Application of natamycin in cake surface preservation

  • ZHANG Zuli ,
  • XU Huan ,
  • LI Xin ,
  • QIN Ping ,
  • ZHANG Guodong ,
  • MO Hong
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  • 1(College of Food and Bioengineering, Xihua University, Chengdu 610039, China)
    2(Yacht Bio-Tech Co.Ltd., Chengdu 610041, China)

Received date: 2022-08-29

  Revised date: 2022-10-08

  Online published: 2023-09-12

Abstract

As a natural, novel food preservative, natamycin has an effective and safe inhibitory effect on fungi in baking foods. Different concentrations of natamycin were applied to the cake′s surface preservative treatment, and natamycin′s antimicrobial effect and function in cake storage and preservation were investigated. To further investigate the optimal ratio of natamycin and potassium sorbate on the surface of the cake, the three most common preservatives in baked goods were chosen for comparison. According to the results, 300-400 mg/kg of natamycin has the best microbiological inhibition in cakes. The solution of natamycin with concentration of 0.4 g/kg and potassium sorbate with concentration of 8 g/kg can increase the cake′s shelf life to over ten days. Actual production and application cost analysis revealed that compound use of natamycin and potassium sorbate in cakes could result in cost savings, and effective inhibition of bacteria and mold growth.

Cite this article

ZHANG Zuli , XU Huan , LI Xin , QIN Ping , ZHANG Guodong , MO Hong . Application of natamycin in cake surface preservation[J]. Food and Fermentation Industries, 2023 , 49(16) : 182 -187 . DOI: 10.13995/j.cnki.11-1802/ts.033467

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