Long-term Supply of Natamycin,In Drinks

The stability of natamycin lactose preparations in beverages is affected by various factors, which are as follows:

I. Factors Affecting Stability

pH Value: The pH value of the beverage has a significant impact on the stability of natamycin lactose preparations. Generally speaking, natamycin is relatively stable in acidic and neutral environments, and it has better stability in the pH range of 4-6. When the pH value is too high or too low, it may cause changes in the structure of natamycin, thereby reducing its stability and activity. For example, it may undergo degradation in alkaline beverages, affecting its antibacterial effect in the beverage.

Temperature: Temperature is one of the important factors affecting the stability of natamycin lactose preparations. High temperatures will accelerate its degradation reaction and reduce its stability. In a high-temperature environment, the movement of natamycin molecules intensifies, and it is prone to chemical reactions, leading to the destruction of its structure. For example, during the high-temperature sterilization process, if the temperature is too high or the time is too long, its content will decrease significantly. On the contrary, a low-temperature environment helps maintain the stability of natamycin. Generally speaking, storing the beverage in a low-temperature environment, such as 4-10°C, can extend the shelf life of natamycin.

Light: High-energy rays such as ultraviolet rays in light will have an adverse effect on natamycin lactose preparations. Ultraviolet rays may trigger the photochemical reaction of natamycin molecules, causing changes in their structure and thus reducing stability. Therefore, the beverage should be kept away from direct sunlight as much as possible during storage and transportation. Using light-proof packaging or storing it in a dark place can improve the stability of natamycin.

Beverage Ingredients: Other ingredients in the beverage may also interact with natamycin lactose preparations, affecting their stability. For example, proteins, sugars, metal ions, etc. in the beverage may combine with natamycin, changing its molecular structure or affecting its dispersion state in the solution. Some metal ions, such as iron ions and copper ions, may catalyze its oxidation reaction and reduce its stability. However, certain sugars and proteins may play a certain protective role for natamycin and improve its stability in the beverage.

Microbial Contamination: Microorganisms in the beverage may use natamycin as a nutrient source or produce some metabolites, thus affecting the stability of natamycin. If the microbial contamination is not strictly controlled during the beverage production process, the growth and reproduction of microorganisms may consume natamycin, reducing its effective concentration in the beverage and affecting its antibacterial effect and stability.

II. Measures to Improve Stability

Optimize the Formula: By adjusting the formula of the beverage, select suitable components such as pH regulators, sweeteners, and stabilizers to reduce the impact on the stability of natamycin. For example, choose acidic regulators that have less impact on its stability and avoid using metal ion-based additives that may react with it.

Use Appropriate Packaging Materials: Select packaging materials with good light-shielding, oxygen-isolating, and moisture-proof properties, such as brown glass bottles and aluminum foil packaging, which can effectively reduce the impact of light, oxygen, and moisture on the stability of natamycin lactose preparations.

Control the Production Process: During the beverage production process, strictly control process parameters such as temperature, pH value, and sterilization conditions to avoid conditions unfavorable to the stability of natamycin, such as high temperature and high pH value. For example, adopt low-temperature sterilization or aseptic filling technology to reduce the damage of high temperature to natamycin.

Add Protective Agents: Some substances that have a protective effect on natamycin, such as certain polysaccharides and antioxidants, can be added to the beverage. These protective agents can form complexes with it or improve the stability of natamycin in the beverage by inhibiting oxidation reactions and other means.