By Dr Tayse Ferreira F. Da Silveira PhD
| Reviewed by Dr Tayse Ferreira F. Da Silveira PhD
Page last updated: 04/05/2023 |
Next review date: 04/05/2025
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The contents of this article are fact-based except otherwise stated within the article.
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Author bio
Dr Tayse has extensive experience in studying the chemical composition and stability of foods, as well as their bioactive properties.
Dr Tayse da Silveira´s Highlights:
- Lecturer at the State University of São Paulo (Unesp), Brazil, for Food Engineering students
- Post-doctorate in Food Science, with a one-year training period at Cirad – France.
- PhD in Food Science, with a one-year scholarship at the University of Reading/United Kingdom.
- Bachelor of Food Engineering at the Federal University of Pará, Brazil.
“Food Science is exciting because it touches our lives in such personal and intimate ways. Understanding food systems and gaining knowledge of how to manipulate them, helps society evolve as a whole” – Dr Tayse da Silveira.
Professional experience:
In her doctorate at the University of Campinas, Dr Tayse studied the effect of emergent preservation techniques, such as high-pressure processing, on the chemical and microbial properties of foods.
After completing her doctorate, Tayse da Silveira worked as a postdoctoral fellow in the Pharmaceutical Science Department at the University of São Paulo (USP), with a one-year training at CIRAD, Montpellier, France.
During this period, Dr Tayse worked on the development and evaluation of innovative antioxidant molecules for the preservation of fatty food products.
Dr Tayse also taught in public and private universities in Brazil for Nutrition, Food Engineering, and Enology students, always on food science and food technology-related subjects, including microbiology, milk technology, and wine-making technology.
She has also been involved in a number of studies evaluating the chemical composition and bioactive properties of food products, with emphasis on the development of analytical techniques to achieve that.
Currently, Dr Tayse works at the Centro de Investigação de Montanha (MRC), Portugal. She continues to work on the study of the chemical composition of foods, with a focus on identifying and isolating molecules with potential for application as food ingredients.
In her research, she targets molecules able to provide health and nutritional improvement, and antioxidant and antimicrobial properties (natural food additives).
She regularly publishes in high-impact, specialized scientific journals in her field, and feels encouraged to expand her knowledge domain by doing new scientific partnerships.
Education
- 2017 – PhD in Food Science at the University of Campinas Brazil, with a one-year training period at the University of Reading/United Kingdom.
- 2013 – Master’s Degree in Food Science at the University of Campinas, Brazil.
- 2011 – Bachelor of Food Engineering at the Federal University of Pará, Brazil.
Relevant Published work
- Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 2021;86(2):411-9.
- de Moraes MR, da Silveira TFF, Coutinho JP, Souza DS, Duarte MCT, Duarte RT, et al. Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021;41:101036.
- Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, et al. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT. 2021;141:110892.
- da Silveira TFF, Cajaíba LM, Valentin L, Baréa B, Villeneuve P, Castro IA. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 2020;309:125586.
- Roschel GG, da Silveira TFF, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. European Journal of Lipid Science and Technology. 2019;121(5):1800459.
- da Silveira TFF, Cristianini M, Kuhnle GG, Ribeiro AB, Filho JT, Godoy HT. Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019;55:88-96.
- da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT. White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017;36:215-23.
You can view some of Dr Tayse´s work below and links to her professional profile:
ResearchGate: https://www.researchgate.net/profile/Tayse-Ferreira?ev=hdr_xprf
Scopus: https://www.scopus.com/authid/detail.uri?authorId=55901968900
Google Scholar: https://scholar.google.com/citations?user=l4zi0d8AAAAJ&hl=pt-PT
Linkedin: https://www.linkedin.com/in/tayse-ferreira-a2311947/
close
Reviewer bio
Dr Tayse has extensive experience in studying the chemical composition and stability of foods, as well as their bioactive properties.
Dr Tayse da Silveira´s Highlights:
- Lecturer at the State University of São Paulo (Unesp), Brazil, for Food Engineering students
- Post-doctorate in Food Science, with a one-year training period at Cirad – France.
- PhD in Food Science, with a one-year scholarship at the University of Reading/United Kingdom.
- Bachelor of Food Engineering at the Federal University of Pará, Brazil.
“Food Science is exciting because it touches our lives in such personal and intimate ways. Understanding food systems and gaining knowledge of how to manipulate them, helps society evolve as a whole” – Dr Tayse da Silveira.
Professional experience:
In her doctorate at the University of Campinas, Dr Tayse studied the effect of emergent preservation techniques, such as high-pressure processing, on the chemical and microbial properties of foods.
After completing her doctorate, Tayse da Silveira worked as a postdoctoral fellow in the Pharmaceutical Science Department at the University of São Paulo (USP), with a one-year training at CIRAD, Montpellier, France.
During this period, Dr Tayse worked on the development and evaluation of innovative antioxidant molecules for the preservation of fatty food products.
Dr Tayse also taught in public and private universities in Brazil for Nutrition, Food Engineering, and Enology students, always on food science and food technology-related subjects, including microbiology, milk technology, and wine-making technology.
She has also been involved in a number of studies evaluating the chemical composition and bioactive properties of food products, with emphasis on the development of analytical techniques to achieve that.
Currently, Dr Tayse works at the Centro de Investigação de Montanha (MRC), Portugal. She continues to work on the study of the chemical composition of foods, with a focus on identifying and isolating molecules with potential for application as food ingredients.
In her research, she targets molecules able to provide health and nutritional improvement, and antioxidant and antimicrobial properties (natural food additives).
She regularly publishes in high-impact, specialized scientific journals in her field, and feels encouraged to expand her knowledge domain by doing new scientific partnerships.
Education
- 2017 – PhD in Food Science at the University of Campinas Brazil, with a one-year training period at the University of Reading/United Kingdom.
- 2013 – Master’s Degree in Food Science at the University of Campinas, Brazil.
- 2011 – Bachelor of Food Engineering at the Federal University of Pará, Brazil.
Relevant Published work
- Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 2021;86(2):411-9.
- de Moraes MR, da Silveira TFF, Coutinho JP, Souza DS, Duarte MCT, Duarte RT, et al. Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021;41:101036.
- Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, et al. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT. 2021;141:110892.
- da Silveira TFF, Cajaíba LM, Valentin L, Baréa B, Villeneuve P, Castro IA. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 2020;309:125586.
- Roschel GG, da Silveira TFF, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. European Journal of Lipid Science and Technology. 2019;121(5):1800459.
- da Silveira TFF, Cristianini M, Kuhnle GG, Ribeiro AB, Filho JT, Godoy HT. Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019;55:88-96.
- da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT. White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017;36:215-23.
You can view some of Dr Tayse´s work below and links to her professional profile:
ResearchGate: https://www.researchgate.net/profile/Tayse-Ferreira?ev=hdr_xprf
Scopus: https://www.scopus.com/authid/detail.uri?authorId=55901968900
Google Scholar: https://scholar.google.com/citations?user=l4zi0d8AAAAJ&hl=pt-PT
Linkedin: https://www.linkedin.com/in/tayse-ferreira-a2311947/
In this article, we will answer the question “Can tea bags expire?”, and how to tell If the tea is bad?
Can tea bags expire?
Tea bags do not necessarily have an expiration date, but rather a best-before date. In other words, the date you see on labels shows when the tea hits its peak quality, after which it will start to decline. As a general rule, tea lasts up to 2 years [1].
If properly stored, it is very unlikely that microorganisms will grow in tea, even after two years of storage, or that you will get sick from consuming that tea, because the development of fungi and bacteria is inhibited by the tea’s low content of water [2].
What happens with expired tea bags?
A number of studies have found that tea leaves undergo chemical changes over time, losing aroma, freshness, and beneficial compounds [2,3].
In a study on herbal leaves [2], the authors observed a significant drop in antioxidant properties after 120 days of storage in a dry, dark place, at ambient temperature.
From these findings, the authors concluded that long-term exposure to oxygen may have promoted some oxidation of tea compounds.
In another research [3], green tea leaves stored at 4 °C or ambient temperature faced critical freshness loss after 100 days of storage.
Thus, even if your tea looks pretty good after the best-before date, its flavor, freshness, and benefits may have been significantly modified, becoming unsatisfactory.
Can an out-of-date tea make you sick? What are the risks?
It´s very unlikely that you get sick from consuming expired tea. The moisture content of tea is 5% or less, and the water activity (amount of water available in foods for microbes to grow) is also at microbiologically safe levels (<0.6) [4].
Moreover, tea is rich in substances that can inhibit some microorganisms. All of this makes tea a very hostile environment for dangerous microorganisms’ growth, even after the best-before date.
It just won’t be as flavorful as it was before the expiry.
But note that this is true only for correctly stored teas. According to recent studies [4, 5], tea carries a rich flora of bacteria and fungi derived from the cultivation, processing, and manipulation steps.
These microorganisms remain inhibited due to the low water content, but if tea is exposed to high humidity ambients (>60 %) and absorbs moisture, microorganisms can find favorable conditions to grow.
My recommendation is that you throw out tea at any sign of humidity.
But if you decide to drink any old tea, prepare it by brewing it with hot/boiling water to ensure the elimination of vegetative pathogens (e.g. Salmonella spp.) potentially present in the product.
Viegas and others [5] proved that boiling reduces substantially tea contamination.
How to tell if the tea bag has gone bad?
Although tea does not expire, depending on the storage conditions, its quality can drop. To know if your tea is gone, examine these items:
- If the tea appears wet, or clumpy, discard it, because humidity may have favored the development of microorganisms.
- If the tea exhibits cotton-like spots, it might indicate the growth of molds. This tea must be disposed of immediately.
- Tea has to smell like the day you bought it, otherwise, it can be oxidized. Although it can not harm you, its taste can be very unpleasant.
- Look for the signs of any insect. If you see something moving in the tea bag or if the tea bag has tiny holes in it, throw it out.
- Tea bags should not appear wet or damaged. If so, be careful with the other spoilage signs.
How to store tea bags safely?
- Always store your tea in a cool place or at room temperature. Keep it away from the stovetop and sunlight.
- Keep your tea in a sealed package or an airtight container. Do not let it come in contact with the air frequently. Air will remove the volatile compounds of tea and deprive it of its aroma and flavor.
- Keep your tea container in a dark place preferably in a cabin.
- Do not let water get into your tea pack.
Conclusion
In this article, we answered the question “Can tea bags expire?”, we also discussed what happens with tea after its optimal shelf life and how to tell If the tea has gone bad.
Citations
1. Motarjemi Y, editor. Encyclopedia of Food Safety. Waltham: Academic Press; 2014, pp. 371-383.
2. Guimarães R, Barreira JCM, Barros L, Carvalho AM, Ferreira ICFR. Effects of oral dosage form and storage period on the antioxidant properties of four species used in traditional herbal medicine. Phytotherapy Research. 2011;25(4):484-92.
3. Dai Q, Liu S, Jiang Y, Gao J, Jin H, Zhang Y, Zhang Z, Xia T. Recommended storage temperature for green tea based on sensory quality. J Food Sci and Tech. 2019; 56(9): 4333-48.
4.X. Zhang, L. Zhang, T. Zhou, Y. Zhou, Fungal flora and mycotoxin contamination in tea: Current status, detection methods and dietary risk assessment – A comprehensive review, Trends in Food Science & Technology, 127 (2022) 207-220.
5. C. Viegas, F. Sá, M. Mateus, P. Santos, B. Almeida, L. Aranha Caetano, A. Quintal Gomes, S. Viegas, Commercial green tea from Portugal: Comprehensive microbiologic analyses, International Journal of Food Microbiology, 333 (2020) 108795.