude%20Green%20Tea%20Extracts%20as%20a%20Substitute%20for%20Commercially.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectFood Scienceen_US
dc.subjectFood Science and Technologyen_US
dc.subjectTeaen_US
dc.subjectTea Technologyen_US
dc.subjectGreen Teaen_US
dc.titleIsolation of Colourants from Crude Green Tea Extracts as a Substitute for Commercially Available Synthetic Food Colourantsen_US
dc.title.alternativeInternational Research Conference 2021en_US
dc.typeOtheren_US
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