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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(12): 1481-1496
Natamycin: a natural preservative for food applications—a review
Mahima Meena1 • Priyanka Prajapati1 • Chandrakala Ravichandran2 • Rachna Sehrawat3
1 Institute of Home Economics, University of Delhi, New Delhi, India 2 Department of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore, Tamilnadu, 641114, India 3 Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
ABSTRACT
Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces natalensis. It effectively acts as an antifungal preservative on various food products like yogurt, khoa, sausages, juices, wines, etc. Additionally, it has been used as a bio preservative and is listed as generally recognized as a safe ingredient for various food applications. In this review, natamycin properties, production methods, toxicity, and application as a natural preservative in different foods are emphasized. This review also focuses on optimal condition and process control required in natamycin production. The mode of action and inhibitory effect of natamycin on yeast and molds inhibition and its formulation and dosage to preserve various food products, coating, and hurdle applications are summarized. Understanding the scientific factors in natamycin’s production process, its toxicity, and its efficiency as a preservative will open its practical application in various food products.
KEYWORD
Natamycin · Mode of action · Production · Toxicity · Food applications
Food Science and Biotechnology 2021 ; 30(12): 1481-1496
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