Research into the application of natamycin in the food industry is constant, and there are examples of the breakthroughs that occur every day all over the world.
For example, a research team in China recently investigated the effect of treatment with natamycin on the quality of forest fruits (mulberries) in storage at 8° C and at 90% relative humidity.
The results of this study, published in the Journal of Food Biochemistry, show that natamycin is a safe preservative that can effectively inhibit the growth of molds and yeasts in mulberries and improve their quality during storage after harvest.
The results of this study show that treatment with natamycin reduces the decomposition rate of forest fruits and maintains the levels of sucrose, soluble solids and total acids in the fruits during storage, so that the healthy characteristics of these natural foods are retained.
Treatment with natamycin maintained the colour of the outer surface and the firmness of the fruits during storage, but suppressed the production of fructose, glucose, total phenols and the content of the highly valued anthocyanin pigment.
Furthermore, treatment with natamycin maintained the quality of the fruit throughout storage, by improving the enzymatic activity of reactive oxygen species scavengers, and inhibiting the production of hydrogen peroxide (H2O2).
Practical applications of the study
In conclusion, treating blackberries with natamycin could significantly inhibit the growth of pathogenic fungi on blackberries and improve their quality.
In comparison with other treatments for blackberries, treatment with natamycin has the following advantages:
- Its low cost.
- It involves simple procedures.
- Application is effective.
- Treatment can be extensive.
The results of this study also show that the application of natamycin has some potential in the food industry for maintaining quality after harvesting, and extending the shelf life of red fruits in storage.