Tea Powder Research Articles

PVDF membrane with tea powder adhered for efficient separation of emulsified oil

PVDF membrane with tea powder adhered for efficient separation of emulsified oil

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification.

The study aimed to evaluate the potential use of spent coffee powder (SCP) and spent tea powder (STP) as bioactive supplements for sponge cake. To achieve this aim, we initially compared the chemical properties of spent tea and coffee powders with those of their raw forms. Subsequently, three supplemented cake blends were prepared (1, 2, and 3% of SCP and STP) to test the effect of their addition on the chemophysical characteristics, sensory attributes, and shelf life of the final products. Our results indicated that spent tea and coffee are prospective materials for polyphenols. Spent tea powder could retain up to 72% (theaflavin trigallate), while spent coffee powder could retain up to 63.9% (1-caffeoylquinic acid) of the identified compounds compared to the raw materials. Furthermore, spent tea and coffee powders contained high levels of dietary fiber (18.95 and 31.65 g/100 g dry weight) and the elements potassium (254.6 and 1218.2 mg/100 g of DW), phosphorus (189.8 and 161.3 mg/100 g of DW), calcium (904.1 and 237.8 mg/100 g of DW), and magnesium (158.8 and 199.6 mg/100 g of DW). In addition, the fortified samples with SCP and STP significantly enhanced the nutritional values while retaining good sensory qualities compared to those of the control sample. Moreover, cakes fortified with the highest concentrations of SCP and STP (3%) showed a significant decrease in malondialdehyde content (MDA; 17.7 and 18.0 μg/g) and microbiological counts (2.4 and 2.5 log cfu/g) compared to the control cake after 14 days of storage. These findings suggest that incorporating SCP and STP into cakes not only enhances their nutritional value but also extends their shelf life. By utilizing these waste products, we can contribute to a more sustainable and ecofriendly food industry.

The effect of using green tea on the quality characteristics of sponge cake.

The research aimed to determine green tea powder's total protein, phenolic content, and vitamin C. The results were protein1.12%, phenolic content 143 mg / 100g and vitamin C 68 mg / 100g respectively. Beside. The functional properties were also determined. According to the results, green tea powder had a high water holding capacity of 254% and an oil holding capacity of 214% compared with wheat flour. The research also determined the effect of replacing wheat flour with green tea powder at 5%, 7.5% and 10%. The results showed that sponge cake made from green tea at level 5% was higher in short compared with the other sample and control. The hardness of sponge cakes decreased from 700 g, 550 g – 400 g, 350g, to 340 g with an increased additional level of green tea powder. The sponge cake was stored at 25-30Cº for 8 days. The results showed that the peroxide value increased during storage; a high peroxide value was observed in the control sponge cake from 0.4 to 7 liquid Kg. In contrast, low peroxide values ranged from 0.2 to 1 liquid.Kg in sponge cake containing green tea 10%.The results demonstrated that green tea could be a good source of antioxidants in food industries. Keywords: phenolic, vitamin C. water holding capacity, sensory evaluation, hardness

Triple-electrode integrated self-supporting triboelectric nanogenerators with high output and durability based on dynamic supercritical carbon dioxide foaming

Durable and sustainable energy harvesting in harsh environments using triboelectric nanogenerators (TENGs) is a grand challenge. Herein, highly compacted and integrated TENGs are developed using dynamic supercritical carbon dioxide (scCO2) foaming technique. The self-assembled internal-electrode TENG (SAI-TENG) which is consisted of a polydimethylsiloxane (PDMS) coated internal metal electrode covered by a corrugated wrinkled foam (CWF) is readily obtained by the foaming process. The CWF can support itself and maintains air gaps to facilitate contact electrification and the biomimetic wrinkles that are induced by the scCO2 flow field, greatly enhance the triboelectric output performance. By sandwiching the SAI-TENG using two internal-electrode PDMS films, a triple-electrode integrated self-supporting TENG (TIS-TENG), which has eight-friction layers in a single device, is developed. The TIS-TENG realized maximum utilization of the wrinkled CWF surface, which is equivalent to three parallel connected TENGs. Moreover, the output was further boosted by adding tea powders and patterning micro domes on the PDMS films, which resulted in a high Voc of 106.3 V and a power density of 32.5 mW/m2. Attributing to the embedded electrode and high elasticity of CWF, the TIS-TENG has remarkable stability and tolerance to harsh conditions and can be used as self-powered sensors for monitoring vehicle parking and working conditions of workers. This work provides new insights into the green fabrication and development of highly integrated self-supporting TENGs with high performance and durability.

Effect of enzyme – assisted extraction on total polyphenol content and antioxidant capacity from fresh tea leaves (Camellia sinensis)

AbstractTea leaves contain high concentration of polyphenols, known as bioactive compounds. In order to increase the extraction yield of polyphenol and the antioxidant capacity of the extract from tea leaves, the combination of cellulase, pectinase and protease in enzyme‐assisted extraction was investigated. By using fractional factorial experimental design to study the two‐enzyme assisted extraction of cellulase and pectinase, three factors including solvent/material ratio, pH and hydrolysis time showed significant effects on the extract properties. The highest total polyphenol content obtained adopting the favorable conditions was 185.9 mg GAE/g of dry material at solvent and material ratio of 5.9, hydrolysis pH of 4.4 and hydrolysis time of 36 minutes. In addition, the antioxidant capacity of the extract was determined at 175.9 mg TE/g of dry material at those optimum experimental conditions. In our test of three‐enzyme (cellulase – pectinase – protease) assisted extraction, the extracts were spray‐dried to observe green tea powder. Results indicated that the TPC, AC and the color sensory quality of the green tea powder decreased compared to the two‐enzyme (cellulase – pectinase) assisted extraction.

The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter.

Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food quality, and economic reasons. In recent years, research on plant-derived antioxidants for use in human health and food has steadily increased. The aim of this study was to compare the antioxidant effects of green tea powder (GTP) in butter with those of commercial antioxidants (BHA, BHT, α-tocopherol, and Trolox). In addition, the effects on colour, sensory, gross physicochemical properties, and β-carotene content were investigated in butter. After the separation of butter into five pieces, the first part was chosen as the control sample without GTP; the second part has 100 mg/kg of BHT added to it; and the third, fourth, and fifth parts had 1, 2, and 3% of GTP added in the samples. They were stored at 4 ± 1 °C. Analysis was performed at intervals of 15 days. According to the iron reduction, CUPRAC and FRAP methods were performed, and parallel results were observed. Using the radical elimination methods (ABTS, DPPH•, and DMPD•+), IC50 values were calculated for the samples. According to the IC50 values, the GTP-containing samples were good antioxidants. The total phenolic andf β-carotene contents increased as the GTP addition increased. The addition of GTP had an antioxidant capacity equal to or higher than that of the BHT-added sample. For the production of a sensory-pleasing, greenish-coloured, new functional butter, the 1% GTP addition showed the most positive results.

Development of leather from the skin of yellowfin tuna (<em>Thunnus albacares</em>) and Asian sea bass (<em>Lates calcarifer</em>) using an environmentally friendly tanning technique

Yellowfin tuna (Thunnus albacares) and Asian sea bass (Lates calcarifer) are highly demanded export fish species in Sri Lanka. The objective of the present study was to prepare leather from the skin of T. albacares and L. calcarifer using tanning media prepared with black tea (Camellia sinensis) powder and table salt (NaCl). Black tea powder and table salt concentrations were increased by 10 grams (initial weight; 10 gL-1) and 1 gram (initial weight; 1 gL-1), respectively each day for 12 d. Skins were dipped in each concentration for 24 hrs. After additional water was removed, vegetableoil-applied skins were stretched and air-dried at room temperature. The percentage of ash, fat,protein, and tensile strength of the leather prepared from L. calcarifer skin was significantly higher(P<0.05) compared to leather prepared from T. albacares skin. The percentage of moisture, averagethickness, and tear strength of the leather prepared from the T. albacares skin were significantlyhigher (P<0.05) than the leather prepared from L. calcarifer skin. According to the ΔL*, Δa*, andΔb* values, leather prepared from T. albacares skin has lighter, greener, bluer and L. calcarifer skinhas darker, greener, yellower colours respectively. There are no significant colour differences betweenprepared leathers (P>0.05). Sensory evaluation results indicated that, finishing, appearance,handling, and overall acceptability, of leather wallet prepared from T. albacares has higherconsumer acceptance. The study demonstrated the effectiveness of this novel method for preparationof leather from T. albacares and L. calcarifer skin. In conclusion, T. albacares skin is more suitablefor fish leather preparation using the above described tanning method.

Effects of green tea powder on production performance, egg quality, and blood biochemical parameters in laying hens

The paper aimed to evaluate the effects of dietary inclusion of green tea powder (GTP) on laying performance, egg quality, and blood biochemical parameters of laying hens. A total of 240 Jingfen No. 6 laying hens (age, 24 wk) were randomly allocated into 4 groups: control group (CON, basal diet), GTP0.5, GTP0.75, and GTP1.0 (basal diet included 0.5, 0.75, and 1.0% GTP, respectively). Each group has 5 replicates with 12 birds each. The feeding trial lasted 8 wk. The results showed that the hen-day egg production rate in GTP0.5 and GTP 0.75 group was higher than that of GTP1.0 group (P < 0.05), hen-day egg production rate in the GTP1.0 group was lower compared to the CON group (P > 0.05), the feed conversion ratio (FCR) in the GTP0.75 group was lower than that in CON and GTP 1.0 group (P < 0.05) during the entire experimental period. Albumen height and Haugh unit were higher in the GTP0.75 and GTP1.0 group compared to the CON group at d 56 (P < 0.05). At the end of experiment, plasma TG content in the GTP0.75 and GTP1.0 group was lower than that in the CON group (P < 0.05), the T-CH concentration in the GTP0.5 and GTP0.75 group was lower compared to the CON group (P < 0.05), plasma LDL-C and CORT concentrations were decreased by dietary GTP supplementation (P < 0.05), the HDL-C and BUN concentrations in the GTP0.75 and GTP1.0 group were higher than that in the CON group (P < 0.05). The antibody titers of H5N1 in the GTP0.75 and GTP1.0 group, and H7N9 in the GTP1.0 group were lower than that in the CON group (P < 0.05). In conclusion, dietary GTP inclusion could affect laying performance, regulate lipid metabolism, and have no favorable influence on antibody titers of H5N1 and H7N9, herein, dietary 0.5% GTP inclusion is suggested for Jingfen No. 6 laying hens during the peak laying period.

Matcha green tea beverage moderates fatigue and supports resistance training-induced adaptation

BackgroundResistance training adaptively increases muscle strength and mass, contributing to athletic performance and health promotion. Dietary intervention with natural foods provides nutrients that help accelerate muscle adaptation to training. Matcha green tea contains several bioactive factors such as antioxidants, amino acids, and dietary fibers; however, its effect on muscle adaptation is unclear. In this study, we aimed to investigate the effects of matcha beverage intake on muscle adaptation to resistance training.MethodsHealthy, untrained men were randomized into placebo and matcha groups. Participants consumed either a matcha beverage containing 1.5 g of matcha green tea powder or a placebo beverage twice a day and engaged in resistance training programs for 8 (trial 1) or 12 weeks (trial 2).ResultsIn trial 1, maximum leg strength after training tended to increase more in the matcha group than that in the placebo group. In the matcha group, subjective fatigue after exercise at 1 week of training was lower than that in the placebo group. Gut microbe analysis showed that the abundance of five genera changed after matcha intake. The change in Ruminococcus, Butyricimonas, and Oscillospira compositions positively correlated with the change in maximum strength. In trial 2, the change in skeletal muscle mass in response to training was larger in the matcha group. In addition, the salivary cortisol level was lower in the matcha group than that in the placebo group.ConclusionDaily intake of matcha green tea beverages may help in muscle adaptation to training, with modulations in stress and fatigue responses and microbiota composition.

Synthesis of carbon dots from tea powder waste

Tea waste is inexpensive, easily available and sustainable carbonaceous source. The carbon derived from tea powder waste can be used for variety of applications. Carbon dots (CDs) are derived from this carbon. CDs are zero-dimensional carbon-based materials in the size range of a few tens of nano meters and can be doped with N, S, P, and B heteroatoms. They are chemically modifiable to enhance and render some additional functional properties. In this work carbon dots are synthesized from tea powder waste by carbonization method. The CDs are identified by exposing the liquid obtained from carbonization method to ultraviolet light. Carbon dots have shown quality result of photo luminescence under UV radiation.

Utilization of Daker (Buffalo Dadih) as A Natural Mask to Prevent Acne and Brighten The Face

This study aims to determine the effect of adding coffee and tea powder to the quality of mask products from buffalo dadih. This study was conducted in the quality control laboratory of Payakumbuh State Agricultural Polytechnic University from July 16 to September 15, 2022. The mask is made with a dilution using 1:1 aquadest. Furthermore, the daker was added with 5% coffee and tea powder, with the following treatment MD0 mask without the addition of coffee and tea, MD1 5% coffee powder addition, MD2 5% tea powder addition. Analysis of the quality of Daker masks: antioxidant activity, inhibition and growth of acne bacteria, And pH value. This study's results indicate that adding coffee and tea powder has antioxidants ranging from 29.93-55.60 ppm. This Buffalo dadih (DAKER) mask has a pH between 5.33-5.44 which does not irritate the skin. At the same time, this curd mask has an inhibition range from 10.00-11.23 mm. The addition of coffee and tea powder did not significantly affect the resistance of P. acne bacteria and pH but increased the antioxidant activity value of the DAKER mask.

Recycling floral waste from temple using different techniques of eco-printing on cotton fabric

Today’s generation is becoming more environmentally conscious and shifting towards sustainable fashion. Unfortunately, synthetic dye is being dominantly used as they produce bright color and are cheap but are hazardous to health and as compared synthetic dye natural dye are chemical free, biodegradable and eco-friendly. Role of natural dye has been increased as preservation of traditional heritage is also one of the important sustainable development goals to which every country is trying to abide. Natural dyes are considered for their endurance and soft lustrous coloring. This research work focused on the extraction of natural dye by recycling floral waste from temples by using different techniques of Eco-printing on cotton fabric. Marigold and rose flowers were commonly used in India for worship. Pre-mordanting method was used for dyeing purposes, in which fabric was first mordant then used for printing. Commercially available tea powder (5gram) was used as Natural source of mordant. Further samples were tested on the basis of wash fastness and rub fastness properties. It was found that samples exhibit good wash and rub fastness.

Acrylamide reduction in potato chips as functional food product via application of enzymes, baker's yeast, and green tea powder

Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods. Consideration was given to reducing acrylamide levels by reducing Maillard reaction products. However, the production of potato chips creates acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for l-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker's yeast and green tea powder (0.5 g/kg distilled water) to reduce acrylamide production in potato chips and evaluate the products on some new indicators, such as asparagine reduction (%), acrylamide reduction (%), Asparagine / Acrylamide ratio (AAR) and Asparagine content (mg/kg). The highest acrylamide concentrations were reduced from 1346.0 ± 7.9 mg/kg in the blank sample (control) to 285.7 ± 3.2 and 325.3 ± 10.5 mg/kg in the baker's yeast sample (CT4) and green tea sample (CT5) treated sample, respectively. The potato chips treated with 0.5 g/kg l-asparaginase (CT1) reduced the acrylamide level by approximately 70.65±0.31%, while the CT4 samples showed 78.77±0.21% and asparagine contents of 116.0 ± 5.3 mg/kg and 195.0 ± 5.0 mg/kg, respectively.The results showed that some enzymes, baker's yeast and green tea powder could control the formation of acrylamide, which was formed during the processing of potato chips, allowing the food industry to produce low acrylamide foods from high starch food products such as potatoes. It has the ability to be used as a functional food, as well as to protect the human body of school-age children and adolescents from absorbing 70–80% of their daily acrylamide intake without these treatments.

Preliminary study on food-based dust explosion: Effect of physicochemical properties & thermal behaviour

Severe dust explosions occur frequently in the food processing industry, and explosion damage increases with the rate of flame propagation in pipes or plants. It is important for the food industry to recognize the potential hazards associated with food-based dust explosions. Appropriate investments are required to achieve sustainable industrial development and operational safety. In this study, the effect of the physicochemical properties of brown rice and tea powder on the severity of dust explosions was investigated over a size range of 1–138 µm. Thermogravimetric analysis (TGA) was applied to determine the physicochemical properties of the samples. Results showed that volatility, moisture content, and fixed carbon had a significant effect on the combustion. Brown rice, with a lower moisture content (6.52 wt%) and higher volatile matter (71.7 wt%) compared to tea powder, exhibited a higher explosion pressure (16.50 bar) and rate of pressure rise (95.0 bar/s). The lower moisture and fixed carbon content, combined with a higher volatile matter content, make it highly reactive in combustion. Its dryness also meant less agglomeration which contributed to its higher explosion pressure. It was observed that the physicochemical properties of the dust had a significant effect on the severity of the ensuing dust explosions. While there is a general understanding of the factors that contribute to dust explosions, there may be specific types of dust or mixtures of dust that require further study. Understanding the specific characteristics and behavior of these types of dust can inform safety guidelines and best practices for handling and processing them.

Feasibility of Using Green Tea Powder as a Natural Antioxidant and Stevia as a Sweetener in Non-Fermented Layer Cake

Background: Today there is an increasing demand for low-calorie and functional food products worldwide. Green tea powder (GTP) has antioxidant property due to its phenolic structure which makes it a good natural replacement for synthetic antioxidants. Stevia is a calorie-free product which can be substituted for sucrose in foods. The aim of this study was to investigate the feasibility of using GTP and stevia instead of flour and sugar, respectively, in the formulation of non-fermented layer cake.&#x0D; Methods: To do so, different concentrations of GTP (10, 20, 30% w/w) and stevia (40, 60, 80% w/w) were incorporated into the formulation of cake. Ten treatments were designed and the rheological properties of dough including farinograph and extensograph characteristics were measured. Three dough samples with superior rheological properties along with control sample were baked. The physicochemical and sensory properties of the selected samples were compared with those of control sample.&#x0D; Results: The layer cakes containing 10% GTP and 40%, 60%, and 80% stevia were selected as the superior treatments and their quality properties were compared with those of control sample. Increased concentration of stevia significantly reduced the specific volume and increased the firmness of the layer cake samples. There was no significant difference in total acceptance between the layer cakes containing GTP and stevia and control sample.&#x0D; Conclusion: The treatment containing 10% green tea powder and 80% stevia was selected as the superior treatment regarding the nutritional and quality properties.

Exploring the feasibility of Spanish mackerel flavour masking process screening using preference mapping and 2D-LF-NMR

This study aimed to evaluate the effects of four different flavour-masking soak treatments on Spanish mackerel (Scomberomorus niphonius) using sensory evaluation and instrument based analyses. The four treatments included rosemary extract (1700 mg/L), a commercial deodorizing solution named Wenda (0.758 mg/L), black tea powder (15000 mg/L), and perilla extract (217 mg/L). The study utilised e-nose, water content, water holding capacity, 2D-LF-NMR, and Texture Profile Analysis (TPA) to assess the effects of these treatments. Preference mapping and PLSR analysis were used to investigate relationships between different indicators. All four treatments significantly reduced the fishiness of fish, and cooked fish hardness and firmness both correlated positively with overall preference. The PLSR results revealed that cooked fish firmness and hardness correlated strongly with its water holding capacity and water signal to centre-mass ratio, respectively. This study provides valuable insights to guide development of flavour-masking treatments for Spanish mackerel and other fish products.

Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification

Matcha tea powder is considered as an integral part of a healthy diet due to its enormous health benefits. In the current study, visible near-infrared (Vis-NIR) and colorimetric sensor array (CSA) techniques are applied to identify the matcha grades. The color-sensitive dyes reacted with their volatile compounds and the information was recorded by Vis-NIR spectroscopy, namely Vis-NIR-CSA. Specifically, three linear and three nonlinear classification models were compared, yielding the optimal identification rate by the back-propagation artificial neural network (BPANN) model with 99% and 98% in the calibration and prediction sets, respectively. The results indicated the sensor combined with the BPANN model could be applied satisfactorily in identification of different matcha grades. Additionally, the variations in volatile compounds between different matcha grades and eight characteristic volatile compounds were identified, which verified the sensor identification results. This study provided a scientific and novel method for the stability of matcha quality in production.

Fluoride content in various types of tea used by tea stalls in Salem district - An in vitro cross sectional study.

Tea leaves are natural rich source of fluoride and are known as fluorine absorbants. It is consumed on large scale in India and thus needs to be monitored for its daily fluoride consumption by customers. Tea manufacturers should mention fluoride concentrations on the packages to avoid overdose through unknown consumption by consumers. To detect the levels of fluoride in tea at different periods of boiling and to compare the fluoride levels in various brands of tea at different periods of boiling. A survey was conducted in 25 tea stalls of Salem on the type of tea and time of boiling black tea. The five most common brands of tea will bought for the study. The stainless-steel vessel will be used in the methodology for boiling tea. Mettur water will be used for the preparation of black tea and 1 g of tea leaves to 100 ml of hot (~95°C) deionized water (1% w/v tea infusion) and allowed the mixture to stand for 5 min in a glass beaker. After 5 min, the infusions were filtered and again left standing until they are cooled to room temperature. All fluoride measurements will be completed within 4 h of the preparation of the infusion. About 2 min and 4 min boiling will be followed. The fluoride present in each brand of tea will be calculated from black tea prepared using 2-(parasulfophenylazo)-1,8-dihydroxy-3,6-naphthalene-disulfonate (SPADNS) calorimetric method. The distribution of mean score of fluoride level in tea powders available in tea shops of Salem when boiled in distilled water was (559.00 ± 112.12). The mean score of fluoride level in tea powders available in tea shops of Salem boiled in Mettur water was (689.05 ± 116.34). To test the significance of difference between the average fluoride in tea powders available in tea shops of Salem when boiled in distilled water and Mettur water, the independent t-test was used. the P value is <0.05, and hence, it is found that there is significant difference between the average fluoride in tea powders available in tea shops of Salem boiled in distilled water and Mettur water. Thus, the study showed tea consists of significant amount of fluoride concentration that is consumed on daily basis. The study also evaluated fluoride concentration in tea preparations using different water. The study shows necessity for regulations of mentioning fluoride concentration on tea packs.

Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits

Since its discovery in many heat-treatment foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker’s yeast, and green tea powder (0.5 g/kg wheat flour) at a new proposed temperature of 37 °C for 30 min to reduce acrylamide production in biscuits and bakery products using new indicators such as asparagine reduction (%), the asparagine/acrylamide ratio, acrylamide reduction (%), and the asparagine/reducing sugar ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank sample (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3)- and BT4-treated samples, respectively. The biscuit samples treated with 0.5 g/kg L-asparaginase reduced the acrylamide levels by approximately 67.63%, while the BT3 samples showed acrylamide levels of 69.94% and asparagine levels of 68.75% and 47%, respectively, compared with percentage in the untreated sample (blank), 95%. This percentage was 54.16% for the BT4 samples. The results showed that acrylamide was formed during baking, and all treatment samples inhibited its formation, making it possible to produce foods with low levels of acrylamide in starchy foods in the food industry at 37 °C for 30 min and preserving the quality and nutritional value of the final product. It can be used as a specialty food or functional food and protects school-agechildren, as well as youth on campus, from approximately 70–80% of their daily intake of acrylamide.

The impact of alginate composites enriched with spent black tea, green tea, jasmine tea, and Oolong tea wastes on the shelf-life extension of fruits and vegetables

Bananas and tomatoes are of the most valuable staple foods in the world. They are widely cultivated in tropical countries. Freshly harvested green bananas and tomatoes are brought from the plantation field, packed and shipped to many countries such as the USA and European countries. However, being climacteric fruits, a major challenge for bananas and tomatoes supply stakeholders is the short post-harvest shelf-life due to rapid onset of ripening and undesirable ripening-associated changes, which result in their major losses. This work aimed to determine the impact of biocomposites based on spent tea waste (STW) and alginate on Cavendish banana (Musa acuminata) and tomatoes shelf-life. STW from black tea, green tea, jasmine tea, and Oolong tea were obtained through hot water extraction. The highest and lowest recoveries were recorded for green tea powder (96.0%) and Oolong tea leaf (88.33%), respectively. Composites were fabricated in sodium alginate cross-linked calcium chloride with or without STW. The STW-alginate composites were investigated for their effects on water absorptivity, gas absorptivity, and ripening of mature green bananas and tomatoes via monitoring of peel color changes visually and comparing to the standard color charts. The results indicated that the STW-alginate composites had variable effects on water absorptivity compared to the control. The spent green tea powder-alginate composite displayed the highest water absorptivity (212%). Moreover, the STW-alginate composites were able to prolong the ripening of both bananas and tomatoes stored in both plastic containers and modified atmosphere storage (MAP) bags at room temperature compared to the control. Composite enriched with spent green tea retained banana greenness for up to seven weeks compared to less than three weeks for the control. The results were consistent for follow-up study using MAP bags with banana and tomato. Specifically, compared to controlled group, green tea powder followed by Jasmine tea powder were the only two composites could extend to six weeks. Accordingly, STW-alginate composites hold potential as simple and novel bio-sorbents that can be applied in extending post-harvest banana shelf-life in a safe and sustainable manner.