Research Article

Study of Microbial changes in tea bags prepared from mango and guava leaves during storage

Kavita Verma, Anisha Verma and Neeru Bala

Department of Food Nutrition and Public Health Ethelind College of Home Science, Sam Higginbottom University of Agriculture, Technology and Science, Prayagraj, Uttar Pradesh, India

*Corresponding author e-mail: kavitaverma10193@gmail.com

(Received: 28/08/2023; Revised: 10/10/2023; Accepted: 08/11/2023; Published: 20/12/2023)

ABSTRACT

The study was undertaken to study the microbial changes in 60 days of storage in tea bags. Tea drinking is an ancient custom with strong cultural roots in many nations. Furthermore, tea consumption has increased globally in recent years. Because germs and mold thrive in humid conditions, improper storage of herbal tea poses a significant health risk to customers. Mango leaves have traditionally been consumed, and using them to make tea has become a popular trend to help cure diabetes and blood vessel issues related to diabetes. The plant’s leaves are rich in flavonoids, phenols, terpenoids, tannins, and resins. They also exhibit biocidal, antimicrobial, antidiarrhea, hepatoprotective, antimicrobial, and antioxidant activity against periodontal infections, as well as the ability to treat gastric ulcer disease. During various storage periods, the moisture level of the tea bags from the best treatment (T₃) ranged between 6.63 and 7.2 percent, the total plate count ranged from 0.9×10^2 cfu/gram to 1.41×10^2 cfu/gram and yeast and mold count range from 0.54×10^2 cfu/gram to 1.02×10^2 cfu/gram during the first 60 days of storage. Longer storage times do, however, also increase the overall plate count and yeast mold count. It was discovered during the storage analysis that the shelf-life was just roughly 60 days.

Keywords: Microbial change, tea, flavonoids, mango leaves, guava leaves.