Spread the love


In the ready-to-drink (RTD) green tea beverage market, the manufacturing process and product storage environment can cause green tea components to oxidize and turn brown, thus making it difficult to maintain a bright green color. Currently, attempts are being made to restore oxidized catechins to their original reduced state through a redox reaction by adding Vitamin C. However, the use of Vitamin C and/or other standard reducing agents alone often are unable to maintain/restore this bright green color.



We are seeking materials or technologies (methods) that are effective in retaining the bright green color of RTD green tea. Specifically, we are interested in the following:

  1. Oxidized catechins are transformed into catechin compounds that exhibit a brown color through polymerization. Materials and technologies (methods) that prevent this polymerization are of interest and can utilize any mechanism (e.g., electrophilic or nucleophilic addition reactions).
  2. Materials and technologies (methods), beyond Vitamin C, that inhibit catechin oxidation or efficiently reduce oxidized catechins
  3. Other materials and technologies (methods) that may be effective in retaining the bright green color of green tea



  • Materials and technologies (methods) must be used for food applications.
  • Proposed materials or technologies (methods) may be at any stage of development, however supporting data or logical explanation/theory must be provided to indicate effectiveness for catechin specifically. For example, if a material or technology (method) applies to another polyphenol other than catechin, there must be a clear explanation as to why the same effect would be obtained with catechin.
  • No significant effect on the taste and aroma of green tea.


Image by PaylessImages on Adobe Stock

Spread the love