Natamycin Raw Material Price,The influence of temperature on its stability

Temperature has a significant impact on the stability of natamycin, as follows:

The Impact of High Temperature on the Stability of Natamycin: Generally speaking, excessively high temperatures will reduce the stability of natamycin. When the temperature exceeds a certain range, the structure of natamycin molecules may change, and its active groups may be damaged, thus affecting its antibacterial activity. For example, if it is placed in a high-temperature environment for a long time, it may undergo a degradation reaction, resulting in a decrease in the content of the active ingredient. Some studies have shown that under the conditions of a high-temperature acceleration test (such as being placed at 60°C for a period of time), the content of natamycin will decrease significantly. Moreover, as the temperature further increases and the time extends, the degradation rate will accelerate. In addition, high temperature may also change the solubility of natamycin in food, thereby affecting its distribution in food and its antibacterial effect. If the food undergoes high-temperature treatment during the processing, such as high-temperature sterilization, the stability of natamycin may be reduced. Therefore, in such cases, it is necessary to pay attention to controlling the temperature and time to reduce the loss of natamycin.

The Impact of Low Temperature on the Stability of Natamycin: Low temperature is usually conducive to the stability of natamycin. At lower temperatures, the thermal motion of natamycin molecules slows down, the chemical reaction rate decreases, and its structure and activity are relatively more stable. For example, storing it at a low temperature of about 4°C can extend its shelf life and maintain its antibacterial activity. In some foods that need to be stored for a long time, such as refrigerated or frozen dairy products and meat products, natamycin can play a good anti-corrosion role in a low-temperature environment. This is because low temperature is not only beneficial to its own stability but also can synergize with the antibacterial effect of natamycin to better inhibit the growth of microorganisms in food. However, it should be noted that although natamycin has good stability at low temperatures, if the food undergoes repeated freeze-thaw cycles, it may have a certain impact on the stability of natamycin, resulting in a decrease in its antibacterial effect.