Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interaction
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
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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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 |
|
_version_ |
1808129277605969920 |