Table 3.

Application of natamycin in various food products

Food product	Natamycin conc	Target micro-organisms	Load reduction/microbial population	Shelf life achieved days/storage temp (°C)	Effect on nutritional/sensory properties	References
Vanilla flavor stirred yoghurt	8 ppm	Yeast	Reduces yeast count by 69.36%	35/5.5 °C	Minimal changes in physicochemical properties (Ph, total soluble solids, titratable acidity)	Bakar (2011)
Plain yoghurt	10 ppm	Yeast and molds	Yeast and mold counts were reduced to minimum level (3.36 ± 0.66 log10 cfu/g)	40	Sensory properties were remained good upto 40 days	Sara et al. (2014)
Doogh	10 ppm	Coliform, Escherichia coli, lactic acid bacteria, coagulase positive Staphylococci, yeast and molds	The microbial count was reduced to zero and fungus count was significantly reduced	60/25	NA	Sarabi et al. (2019)
Khoa	0.5%	Yeast and mold	Reduce the yeast and mold count	40/5	Lower extent of lipolysis and proteolysis was observed	Rajarajan et al. (2010)
Orange Lemon	4.5 mg/mL 5 mg/mL	Penicillium italicum Peniillium digitatum	Reduce the chances of disease from 90 to 100% Reduce the chances of disease from 90 to 100%	14–21 14–21	Reduced the incidence of decay by 40% Reduced the chances of spoilage	Yİğİter et al. (2014)
Muffins Bread Loaves Pan Bread Pan Bread	4 to 5 µg/cm2 2.5 µg/cm2 Natamycin (14 ppm) + vinegar Natamycin (14 ppm) + vinegar + cultured wheat flour (2%)	Yeast and mold	Zero mold growth was observed	60 30 15 30	Inhibits the mold growth efficiently	Delves-Broughton et al. (2010)