CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Fruit juices
Fruit juices are rich in sugars and organic acids. Heat sensitive microorganisms which tolerate low pH and low water activity may grow and spoil such products. These include yeasts such as Saccharomyces, Candida, Hansenula, Zygosaccharomyces spp., molds such as Penicillium and Aspergillus spp. and LAB such as Lactobacillus spp. and Leuconostoc spp. Also, heat-resistant microorganisms such as heat-resistant molds belonging to Byssochlamys spp. and the Gram-positive bacteria, Alicyclobacillus acidoterrestris can tolerate low pH presents in fruit juices and survive pasteurization commonly applied by the fruit industry. 
 
Natural colors such as anthocyanins (natural red-purple) are unstable and can consequently provide a reduction of color intensity or color change (browning) in fruit juices. Oxidation can compromise the stability of fruit juices resulting in rancidity and browning.  
 
Natap™ is a natural occurring antifungal agent produced during the fermentation of Streptomyces natalensis to effectively eliminate the risk of yeasts and molds. While NisinA® and NisinZ® can restrict the growth of Gram-positive bacteria, A. acidoterrestris and LAB in fruit juices. 
 
Handary Shelf-life Solutions for Fruit juices

Applications

Benefits

Brands

Dosage

Labeled as

Fruit juices

 

Growth control of yeasts & molds

Natap™

2-3 mg/kg

Natamycin

Growth control of LAB and Alicyclobacillus

NisinA® / NisinZ®

30–60 mg/kg

Nisin
 
 
 
 

 

NATURAL PROTECTIVE SOLUTIONS
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NisinA® - Gram + inhibitor for Fruit juices
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NisinZ® - Gram + inhibitor for Fruit juices
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Figure shows that the addition of NisinZ® at a level of 6.25 mg/l can restrict the growth of Alicyclobacillus and prevent acidification in fresh apple juice which were stored at 21 °C.
  

Natap™ - Yeasts & molds inhibitor for Fruit juices
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