Stability of Natamycin and Its Cyclodextrin Inclusion Complexes in Aqueous Solution

Abstract

Aqueous solutions of natamycin and its beta-cyclodextrin (beta-CD), hydroxypropyl beta-cyclodextrin, and gamma-cyclodextrin (gamma-CD) inclusion complexes were completely degraded after 24 h of exposure to 1000 lx fluorescent lighting at 4 degrees C. After 14 days of storage in darkness at 4 degrees C, 92.2% of natamycin remained in active form. The natamycin:beta-CD complex and natamycin:gamma-CD complex were significantly more stable (p < 0.05) than natamycin in its free state in aqueous solutions stored in darkness at 4 degrees C. Clear poly(ethylene terephthalate) packaging with a UV light absorber allowed 85.0% of natamycin to remain after 14 days of storage under 1000 lx fluorescent lighting at 4 degrees C. Natamycin:cyclodextrin complexes can be dissociated for analysis in methanol/water/acetic acid, 60:40:5, v/v/v. Natamycin and its complexes in dissociated form were quantified by reverse phase HPLC with detection by photodiode array at 304 nm.

Detection method optimization, content analysis and stability exploration of natamycin in wine

“…If the speed is too high, then natamycin outflows the column before being combined with the column, thereby reducing the recovery. However, if the speed is too low, then the exposure time of natamycin increases, leading to light degradation, thus reducing the recovery (Budavari, 1989;Koontz, Marcy, Barbeau, & Duncan, 2003;Roberts et al, 2011). Five rates were tested, and the result is shown in Fig.…”

“…First, natamycin might degrade in the wines. Koontz et al (2003) reported that the aqueous solutions of natamycin was completely degraded after 24 h of exposure to 1000 lx fluorescent lighting at 4°C, while after 14 days of storage in the dark at 4°C, 92.2% of natamycin remained in active form. Brik (1976) reported that in wines, the degradation product of natamycin might be mycosamine or trehalosamine.…”

Smart Nanohydrogels for Controlled Release of Food Preservatives

“…In addition, this assay is used to assess the capacity of nanohydrogels to protect the pimaricin by keeping it chemically stable under favourable (A) and unfavourable (B) conditions since critical amounts of pimaricin could be degraded under acidic conditions [183] and fluorescent lighting. Koontz et al [99] addressed this problem and studied how forming inclusion complexes of pimaricin and cyclodextrins increased the stability of pimaricin compared to free pimaricin in cheese products stored under high-intensity fluorescent lighting in supermarket freezer showcases.…”

“…It seems that, regardless of temperature, the conditions provided by the grape juice (pH 3.5) more importantly affect the degradation of pimaricin. Because, at low pH values, pimaricin is rapidly degraded, producing mycosamine by hydrolysis of the glycosidic bond [99].…”

Study of Storage Conditions Effect (Light-Heat) on Natamycin Co ntent and Stability in Some Dairy Products (Cheese-Yoghurt)

“…It has been approved as a food additive in over 40 countries and has been considered as a Generally Recognized. As Safe (GRAS) product by Food and Drug Administration (FDA) [6] and also indicated as a natural preservative by the European Union (EU). Natamycin (Pimaricin) (Figure 1), a polyene macrolide antibiotic, is a potent antifungal compound that can effectively prevent the growth of yeasts and inhibit aflatoxine formation in molds [7].…”