(−)-Epigallocatechin Gallate Stability in Ready-To-Drink (RTD) Green Tea Infusions in TiO2 and Oleic-Acid-Modified TiO2 Polylactic Acid Film Packaging Stored under Fluorescent Light during Refrigerated Storage at 4 °C

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dc.contributor.authorBaek, Naerinen
dc.contributor.authorKim, Youngen
dc.contributor.authorDuncan, Susan E.en
dc.contributor.authorLeitch, Kristenen
dc.contributor.authorO'Keefe, Sean F.en
dc.contributor.departmentFood Science and Technologyen
dc.contributor.departmentSustainable Biomaterialsen
dc.date.accessioned2021-04-09T19:43:50Zen
dc.date.available2021-04-09T19:43:50Zen
dc.date.issued2021-03-29en
dc.date.updated2021-04-09T13:47:55Zen
dc.description.abstractThe light-protective effectiveness of titanium dioxide polylactic acid (TiO<sub>2</sub> PLA) nanocomposite films (T-PLA) and oleic-acid-modified (OA_TiO<sub>2</sub>PLA) nanocomposite films was investigated in ready-to-drink (RTD) green tea infusions in oxygen-impermeable glass packaging. The stability of (−)-epigallocatechin gallate (EGCG) was evaluated in RTD green tea infusions in glass packaging covered with PLA (polylactic acid), T-PLA and OT-PLA under fluorescent light during 20 days of storage at 4 °C. Levels of EGCG and color change of RTD green tea infusions were determined. In addition, sensory tests for difference were conducted on green tea infusions in glass packaging without and with complete light protection during 10 days of storage at 4 °C. Of the panelists, 60% noticed sensory differences in the RTD green tea infusion in two different packaging conditions during 10 days of storage under fluorescent light by a triangle test (<i>p</i> &lt; 0.05). During 20 days of storage, levels of EGCG with complete light protection decreased by 10.8% (0.73 mg/mL), and there was a 42.2% loss of EGCG (0.48 mg/mL) in RTD green tea infusions in the glass packaging covered by PLA film. Finally, 3% T-PLA preserved higher levels of EGCG in RTD green tea infusions compared to 1% T-PLA and OT-PLA.en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationBaek, N.; Kim, Y.; Duncan, S.; Leitch, K.; O’Keefe, S. (−)-Epigallocatechin Gallate Stability in Ready-To-Drink (RTD) Green Tea Infusions in TiO2 and Oleic-Acid-Modified TiO2 Polylactic Acid Film Packaging Stored under Fluorescent Light during Refrigerated Storage at 4 °C. Foods 2021, 10, 723.en
dc.identifier.doihttps://doi.org/10.3390/foods10040723en
dc.identifier.urihttp://hdl.handle.net/10919/102998en
dc.language.isoenen
dc.publisherMDPIen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjecttitanium dioxide (TiO2)en
dc.subjectpolylactic acid (PLA)en
dc.subjectgreen tea infusionen
dc.subject(−)-epigallocatechin gallate (EGCG)en
dc.subjectlight protectionen
dc.subjectfluorescent lighten
dc.title(−)-Epigallocatechin Gallate Stability in Ready-To-Drink (RTD) Green Tea Infusions in TiO2 and Oleic-Acid-Modified TiO2 Polylactic Acid Film Packaging Stored under Fluorescent Light during Refrigerated Storage at 4 °Cen
dc.title.serialFoodsen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen

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