dc.contributor.author	Koontz, John L.	en
dc.contributor.committeechair	Marcy, Joseph E.	en
dc.contributor.committeemember	Barbeau, William E.	en
dc.contributor.committeemember	Duncan, Susan E.	en
dc.contributor.department	Food Science and Technology	en
dc.date.accessioned	2014-03-14T20:31:45Z	en
dc.date.adate	2003-02-20	en
dc.date.available	2014-03-14T20:31:45Z	en
dc.date.issued	2003-02-06	en
dc.date.rdate	2011-11-08	en
dc.date.sdate	2003-02-13	en
dc.description.abstract	Natamycin is an antimycotic with very low water solubility and extremely high photosensitivity, which is used to extend the shelf life of shredded cheese products. The objectives of this research are: (a) to find a new delivery system for natamycin, which increases its aqueous solubility and (b) to increase the chemical stability of natamycin so that it has a prolonged antifungal effect on the surface of the shredded cheese. Molecular inclusion complexes of natamycin were formed with β-, hydroxypropyl β-, and γ- cyclodextrins (CDs) which allowed large increases in aqueous solubility without the use of organic co-solvents or surfactants. The water solubility of natamycin was increased 16-fold, 73- fold, and 152-fold with β-CD, γ-CD, and hydroxypropyl β-CD, respectively. The natamycin:CD inclusion complexes resulted in nearly equivalent in vitro antifungal activity as natamycin in its free state. Nuclear magnetic resonance (NMR) was utilized to prove the formation of true inclusion complexes. 1H NMR shift titrations of N-(3 -N-dimethylaminosuccimido) natamycin with β- and γ-CDs enabled determination of the stoichiometry of both complexes as 1:1. Aqueous solutions of natamycin (20 mg/L) were found by quantitative HPLC to be completely degraded after 24 hours of exposure to 1000 lux fluorescent lighting at 4 °C. After 14 days of storage in darkness at 4 °C, 92.2% of natamycin remained in active form. Aqueous solutions of natamycin:β-CD complex and natamycin:γ-CD complex were significantly more stable (p < 0.05) than natamycin in its free state when stored in darkness at 4 °C. Clear poly(ethylene terephthalate) packaging with an ultraviolet light absorber allowed 85.0% natamycin to remain after 14 days of storage under 1000 lux fluorescent lighting at 4 °C. Such dramatic increases in water solubility and light stability will enable natamycin to function as a more effective antimycotic in the food industry.	en
dc.description.degree	Master of Science	en
dc.identifier.other	etd-02132003-124556	en
dc.identifier.sourceurl	http://scholar.lib.vt.edu/theses/available/etd-02132003-124556/	en
dc.identifier.uri	http://hdl.handle.net/10919/31220	en
dc.publisher	Virginia Tech	en
dc.relation.haspart	01_Introduction_etd.pdf	en
dc.relation.haspart	03_Characterization_etd.pdf	en
dc.relation.haspart	04_Stability_etd.pdf	en
dc.relation.haspart	05_NMR_etd.pdf	en
dc.relation.haspart	02_ReviewOfLiterature_etd.pdf	en
dc.relation.haspart	00_FrontMatter_etd.pdf	en
dc.relation.haspart	Vita_etd.pdf	en
dc.rights	In Copyright	en
dc.rights.uri	http://rightsstatements.org/vocab/InC/1.0/	en
dc.subject	stability	en
dc.subject	photodegradation	en
dc.subject	antimycotic	en
dc.subject	polyene macrolide	en
dc.subject	cyclodextrin	en
dc.subject	pimaricin	en
dc.subject	antifungal	en
dc.subject	preservative	en
dc.subject	natamycin	en
dc.subject	inclusion complex	en
dc.subject	UV absorber	en
dc.subject	solubility	en
dc.title	Improved Properties of Natamycin Upon Formation of Cyclodextrin Inclusion Complexes	en
dc.type	Thesis	en
thesis.degree.discipline	Food Science and Technology	en
thesis.degree.grantor	Virginia Polytechnic Institute and State University	en
thesis.degree.level	masters	en
thesis.degree.name	Master of Science	en

Improved Properties of Natamycin Upon Formation of Cyclodextrin Inclusion Complexes

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