Preservation of Tea Beverage with Nisin
Introduction：Ready-to-drink tea beverages, especially those containing herbs and natural ingredients, are highly susceptible to microbial contamination from yeast and bacteria. These microorganisms can spoil the beverage, leading to off-flavors and a reduced shelf life. Nisin, a naturally derived antimicrobial peptide, offers a solution for extending the shelf life of tea while maintaining its flavor, color, and overall quality.
Issues：
Microbial Contamination: Yeast and bacteria, including Lactic Acid Bacteria (LAB), are common spoilage agents in tea beverages, leading to fermentation and off-flavors.
Short Shelf Life: Tea beverages typically have a shelf life of 7-14 days before microbial spoilage begins to affect taste and safety.
Consumer Preferences: Growing consumer demand for clean-label products means avoiding artificial preservatives and chemicals.
Solution: Nisin 0.03%: Nisin was added to the tea beverage post-brewing to target and control microbial growth without compromising the product’s flavor profile or appearance.
Results:
Extended Shelf Life: Tea beverages maintained freshness for up to 30 days under refrigerated conditions, compared to the typical 7-14 days without preservatives.
Inhibition of Microbial Growth: Yeast and Lactic Acid Bacteria (LAB) were effectively controlled, ensuring that the tea remained free from spoilage.
No Sensory Impact: The flavor, aroma, and appearance of the tea remained consistent throughout the extended shelf life.
Conclusion: Nisin is an effective, natural preservative that significantly extends the shelf life of tea beverages. It controls microbial growth without affecting the flavor or sensory qualities of the drink, offering a clean-label solution that aligns with consumer preferences for natural, preservative-free beverages.
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