Food engineers are constantly working to improve the production and conservation of food. With this in mind, a bachelor’s thesis has been presented which studied improvements in preserving a typical Colombian pastry, the sweet corn bun, using three different preservatives: natamycin, nisin and potassium sorbate.
The sweet corn bun is a typical dessert from the north coast of Colombia, which is particularly highly valued because of its nutritional and organoleptic characteristics. As it is a product with high levels of production, there is a growing need to improve its preservation and as a result, the evaluation took into account the conservation time and the temperature and the effect of three preservatives: natamycin, nisin and potassium sorbate.
A sensory analysis was also carried out, which demonstrated that if preservatives are not used, a sweet corn bun has a shelf life of two days at room temperature. However, when potassium sorbate was used – at the same room temperature – the bun’s shelf life increased to four days, while it reached 10 days with refrigeration and natamycin.
In the future, and using these data, the food industry involved in making this typical Colombian pastry will have to decide if it wants to optimise the resources involved and the cost of its production.
However, in Europe, natamycin is only authorised for external use in cheeses and sausages.