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<p>Traditionally, bitterness in caffeinated beverages has been reduced by use of sweeteners or taste modulators, which significantly alter the beverage’s taste profile. In this study, a shellac-based filter material, which is a natural resin, was used to decaffeinate and reduce bitterness of caffeinated beverages, like Indian green tea. Bitterness for caffeinated water samples was observed to be reduced by a maximum of 20.25% with paper filter and 25.74% with fabric filter. The developed process was tested on different beverage related products including cups, spoons and filters, where a maximum reduction of 16.48% was observed for cups. Based on regression analysis of green tea-caffeine sample bitterness reduction was achieved equivalent to 5.67% ± 2.27% dilution of 1.5% w/v green tea-caffeine standard with a (7% w/v shellac) fabric filter based (R<sup>2</sup> = 0.992, Adj R<sup>2 =</sup> 0.988, P-value 0.004). Further, material suitability for packaging was tested to address concerns of food safety and security by analyzing bacterial growth inhibition of the material. In liquid nutrient broth significantly, low bacterial growth was observed after 24&#xa0;h, while in solid nutria agar plates a maximum of 3 CFU for 1% w/v shellac added nutrient agar plate, indicating substantial bacterial growth inhibition. This approach presents a simplified debittering process, and customizable applications at the consumer end, and potentially at the manufacture end in the form of industrial filters.</p> Graphical abstract <p></p>

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A novel shellac-based material for bitterness reduction and bacterial growth inhibition in caffeinated beverages

  • 期刊论文

  • 发表日期：

    2026年2月13日

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  • Lubhan Cherwoo,
  • Anupma Sharma,
  • Soumyajit Das,
  • Nandkishore Thombare,
  • Amol P. Bhondekar,
  • Ritesh Kumar,
  • Saurav Kumar

摘要

Traditionally, bitterness in caffeinated beverages has been reduced by use of sweeteners or taste modulators, which significantly alter the beverage’s taste profile. In this study, a shellac-based filter material, which is a natural resin, was used to decaffeinate and reduce bitterness of caffeinated beverages, like Indian green tea. Bitterness for caffeinated water samples was observed to be reduced by a maximum of 20.25% with paper filter and 25.74% with fabric filter. The developed process was tested on different beverage related products including cups, spoons and filters, where a maximum reduction of 16.48% was observed for cups. Based on regression analysis of green tea-caffeine sample bitterness reduction was achieved equivalent to 5.67% ± 2.27% dilution of 1.5% w/v green tea-caffeine standard with a (7% w/v shellac) fabric filter based (R2 = 0.992, Adj R2 = 0.988, P-value 0.004). Further, material suitability for packaging was tested to address concerns of food safety and security by analyzing bacterial growth inhibition of the material. In liquid nutrient broth significantly, low bacterial growth was observed after 24 h, while in solid nutria agar plates a maximum of 3 CFU for 1% w/v shellac added nutrient agar plate, indicating substantial bacterial growth inhibition. This approach presents a simplified debittering process, and customizable applications at the consumer end, and potentially at the manufacture end in the form of industrial filters.

Graphical abstract