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Natamycin: a natural preservative for food applications—a review

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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.

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Abbreviations

MIC:

Minimum inhibitory concentration

LD50 :

Lethal dose50

NOAEL:

No observed adverse effect level

MN:

Micronucleus

MI:

Mitotic Index

NDI:

Nuclear Division Index

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Acknowledgements

The corresponding author would like to acknowledge Karunya Institute of Technology and sciences for granting permission for the collaborative review work. The first author would like to thank Dr. Kathiresan Pandian, for his valuable discussions and comments regarding natamycin production process.

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Authors and Affiliations

  1. Institute of Home Economics, University of Delhi, New Delhi, India

    Mahima Meena & Priyanka Prajapati

  2. Department of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore, Tamilnadu, 641114, India

    Chandrakala Ravichandran

  3. Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India

    Rachna Sehrawat

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  1. Mahima Meena
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  2. Priyanka Prajapati
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Correspondence to Chandrakala Ravichandran.

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Meena, M., Prajapati, P., Ravichandran, C. et al. Natamycin: a natural preservative for food applications—a review. Food Sci Biotechnol 30, 1481–1496 (2021). https://doi.org/10.1007/s10068-021-00981-1

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