Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interaction

Detalhes bibliográficos
Autor(a) principal: Teixeira, Gustavo Henrique de Almeida [UNESP]
Data de Publicação: 2019
Outros Autores: Ma, Sihui, Stewart, Amanda C., Wang, Hengjian, O'Keefe, Sean Francis
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.lwt.2019.108572
http://hdl.handle.net/11449/189594
Resumo: It has been reported that mycosporine-like amino acids (MAA) have photoprotective effect in acidified green tea beverages containing natamycin as additive, but these results were far from conclusive. Therefore, the objective of this study was to further evaluate the photoprotective effect of MAA in acidified green tea stored in different lighting conditions. Reduced natamycin photostability was observed in beverages with pH 3.5 in relation to its natural pH (5.4), especially when stored under high light emitting diode (LED). Additionally, in pH 5.4 epigallocatechin gallate (EGCG) content reduced and natamycin degradation was also observed when beverages where expose to LED and fluorescent light. By adding MAA it was observed a sharp reduction of EGCG content, which led to faster natamycin degradation. When EGCG was added it was observed a better natamycin photoprotection, but it was not observed when MAA + EGCG were added together. To improve natamycin photoprotection it is necessary to increase EGCG content due to the reaction between MAA and EGCG in acidified green tea beverages.
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spelling Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interactionFluorescent lightHPLC-DADHPLC-MSLEDMAAPalmaria palmata L.It has been reported that mycosporine-like amino acids (MAA) have photoprotective effect in acidified green tea beverages containing natamycin as additive, but these results were far from conclusive. Therefore, the objective of this study was to further evaluate the photoprotective effect of MAA in acidified green tea stored in different lighting conditions. Reduced natamycin photostability was observed in beverages with pH 3.5 in relation to its natural pH (5.4), especially when stored under high light emitting diode (LED). Additionally, in pH 5.4 epigallocatechin gallate (EGCG) content reduced and natamycin degradation was also observed when beverages where expose to LED and fluorescent light. By adding MAA it was observed a sharp reduction of EGCG content, which led to faster natamycin degradation. When EGCG was added it was observed a better natamycin photoprotection, but it was not observed when MAA + EGCG were added together. To improve natamycin photoprotection it is necessary to increase EGCG content due to the reaction between MAA and EGCG in acidified green tea beverages.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Universidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Veterinárias (FCAV), Campus Jaboticabal. Depto. de Produção Vegetal, Via de acesso Prof. Paulo Donato Castellane, s/n. CEP: 14.884-900Virginia Polytechnic Institute and State University (Virginia Tech) Department of Food Science and Technology, 402A HABB1, Zip code: 24061Universidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Veterinárias (FCAV), Campus Jaboticabal. Depto. de Produção Vegetal, Via de acesso Prof. Paulo Donato Castellane, s/n. CEP: 14.884-900Universidade Estadual Paulista (Unesp)Virginia Polytechnic Institute and State University (Virginia Tech)Teixeira, Gustavo Henrique de Almeida [UNESP]Ma, SihuiStewart, Amanda C.Wang, HengjianO'Keefe, Sean Francis2019-10-06T16:45:42Z2019-10-06T16:45:42Z2019-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.lwt.2019.108572LWT, v. 116.0023-6438http://hdl.handle.net/11449/18959410.1016/j.lwt.2019.1085722-s2.0-85071664790Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengLWTinfo:eu-repo/semantics/openAccess2024-06-07T13:56:54Zoai:repositorio.unesp.br:11449/189594Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:02:57.982875Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interaction
title Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interaction
spellingShingle Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interaction
Teixeira, Gustavo Henrique de Almeida [UNESP]
Fluorescent light
HPLC-DAD
HPLC-MS
LED
MAA
Palmaria palmata L.
title_short Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interaction
title_full Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interaction
title_fullStr Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interaction
title_full_unstemmed Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interaction
title_sort Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interaction
author Teixeira, Gustavo Henrique de Almeida [UNESP]
author_facet Teixeira, Gustavo Henrique de Almeida [UNESP]
Ma, Sihui
Stewart, Amanda C.
Wang, Hengjian
O'Keefe, Sean Francis
author_role author
author2 Ma, Sihui
Stewart, Amanda C.
Wang, Hengjian
O'Keefe, Sean Francis
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Virginia Polytechnic Institute and State University (Virginia Tech)
dc.contributor.author.fl_str_mv Teixeira, Gustavo Henrique de Almeida [UNESP]
Ma, Sihui
Stewart, Amanda C.
Wang, Hengjian
O'Keefe, Sean Francis
dc.subject.por.fl_str_mv Fluorescent light
HPLC-DAD
HPLC-MS
LED
MAA
Palmaria palmata L.
topic Fluorescent light
HPLC-DAD
HPLC-MS
LED
MAA
Palmaria palmata L.
description It has been reported that mycosporine-like amino acids (MAA) have photoprotective effect in acidified green tea beverages containing natamycin as additive, but these results were far from conclusive. Therefore, the objective of this study was to further evaluate the photoprotective effect of MAA in acidified green tea stored in different lighting conditions. Reduced natamycin photostability was observed in beverages with pH 3.5 in relation to its natural pH (5.4), especially when stored under high light emitting diode (LED). Additionally, in pH 5.4 epigallocatechin gallate (EGCG) content reduced and natamycin degradation was also observed when beverages where expose to LED and fluorescent light. By adding MAA it was observed a sharp reduction of EGCG content, which led to faster natamycin degradation. When EGCG was added it was observed a better natamycin photoprotection, but it was not observed when MAA + EGCG were added together. To improve natamycin photoprotection it is necessary to increase EGCG content due to the reaction between MAA and EGCG in acidified green tea beverages.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-06T16:45:42Z
2019-10-06T16:45:42Z
2019-12-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.lwt.2019.108572
LWT, v. 116.
0023-6438
http://hdl.handle.net/11449/189594
10.1016/j.lwt.2019.108572
2-s2.0-85071664790
url http://dx.doi.org/10.1016/j.lwt.2019.108572
http://hdl.handle.net/11449/189594
identifier_str_mv LWT, v. 116.
0023-6438
10.1016/j.lwt.2019.108572
2-s2.0-85071664790
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv LWT
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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