While the application of natamycin in Europe is limited to cheese and dried sausages, it is widely used in America, e.g. in the bakery sector in the United States, Argentina and Mexico. Like cheese and cold cuts, bread is a product that is consumed over several days, on successive occasions, and kept at room temperature. The storage of bread before consumption is a sensitive period in terms of contamination. Sandwich Read More
Consumers do not like their food to be spoiled, which is why producers try to conserve it as well as possible, until it is finally consumed. The most delicate part of the process occurs when the food – and this applies particularly to raw food – is not completely consumed at once, i.e. when it is consumed in small doses over several days. The conditions under which it is kept Read More
The growing consumer demand for products that offer greater guarantees of conservation drives the food industry to innovate in the durability of the marketed products. This is the case of natamycin and its application to prevent the appearance of the dreaded mould in food. Natamycin is commonly used in many countries Food additive safety is monitored by global organisations, such as the World Health Organisation (WHO) and the United Nations Read More
An alternative method for producing food which does not contain preservatives, but which meets the same food safety standards, may be to incorporate antimicrobial agents such as natamycin in the packaging materials. Current demands by consumers will undoubtedly determine the future of food packaging: first, because of the demand for minimally processed foods without preservatives, and second, due to the demand for environmentally friendly packaging materials. To that end, biodegradable Read More
A report analysing the international natamycin market was published in late 2018. The study primarily focused on the United States, the European Union, China, South-East Asia and Japan, and examined the growth experienced by the industry, its size, trends, participation, and opportunities over the last year. The same report also made a forecast for year 2023 – a timeframe of five years – about research. The main objective of the Read More
As we have mentioned in previous articles in this section on the world of natamycin, this antifungal agent is mainly used to coat the surface of cheeses and sausages in order to extend their shelf life, and as an active agent in packaging for this type of product. New studies on the latest coating techniques in which natamycin plays an important role are constantly being carried out. An inexpensive antifungal Read More
The bacteria Zygosaccharomyces bailii normally grows during the production of acid sauces, which means that its shelf life is limited. That is why one of the objectives of numerous studies has been to test the efficacy of the bacteria responsible for the production of natamycin, which is a natural anti-fungal preservative, as we know.
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.
Today, submerged fermentation – the main fermentation method in the production of citric acid, glycerol or lactic acid, among other products – is the only method for producing natamycin. However, according to the results of a recent study by various authors, entitled ‘Bioresource Technology’, natamycin production through solid-state fermentation has been achieved; or in other words, by the culture of microorganisms in solid or semi-solid media and with no water. Read More
As is well-known, and as mentioned in previous articles, the conservation of food products depends largely on the quality of the product and the suitability of the container in which it is stored. That is why it is necessary to develop and evaluate the antimicrobial efficacy in the natamycin films that are normally applied to the surface of dairy products during their production process. The ultimate goal – for both Read More