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

Autor(es)

de Almeida Teixeira, Gustavo Henrique ^[1] ; Ma, Sihui ^[2] ; Stewart, Amanda C. ^[2] ; Wang, Hengjian ^[2] ; O'Keefe, Sean Francis ^[2]

Afiliação do(s) autor(es)

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

^[2] Virginia Polytech Inst & State Univ, Virginia Tech, Dept Food Sci & Technol, 402A HABB1, Blacksburg, VA 24061 - USA

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 116, DEC 2019.
• Citações Web of Science: 0

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 photo-protection, but it was not observed when MAA + EGCG were added together. To improve natamycin photo-protection it is necessary to increase EGCG content due to the reaction between MAA and EGCG in acidified green tea beverages. (AU)

• Processo FAPESP: 16/25214-1 - Efeito fotoprotetor de aminoácidos tipo micosporina (maa) em bebidas acidificadas
• Beneficiário: Gustavo Henrique de Almeida Teixeira
• Modalidade de apoio: Bolsas no Exterior - Pesquisa