Ensuring Stability of Natamycin on Shredded Cheese to Prevent Mold Growth

This study determined the efficacy of UV absorber film to prevent UV light degradation of natamycin on the surface of shredded cheese. Results show that the current IDFA method used to detect natamycin is inadequate. An HPLC method was highly effective in measuring both active and light oxidized (inactive) forms of natamycin. Other natural compounds were complexed with cyclodextrins to test their effectiveness. Cinnamic acid was complexed with cyclodextrins to make them more water soluble.