Characterization and evaluation of tea bag papers

Jha, Durgesh K.; Dhekne, Pallavee P.; Patwardhan, Ashwin W.

doi:10.1007/s13197-020-04339-z

Cited by 18 publications

(11 citation statements)

References 19 publications

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“…Filter bags of different plastic substrates are widely used for the sub-packaging of soft drinks consumed after soaking, such as tea and coffee [ 34 ]. During soaking, MPs inevitably transfer from the filter bags to the water solution.…”

Section: Introductionmentioning

confidence: 99%

Identification and Evaluation of Microplastics from Tea Filter Bags Based on Raman Imaging

Mei

Wang

Xiao

et al. 2022

Foods

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Microplastic (MP) contamination is a public issue for the environment and for human health. Plastic-based food filter bags, including polyethylene terephthalate, polypropylene, nylon 6 (NY6), and polyethylene, are widely used for soft drink sub-packaging, increasing the risk of MPs in foods and the environment. Three types of commercially available filter bags, including non-woven and woven bags, were collected, and MPs released after soaking were mapped using Raman imaging combined with chemometrics. Compared with peak area imaging at a single characteristic peak, Raman imaging combined with direct classical least squares calculation was more efficient and reliable for identifying MP features. Up to 94% of the bags released MPs after soaking, and there was no significant correlation with soaking conditions. Most MPs were tiny fragments and particles, and a few were fibrous MPs 620–840 μm in size. Woven NY6 filter bags had the lowest risk of releasing MPs. Source exploration revealed that most MPs originated from fragments and particles adsorbed on the surface of bags and strings. The results of this study are applicable to filter bag risk assessment and provide scientific guidance for regulating MPs in food.

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Section: Introductionmentioning

confidence: 99%

Identification and Evaluation of Microplastics from Tea Filter Bags Based on Raman Imaging

Mei

Wang

Xiao

et al. 2022

Foods

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“…Another possible explanation is the presence of plastic substances in tea bags. Tea bags are mainly made of plastic, such as nylon [ 43 ], which enables the release of significant amounts of plastic-related particles [ 44 ]. Additionally, the migration of cyclic oligomers was observed in a polyamide-6 (nylon 6) tea bag in hot water [ 45 ].…”

Section: Discussionmentioning

confidence: 99%

Relationship between Coffee, Tea, and Carbonated Beverages and Cardiovascular Risk Factors

Kim

Seo

2023

Nutrients

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We aimed to analyze the relationship between coffee, tea, and carbonated beverages and cardiovascular risk factors. We used data from the fourth to eighth Korea National Health and Nutrition Examination Surveys (2007–2016, 2019–2020). We categorized the frequency of intake into three groups (<1 time/week, 1 time/week to <1 time/day, and ≥1 time/day). Subsequently, logistic regression analyses by sex were performed to assess cardiovascular risk factors (hypertension (HTN), diabetes mellitus (DM), dyslipidemia (DL), or metabolic syndrome (MetS)) according to the frequency of coffee, tea, and carbonated beverage intake. For HTN, coffee intake showed an inverse relationship and tea intake showed a direct relationship. For DM, coffee intake showed an inverse relationship, and tea and carbonated beverage intake showed a direct relationship. For DL, coffee intake showed an inverse relationship, whereas tea intake demonstrated a direct relationship. In addition, carbonated beverage intake showed a direct relationship with MetS. Coffee intake showed an inverse relationship with HTN, DM, and DL. However, tea intake showed a direct relationship with HTN, DM, and DL, whereas carbonated beverage intake showed a direct relationship with DM and MetS.

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“…They are further composed together inside a rectangular box. Tea packaged inside a paper box is sometimes protected by another layer of package such as transparent cellophane [24]. Tea bags are mostly preferred in comparison with loosen tea because of ease in handling and preparation.…”

Section: Tea Packages and Tea Bags Selectionmentioning

confidence: 99%

“…Researchers studied the characteristics of tea bags such as wettability, thickness, surface topography, pore size, porosity and permeability influence on IK of tea bags, keeping all other parameter that affect tea IK constant [24]. It was also observed that a general trend exists among the materials with increase in permeability due to increasing porosity [24]. The highest permeability effects were seen with the woven nylon paper, after which comes the nylon hybrid, then followed by the PLA, cellulose/PP and cellulose.…”

Section: Permeability Effects On Tea Ikmentioning

confidence: 99%

“…When studying the effect of permeability of a tea bag paper on IK, it was noticed that although the original infusion rate of woven nylon tea bag paper was faster (1.2 times) than other tea bags indicating effects of high permeability and afterwards, the difference in the rate of infusion fades out [24]. Hence, tea bag paper has insignificant power on tea IK, notwithstanding having considerably different permeability standards [24]. Consequently, the permeability of tea solutes via tea bags do not have a substantial power on its IK.…”

Section: Permeability Effects On Tea Ikmentioning

confidence: 99%

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Effects of Particles Size on Tea Processing: A Perspective on Zobo Production

Etti

Alonge

Oladejo

et al. 2022

EJFOOD

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This report presents a comprehensive review of the effects of tea particle size (PS), dipping temperature, infusion time, dipping frequency, and effect of permeance on tea infusion focusing on zobo (Roselle – Hibiscus sabdariffa) tea. Tea production process follows a series of unit operations depending on the type of tea being produced. Various forms of tea are scented, white, oolong, green, and black teas. Generally, the basic unit operation involves include withering, maceration, fermentation, fixation, rolling or shaping, drying, and curing or aging of the tea leaves. Before drinking, the processed tea is prepared by infusing the tea leaves in hot or cold water with or without tea bags. For maximum extraction of bioactive compounds which are responsible for the high nutritive and functional properties of tea, it is important to understand tea infusion process and factors affecting the infusion kinetics (IK). PS and distribution of food powders, their measurements, and their instrumentations are displayed as well as the undesirable phenomena in food powders. Tea packages and tea bag selections, the effect of different factors in tea IK, novel technology for tea production, and future prospects of tea production are also discussed. This review aims at providing information for the understanding of tea PS and factors affecting tea IK thereby enhancing the understanding of different principles behind tea infusion; a perspective on zobo production.

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Characterization and evaluation of tea bag papers

Cited by 18 publications

References 19 publications

Identification and Evaluation of Microplastics from Tea Filter Bags Based on Raman Imaging

Identification and Evaluation of Microplastics from Tea Filter Bags Based on Raman Imaging

Relationship between Coffee, Tea, and Carbonated Beverages and Cardiovascular Risk Factors

Effects of Particles Size on Tea Processing: A Perspective on Zobo Production

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