Natamycin dosage form, method for preparing same and use thereof

Abstract

The present invention relates to a novel natamycin dosage form for the food industry, and more particularly to microcapsules where natamycin is encapsulated within a physiologically acceptable shell to provide a protected natamycin product. The present invention relates also to novel processes for preparing the capsules according to the invention, as well as to the use of the capsules of the present invention. The invention further relates to food products containing natamycin in encapsulated form.

Description

CLAIM OF PRIORITY [0001] This application claims priority under 35 U.S.C. § 119 to GB application no. 0319817.3, filed Aug. 22, 2003, the entire contents of which have been incorporated by reference in its entirety. FIELD OF THE INVENTION [0002] The present invention relates to natamycin dosage forms for the food industry, and more particularly to microcapsules where natamycin as the active food preservative ingredient is encapsulated within a shell. The present invention relates also to novel methods for preparing the microcapsules according to the invention, to the use of the microcapsules of the present invention in the food industry, as well as to food products containing the same. Preferred food products include acidic food products and sliced bread. BACKGROUND OF THE INVENTION [0003] Natamycin is a polyene macrolide natural antifungal agent produced by fermentation of the bacterium Streptomyces natalensis. Natamycin (previously known as pimaricin) has an extremely effective an...

AI Technical Summary

Benefits of technology

[0049] An advantage of the present invention is that the natamycin is protected by the shell and that the release of the natamycin from the capsules can be controlled. The release rate may be controlled, for instance, by the choice and the amount of the shell material. Thus, the release rate may be controlled by the melting of the hydrophobic shell or by the diffusion of water into the capsule and subsequent migration of natamycin outside the capsule. The release rate of natamycin from the capsules may be selected according to the intended use by selecting a suitable encapsulating material. The release of the natamycin from the capsules of the present invention can be controlled and the release can be initiated in various ways, for example by heat treatment, e.g. by heating, such as in a microwave oven or baking oven, or by freezing, by stress treatment or by any other suitable process. The release of the active ingredients from the capsules of the present invention can also be sustained or it can happen very slowly.

[0050] Based on the present disclosure, the person skilled in the art is able to select a suitable encapsulation process as well as the right type and amount of shell material to be used in any one specific food application based on the conditions required to protect and to release the natamycin in accordance with the present invention.

[0051] The new improved natamycin dosage form of the present invention enables the use of natamycin in a wide variety of applications, for example in various new applications in the food / feed or pharmaceutical fields.

[0052] Yet another advantage of the method of the invention is that it enables a high production capacity to be achieved while the costs are still low.

[0053] In the following, the invention will be described in greater detail by means of preferred embodiments and with reference to the examples.

Problems solved by technology

Neutral aqueous suspensions of natamycin are quite stable, but natamycin has poor stability in acid or alkaline conditions, in the presence of light, oxidants and heavy metals.

Heating at low pH may also result in decarboxylation of the aglycone.

The natamycin powder, although mixed with excipients such as lactose, may also be sticky to handle and cause dust problems within the food processing plants.

Furthermore, natamycin is so highly effective as an antifungal compound that it may adversely affect the processing of the products that it is intended to preserve if this is dependent on desired fungal activity.

However, this natamycin / cyclodextrin complex is not a true encapsulation.

This process, however, leads to very unstable microcapsules from which the water phase migrates from the inner part of the microcapsule to an outer part.

This further results in the condensation of the water on the wall of a container.

The process is only suitable for liquids or slurries, and the products of the process are large beads having meltable coatings, such as fats or waxes.

However, the microcapsules containing a single liquid droplet as a core are very susceptible to rupture.

A problem associated with the prior art natamycin dosage forms is that they leave the natamycin unprotected.

The efficacy and application of natamycin is compromised by the lability of the preservative to conditions of heat, high and low pH, light and oxidation.