Unlocking the Potential of Tea Factory Wastes: A Breakthrough by IIT Guwahati Researchers
Tea, an age-old beverage cherished by millions worldwide, is experiencing a surge in consumption. By 2025, global tea consumption is projected to reach a staggering 7.4 million tonnes, up from the current 6.3 million tonnes. This escalating love for tea, however, comes at a cost—mounting piles of tea waste. Recognizing the urgent need to tackle this issue, a team of researchers at the Indian Institute of Technology Guwahati (IIT-G) has embarked on a remarkable journey to transform tea factory waste into valuable pharmaceutical and food products. Led by Professor Mihir Kumar Purkait from IITG’s Department of Chemical Engineering, this innovative project aims to harness the latent potential of tea waste.
Tea, often hailed for its numerous health benefits and comforting warmth, has carved its place as a global beverage of choice. Yet, this popularity has a hidden environmental consequence—significant tea waste generation. The surge in tea consumption translates into increased production and, consequently, more waste. These discarded tea residues represent a wealth of untapped resources, predominantly characterized by high lignin content and low inorganic components.
In their quest to make sustainable use of tea factory waste, Professor Purkait and his team embarked on a mission to extract the full potential of these resources efficiently. The outcome of their relentless efforts has been nothing short of remarkable—a spectrum of innovative value-added products designed to cater to the pharmaceutical and food processing industries.
Within the confines of their laboratory at IIT Guwahati, the researchers have successfully crafted a series of groundbreaking products. These include cost-effective antioxidant-rich supplements that draw upon the potent properties of green tea. These supplements aim to provide an affordable path to a healthier lifestyle, offering the benefits of catechins without the need for consuming multiple cups of green tea.
Additionally, the team has devised organic preservatives capable of extending the shelf life of vegetable and fruit juices for up to a year, ensuring enduring freshness and reducing food waste. These preservatives provide a sustainable alternative to synthetic additives, aligning with the growing consumer demand for clean-label and natural food products.
Beyond supplements and preservatives, the researchers have ventured into other arenas. They have developed biochar derived from tea waste, which serves as a potent tool for waste reduction and environmental restoration, including carbon sequestration. This innovative approach not only addresses waste management challenges but also contributes to mitigating climate change.
Another noteworthy creation is micro and nano-crystalline cellulose tailored for intelligent packaging. This groundbreaking material has the potential to revolutionize packaging solutions by enhancing shelf life, ensuring product safety, and reducing environmental impact.
The team is currently exploring the applications of carbon quantum dots, another product derived from tea waste. These tiny, versatile particles hold promise in detecting harmful contaminants in water bodies, offering a solution to the growing concerns surrounding water quality and pollution.
The dedication and ingenuity of the research team, consisting of Somnath Chanda, PranganDuarah, and Banhisikha Debnath, alongside Professor Purkait, have not gone unnoticed. Their innovative breakthroughs have led to the filing of multiple patents, securing their intellectual property and paving the way for commercialization and widespread adoption of these products.
The global scientific community has also taken note of their achievements, with their findings being published in various prestigious international journals, including the International Journal of Biological Macromolecules, Chemosphere, and Critical Reviews in Biotechnology. One of the most exciting developments arising from this research is the creation of catechin-based capsules, a testament to the versatility of tea waste-derived products. Professor Purkait notes, “The convenience and health benefits of catechin-based capsules open a promising avenue, offering users access to the advantages of catechins without the necessity of multiple cups of green tea. This caters to the increasing demand for antioxidant-rich supplements in our daily routines.”
These capsules are poised to revolutionize the dietary supplement industry by offering a convenient and accessible way to reap the benefits of catechins, renowned for their antioxidant properties. This innovation aligns with the evolving preferences of consumers who seek practical and effective ways to integrate health-promoting compounds into their daily lives.
The applications of the products derived from tea factory waste are far-reaching and hold great promise. For instance, food-grade activated carbon, an output of this research, presents a sustainable alternative to synthetic food colorants. This natural-based material not only imparts color but also offers potential health benefits, aligning with the clean-label trend in the food industry.
Furthermore, the research has led to the creation of a natural-based mild abrasive material that can be incorporated into toiletries such as toothpaste and body washes. This sustainable alternative offers a gentle yet effective means of exfoliation while reducing reliance on synthetic microplastics, contributing to a greener and more environmentally friendly personal care industry.
News Mania Desk / Agnibeena Ghosh 19th September 2023
