Short communication: Mycosporine-like amino acids protect natamycin against photodegradation in milk exposed to fluorescent or light-emitting diode light

Author(s)

Teixeira, G. H. A. ^[1] ; O'Keefe, S. F. ^[2]

Affiliation

^[1] Univ Estadual Paulista UNESP, Dept Prod Vegetal, FCAV, Campus Jaboticabal, BR-14884900 Jaboticabal, SP - Brazil

^[2] Virginia Polytech Inst & State Univ, Virginia Tech, Dept Food Sci & Technol, Blacksburg, VA 24061 - USA

• Document type: Journal article
• Source: JOURNAL OF DAIRY SCIENCE; v. 102, n. 6, p. 4972-4977, JUN 2019.
• Web of Science Citations: 0

Abstract

Natamycin has been used as a natural antimicrobial in dairy products, but the poor light stability of natamycin can limit usefulness in food products. Mycosporine-like amino acids are strong UV absorbers and might be useful as an additive to decrease light-induced degradations. Therefore, the objective of this study was to evaluate the photoprotective effect of mycosporine-like amino acids (MAA) in cow milk stored under 2 lighting conditions in retail commercial display cabinets with fluorescent and high intensity light-emitting diode illumination. When milk was exposed to both fluorescent and light-emitting diode light, natamycin degradation was very fast, and only 17.1 +/- 0.9% of its original concentration was observed after 8 d at 4.0 degrees C. On the other hand, by adding MAA into milk, natamycin was retained at 82.2 +/- 0.9% and 92.2 +/- 0.9% when low and high MAA levels were used, respectively. However, high MAA levels resulted in color changes. Therefore, MAA at low levels had a photoprotective effect for natamycin stability in cow milk exposed to light in refrigerated glass containers. (AU)

• FAPESP's process: 16/25214-1 - PHOTOPROTECTIVE EFFECTS OF MYCOSPORINE-LIKE AMINO ACIDS (MAA) IN ACIDIFIED BEVERAGES
• Grantee: Gustavo Henrique de Almeida Teixeira
• Support Opportunities: Scholarships abroad - Research