Determination of Natamycin in Turkish Yoghurt

Alkaya, Dilek Bilğiç; Karalomlu, Özlem

doi:10.1155/2016/8480963

Cited by 9 publications

(8 citation statements)

References 11 publications

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“…Sorbic acid is a polyunsaturated fatty acid (PUFA); thus, its metabolism in humans as well as other acids generally shows less toxic effect than benzoic acid [1]. Natamycin (C 33 H 47 NO 13 ) also known as pimaricin is a polyene macrolide with antifungal effects which was generated by aerobic fermentation of Streptomyces natalensis and related species [11,19,21], but inactive against bacteria [22]. It is a white, odorless, and tasteless powder [21] which is considered to be safe in food industry due to its sensitivity to ultraviolet light and acidic pH [22].…”

Section: Resultsmentioning

confidence: 99%

Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink)

Mohamadi

Mofid

Zeinali

et al. 2021

International Journal of Food Science

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Background. Regarding the increasing public health concerns about the safety of foodstuffs, the current survey was designed to argue the presence of preservatives (e.g., sodium benzoate (SB), potassium sorbate (PS), and natamycin) and also the level of salt and fungi in 148 samples of yoghurt drink “Doogh.” Methods. The enumeration of fungi and determination of salt content of samples were performed according to the standard procedures. Preservative determination was performed by reverse phase high-performance liquid chromatography with UV detection (RV-HPLC-UV). Results. 0.1% of the total analyzed samples was above the permitted level of Iranian standard for SB (0%), while PS was not detected in any of them. Furthermore, natamycin in 0.11% of the analyzed samples had more than the permissible level of Iranian standard. Additionally, about 15% of the tested samples was higher than the Iranian standard level for fungi (<102 CFU/mL). The average amount of salt in the tested Doogh samples and also in the examined Kefir samples was significantly ( P < 0.001 ) lower than the standard amount of salt (<0.8 g/100). Conclusion. In conclusion, the quality of Doogh and Kefir samples were acceptable in terms of salt content. Kefir had a significantly ( P ≤ 0.001 ) lower amount of salt in comparison with Doogh. Taken together, underlining the results of the present study, no significant public health concern would exist respecting the mentioned additives.

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Section: Resultsmentioning

confidence: 99%

Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink)

Mohamadi

Mofid

Zeinali

et al. 2021

International Journal of Food Science

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“…There were other studies for determination of these preservatives individually by chromatographic methods [14]. Some articles reported gradient elution for separation of these at the same time [23, 24].…”

Section: Resultsmentioning

confidence: 99%

“…The results of the analysis of natamycin content for the yoghurts and cheeses samples are illustrated in Figure 3. In the same study natamycin was determined in Turkish yoghurt and natamycin was detected in all yoghurt samples and it is not acceptable according to Turkish codex [14]. …”

Section: Resultsmentioning

confidence: 99%

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Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis

Mazdeh

Sasanfar

Chalipour

et al. 2017

International Journal of Analytical Chemistry

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Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by reversed phase chromatography with UV detection in 220 nm, simultaneously. This method was performed on C18 column with ammonium acetate buffer (pH = 5) and acetonitrile (73 : 27 v/v) as mobile phase. The method was carried out on 195 samples in 5 kinds of commercial cheeses and yogurts. The results demonstrated insufficient separation where limit of detection (LOD) and limit of quantitation (LOQ) ranged from 0.326 to 0.520 mg/kg and 0.989 to 1.575 mg/kg in benzoate and sorbate, respectively. The correlation coefficient of each calibration curve was mostly higher than 0.997. All samples contained sodium benzoate in various ranges. Natamycin and sorbate were detected in a remarkable amount of samples, while, according to Iranian national standard, only sorbate is permitted to be added in processed cheeses as a preservative. In order to control the quality of dairy products, determination of preservatives is necessary.

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“…natamycin (colourless, tasteless, flavourless and almost insoluble in water) as a preservative to prevent the development of yeast and moulds in yoghurt. Yeasts are commonly used in yoghurt production, but an increase in lactic acid bacteria induces pH reduction, thereby contributing to an increase in the count and development of yeasts that cause the product spoilage 27 . Bilgic Alkaya and Karalomlu (2016) have demonstrated that 28 yoghurts found in Turkish supermarkets contained natamycin, which is unacceptable as per the Turkish food code 27 .…”

Section: Discussionmentioning

confidence: 99%

Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey

Skowrońska¹,

Kaner²,

Całyniuk³

et al. 2020

Rev Esp Nutr Hum Diet

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Introducción: El objetivo del estudio es presentar la ingesta de productos lácteos fermentados y factores relacionados por estudiantes de dietética turcos y polacos.Material y métodos: Se solicitó a los estudiantes de dietética de la Universidad de Medicina de Silesia en Katowice (SUM), Polonia, y de la Universidad de Esmirna Katip Celebi en Izmir (IKCU), Turquía, que llenaran un cuestionario en línea. El cuestionario constaba de 23 preguntas sobre datos personales, preferencias del consumidor, conocimiento sustantivo y evaluación de factores que condicionan la compra de productos lácteos fermentados. La significación estadística entre los grupos se verificó con la prueba U de Mann-Whitney, la prueba t y la prueba de Chi cuadrado χ2. La diferencia estadísticamente significativa cumplió la condición p <0,05.Resultados: Hubo 162 encuestados polacos y 181 turcos que participaron en la investigación. El producto lácteo fermentado más común entre los estudiantes de SUM e IKCU fue el yogur natural. Su consumo fue declarado por más del 95% de los encuestados en ambos grupos. En el grupo de estudiantes polacos, los productos lácteos fermentados se consumen principalmente para el desayuno (61,11%) y como refrigerio entre comidas (58,02%). Los estudiantes turcos prefieren comerlos con mucha más frecuencia para la cena (50,28%) y el almuerzo (48%). Solo el 21,06% de los estudiantes polacos y el 29,3% de los estudiantes turcos consumen productos lácteos fermentados todos los días. Los productos sin aditivos colorantes ni conservantes son seleccionados por el 67,9% de los estudiantes de SUM, mientras que los estudiantes de IKCU a menudo eligen productos con probióticos y prebióticos (43,10%), así como productos con contenido reducido de grasa (40,3%). La calidad, la composición de los productos, el fabricante, el embalaje, la publicidad se determinaron los factores importantes que condicionan previamente la selección de productos lácteos fermentados.Conclusiones: las diferencias culturales con respecto a los productos lácteos fermentados se reflejan en los hábitos alimenticios y las preferencias de los consumidores. El yogur natural es un producto frecuentemente elegido por los estudiantes de SUM e IKCU. Hubo diferencias entre los encuestados en términos de horas del día, cantidad y tipos de productos lácteos fermentados consumidos. Además, los factores que condicionan previamente su selección varían entre los dos grupos.

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Determination of Natamycin in Turkish Yoghurt

Cited by 9 publications

References 11 publications

Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink)

Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink)

Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis

Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey

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