Formation of natamycin:cyclodextrin inclusion complexes and their characterization

Area of Science:

• Food Science
• Pharmaceutical Science
• Materials Science

Background:

• Natamycin is a broad-spectrum antimycotic agent used to extend the shelf life of food products like shredded cheese.
• Its application is limited by very low water solubility.

Purpose of the Study:

• To investigate the formation of inclusion complexes between natamycin and various cyclodextrins (beta-cyclodextrin, hydroxypropyl beta-cyclodextrin, and gamma-cyclodextrin).
• To enhance the water solubility of natamycin for improved food preservation applications.

Main Methods:

• Phase solubility studies were conducted to evaluate the interaction between natamycin and different cyclodextrins in aqueous solutions.
• Solubility enhancement and stability constants were determined for the formed inclusion complexes.

Main Results:

• Natamycin formed inclusion complexes with beta-cyclodextrin (beta-CD), hydroxypropyl beta-cyclodextrin (HP beta-CD), and gamma-cyclodextrin (gamma-CD).
• Water solubility of natamycin increased significantly: 16-fold with beta-CD, 73-fold with gamma-CD, and 152-fold with HP beta-CD.
• The natamycin:CD inclusion complexes exhibited in vitro antifungal activity comparable to free natamycin.

Conclusions:

• Cyclodextrin complexation is an effective strategy to enhance the water solubility of natamycin.
• The enhanced solubility of natamycin-cyclodextrin complexes can improve its efficacy in food preservation.
• HP beta-CD demonstrated the highest solubility enhancement for natamycin among the tested cyclodextrins.