Due to the consumer shift towards clean label products, as well as the increasing regulation on food preservatives, there has been a marked increase in the demand for natural and sustainable food preservation techniques. In the light of modern-day consumer expectations and health consciousness, the bioactive compounds, tea polyphenols, extracted from green tea, black tea, and other varieties of Camellia sinensis, now pave the way for novel alternatives to the conventional chemical preservatives. Tea polyphenols are known to possess potent antioxidant, antimicrobial, and anti-inflammatory properties which not only extend the food shelf life but do so in a sustainable manner. Our firm focuses on the development of innovative preservative methods for the food packaging sector using such natural compounds, ensuring the safety, effectiveness, and sustainability of the environment.
Fig 1. Tea polyphenol nanoparticles as fillers for fruit preservation (Yang W.J., 2024)
Tea polyphenols preservative development focuses on the design of custom plant-based preservative systems for food packaging. Utilizing modern extraction and formulation methods, we create tea polyphenol-infused materials that prevent microbial growth, oxidation, and loss of freshness. Our solutions include active sachets, films and coatings, and other types of packaging. They undergo microbiological and stability testing to ensure compliance with international food safety standards.
Technical Principles
The principal constituent of tea, tea polyphenols, performs preservative functions through various activities including catechins, theaflavins, phenolic acids, and more.
- Activity Antioxidants: This process involves neutralizing free radicals, hindering the oxidation of lipids in fats and oils used in different food products.
- Anti-microbial Action: This is the action against unfavorable bacteria including but not limited to E. coli and Salmonella. Antimicrobial action entails disrupting membranes of microbial cells and inhibition of important enzymes.
- Synergistic Enhancement: This entails combination of tea polyphenols and some of the natural stabilizers like chitosan to enhance efficacy while ensuring biocompatibility.
- The unique technologies developed by us adjust the bioavailability and stability of tea polyphenols in packaging substrates, guaranteeing controlled release and prolonged action.
Technical Characteristics
- Natural and harmless: In confirmation with international standards, and a number of other government policies as materials for food contact substances, no artificial substances are used.
- Widely Effective: These are appropriate for applying against gram positive and gram negative bacteria, yeast, and molds.
- Thermal Stability: High temperatures used in processing like extrusion or lamination do not bring about any degradation.
- Non-toxic and Odorless: Does not affect taste or smell while maintaining the food sensory attributes.
- Customizable Release Rate: Changes diffusion rates for a specific food decay calendar.
Technology Classification
Preservative systems are grouped according to the methods used for application.
- Active Packaging Films: These make use of polymers containing embedded tea polyphenol to control the release of antimicrobial substances. Examples of such polymers are PLA and cellulose or more.
- Edible Coatings: These are water-soluble formulations applied directly to fresh produce, meats, and seafood.
- Microencapsulated Powders: These are polyphenols encapsulated for use in dry foods packaging, such as modified atmosphere systems.
- Hybrid Solutions: Cost-effective blends of tea polyphenols and oils or organic acids with enhanced spectrum.
Application Areas
- Fresh Produce: Extending the storage life of fruits and vegetables by reducing microbial contamination and ripening associated with ethylene.
- Meat & Seafood: Controlling pathogenic and lipid oxidation growth in processed and refrigerated products.
- Bakery & Dairy: Control mold in fermented dairy products, cheeses, and bread.
- Ready-To-Eat Meals: Control quality in pre-packaged meals exposed to varying storage conditions.
Environmental Benefits
- Biodegradability: The waste associated with plastics is mitigated since the materials based on tea polyphenols decompose naturally.
- Renewable Sourcing: These sultana tea groups have a minimized ecological footprint as they are derived from sustainably cultivated tea plants.
- Reduced Chemical Load: These materials decrease the toxic residues in the ecosystems because of the replacement of synthetic preservatives BHA and BHT.
- Energy Efficiency: Green manufacturing practices are followed due to low temperature processing methods.
Our Services
Our service model adopts an end-to-end approach where we assist you in integrating tea polyphenol preservatives into your workflows.
- Preservative Formulation Design: Adjusted blends are provided based on the type of food, material used for packaging, and desired shelf-life.
- Material Compatibility Testing: Examining the interactions of polyphenols with substrates like plastics and biopolymers.
- Regulatory Compliance Support: Preparation of documentation and risk evaluation of proposals to mitigate potential issues for therapeutic goods for different regional markets.
- Scale-Up and Production: Pilot plant testing and contract manufacturing collaboration.
Company Service Advantages
- Advanced R&D: Achievement of new extraction methodologies (solvent-less supercritical CO₂ extraction) and nano-delivery systems through collaboration with academic institutions.
- Industry Knowledge: More than ten (10) years of experience in the application of botanical extracts in food and healthcare.
- Responsible Production: Certified standard and environmentally sustainable production practices such as no solvent waste recovery.
- Client-Centric Solutions: Development and formulation processes under IP protection for rapid response to distinct client requests.
Contact Us
With a shift towards sustainability, the food industry is adopting tea polyphenols as a futuristic approach for preservation. Our tea polyphenols preservative development service exemplifies the application of scientific innovation to practical challenges by enhancing food safety, minimizing waste, and protecting environmental health. Clients who work with us are offered technology that endures shifting market trends while contributing to sustainability. Together, we redefine preservation in a natural, effective, and responsible manner.
How to Place an Order
Reference
- Yang W.J., Zhang S.K., et al. "Water-insoluble tea polyphenol nanoparticles as fillers and bioactive agents for pectin films to prepare active packaging for fruit preservation" Food Hydrocolloids 2024, 156:110364.
Our products and services are for research use only and cannot be used for any clinical purposes.
Tea Polyphenols Preservative
