Natamycin Raw Material Quotes,Compared with Other Preservatives

Compared with other preservatives, natamycin has its unique features in terms of antibacterial effect. The following is a more detailed comparison:

Comparison with Chemically Synthesized Preservatives

I. Benzoic Acid and Its Salts

Antibacterial Spectrum: Benzoic acid and its salts have certain inhibitory effects on bacteria, molds, and yeasts. However, their inhibitory effects on molds and yeasts are not as specific and efficient as those of natamycin. Natamycin mainly targets molds and yeasts, and can more precisely inhibit the growth of these fungi.

Usage Conditions: The application of benzoic acid and its salts is greatly affected by the pH value. Generally, they have a better antibacterial effect in an acidic environment, and their antibacterial ability significantly decreases under neutral or alkaline conditions. In contrast, the activity of natamycin is relatively less affected by the pH value, and it can maintain good antibacterial activity within a relatively wide pH range (3 - 8).

II. Sorbic Acid and Its Salts

Antibacterial Spectrum: Sorbic acid and its salts can inhibit molds, yeasts, and aerobic bacteria. However, they also have a certain inhibitory effect on beneficial bacteria such as anaerobic spore-forming bacilli and Lactobacillus acidophilus, and their selectivity is not as good as that of natamycin. Natamycin only targets fungi and has little impact on beneficial bacteria, which is conducive to maintaining the microbial ecological balance in food.

Stability: Sorbic acid and its salts are likely to volatilize and decompose at high temperatures, affecting their antibacterial effect. Natamycin, on the other hand, has good thermal stability and can remain stable under common food processing temperatures (such as baking and cooking), and its antibacterial effect is not greatly affected.

Comparison with Natural Preservatives

III. Nisin

Antibacterial Spectrum: Nisin mainly has a powerful inhibitory effect on Gram-positive bacteria and has basically no effect on fungi. Natamycin specifically targets fungi such as molds and yeasts, and their antibacterial spectra are complementary. In practical applications, for food systems that require the inhibition of both bacteria and fungi, nisin and natamycin are often used in combination to achieve a more comprehensive anti-corrosion effect.

Action Mechanism: Nisin acts on the cell membrane of bacteria, causing the leakage of intracellular substances to achieve the bactericidal effect. Natamycin binds to ergosterol on the fungal cell membrane to form pores, resulting in the leakage of intracellular substances and thus inhibiting fungi. The two have different action mechanisms, and due to the difference in action targets, natamycin has almost no effect on bacteria, and nisin also has no inhibitory effect on fungi.

IV. Tea Polyphenols

Antibacterial Spectrum: Tea polyphenols have certain inhibitory effects on a variety of bacteria, molds, and yeasts, but their antibacterial effect on fungi is not as strong as that of natamycin. Natamycin can effectively inhibit the growth of fungi at low concentrations, while tea polyphenols usually require a higher concentration to achieve a similar antibacterial effect.

Antioxidant Property: Tea polyphenols have strong antioxidant properties, which is an important characteristic in food preservation and can prevent the oxidative rancidity of fats in food. The main function of natamycin is antibacterial, and its antioxidant ability is weak. However, in some foods that are more sensitive to fungal contamination, such as cheese and fruit juice, the antibacterial effect of natamycin is more crucial and can directly prevent food spoilage caused by fungal reproduction.

Natamycin has obvious advantages in the antibacterial effect against fungi such as molds and yeasts. Compared with other preservatives, it has characteristics such as strong specificity, stability, and safety. However, it has certain limitations in the breadth of the antibacterial spectrum. In practical applications, it is often used in combination with other preservatives according to the characteristics of food and anti-corrosion requirements to achieve the best anti-corrosion and preservation effect.