The deterioration of food has become one of the most significant challenges facing the food industry in recent decades, with a substantial proportion of products being discarded at each step in the supply chain.
Microbial contamination is one of the leading causes of food spoilage, and it can be prevented to a large extent by the application of antimicrobial compounds.
The latest market trends, regarding the demand for natural preservatives and the difficulty involved in obtaining new antimicrobial agents approved by the health authorities, have led the food industry towards the reformulation and improvement of the functionality and efficiency of ingredients that have already been approved and are in active use.
Natamycin is currently one of the most widely used antifungal agents in the fight against microbial contamination. Its central molecule is effective at low concentrations and can be modified to a limited extent when applied in food products.
However, is it as useful in nano-encapsulation systems?
Through a prior freeze-drying process, and in the presence of carbohydrates, this method is beneficial for the preparation and preservation of dry products. This is because it provides more excellent stability in the long term, compared to tangential flow filtrations (which may have a negative impact on the balance of the antifungal agent being used).
In conclusion, the system increases stability, increases the half-life of the product and reduces the loss of product aromas.