Emblem of India
India Science, Technology and Innovation Portal (ISTI) Department of Science & Technology GOVERNMENT OF INDIA
Towards a new dawn
×

img Accessibility Controls

Research Projects Banner

Research Projects

Value addition and product diversification in Tea

Implementing Organization

Tocklai Tea Research Institute, Jorhat, Assam
Principal Investigator
Dr. Podma Pollov Sarmah
Tocklai Tea Research Institute, Jorhat, Assam
p.pollov@tocklai.net
Principal Investigator
Dr. Bidyut Kumar Sarmah
Assam Agricultural University (AAU), Jorhat, Assam
bidyutsarmah@aau.ac.in
Principal Investigator
Dr. Aditi Gogoi
Assam Agricultural University (AAU), Jorhat, Assam
aditismith.gogoi@aau.ac.in
Principal Investigator
Dr. Hariram Natarajan
Kalasalingam Academy of Research and Education, Krishnankoil, Tamil Nadu
n.hariram@klu.ac.in
Principal Investigator
Dr. Mohit Sharma
CSIR-Institute of Himalayan Bioresource Technology (IHBT), Palampur, Himachal Pradesh
mohit@ihbt.res.in
CO-Principal Investigator
Dr. Pritom Chowdhury
Tocklai Tea Research Institute, Jorhat, Assam
rana.bhuyan@aau.ac.in
CO-Principal Investigator
Dr. Rana Bhuyan
Assam Agricultural University (AAU), Jorhat, Assam
manashi.das@aau.ac.in
CO-Principal Investigator
Dr. Manashi Purkayastha
Assam Agricultural University (AAU), Jorhat, Assam
pritomc@gmail.com
CO-Principal Investigator
Dr. Himangshu Deka
Tocklai Tea Research Institute, Jorhat, Assam
himangshu1234@gmail.com
CO-Principal Investigator
Dr. Santanu Sabhapondit
Tocklai Tea Research Institute, Jorhat, Assam
santanusabhapondit1@gmail.com
CO-Principal Investigator
Dr. Ajanto Hazarika
Tocklai Tea Research Institute, Jorhat, Assam
a.hazarika@tocklai.net
CO-Principal Investigator
Mr. Sandip Sanyal
Tocklai Tea Research Institute, Jorhat, Assam
s.sanyal@tocklai.net
CO-Principal Investigator
Mr. Diganta Bora
Assam Agricultural University (AAU), Jorhat, Assam
diganta.k.bora@aau.ac.in
CO-Principal Investigator
Mr. Romen Gogoi
Tocklai Tea Research Institute, Jorhat, Assam
r.gogoi@tocklai.net
CO-Principal Investigator
Dr. Sheik Asraf Sheik Abdul Kader
Kalasalingam Academy of Research and Education, Krishnankoil, Tamil Nadu
upendra@ihbt.res.in
CO-Principal Investigator
Dr. Upendra Sharma
CSIR-Institute of Himalayan Bioresource Technology (IHBT), Palampur, Himachal Pradesh
s.sheikasraf@klu.ac.in
CO-Principal Investigator
Dr. Vidyashankar Srivatsan
CSIR-Institute of Himalayan Bioresource Technology (IHBT), Palampur, Himachal Pradesh
vshankar@ihbt.res.in

Project Overview

the Indian tea industry faces huge losses due to overproduction of tea. Though India is second in the world in tea production, stands fourth in terms of tea export. Most of the tea that is exported by Kenya, China etc. is value-added tea. Thus, the overproduced raw materials can be used for the development of value-added products in the food, pharmaceuticals, cosmetics etc. to increase the export. Commercial black tea manufacturing had been started in India since 1839 but there has been no change in the method. Manipulation during fermentation in black tea can provide newer product with higher commercial value. Development of a low-cost farmer’s friendly method for making green tea powder, which have high potential use in value added product, can help proper price realization. Thus, research of value addition and product diversification in tea will help improve the profit margin from commercial aspects and consumer acceptance with a new flavor, taste, and health benefits.

Achievements

A method for the synthesis of high-purity theaflavins was established by reacting catechin with embedded PPO enzyme extracted from tea leaves. A process for the encapsulation of theaflavins (TFs) was developed using lecithin and chitosan. A process for the extraction of theaflavins from black tea has been developed. The process will be sent for patenting through DBT. The antioxidative and immunomodulatory dose of tea compounds, theaflavins, has been established. The same dose was confirmed to be non-genotoxic. Identification of tea cultivars with high EGCG content, and the stability of the polyphenols after decaffeination and storage for 6 months, has been completed. These samples will be used in powder form in capsules as a source of EGCG. The daily permissible limit of herbs to be used for specialty tea has been determined for blending.

Source

Source
E-promis and Information received by Investigator

Related Research

View All
Funding Organization
Funding Organization
Department of Science and Technology (DBT)
Quick Information
Area of Research
Agricultural Sciences
Focus Area
Food Processing, Agri-Value Addition
Start Date
12 Mar 2022
End Date
11 Sep 2025
Status
Completed
Output
No. of Research Paper
00
Technologies (If Any)
00
No. of PhD Produced
00
Publications
03
No. of Patents
Filed : 00
Grant : 00
Disclaimer: Information available on this portal is sourced from various organizations and is provided for informational purposes only. Users are advised to verify details from the respective official sources.
arrowtop
Latest Updates
Loading…
Recently added across the portal