RESUMO
Nisin and natamycin are natural preservatives used in a broad range of food products. In the present study, the stability of an aqueous nisin/natamycin blend (pH 4.0) for the beverage market was tested at room temperature (22⯰C) under dark conditions by means of liquid chromatography. Both an HPLC-UV and a UPLC-MS method were developed to monitor the concentration of natamycin and nisin, respectively. After 6â¯months at room temperature (22⯰C) under dark conditions, the nisin/natamycin blend (pH 4.0) still contained 85% of the original amount of nisin and 95% of natamycin. Even after 1â¯year, 50% of nisin and 90% of natamycin remained in the formulation. The resulting degradation products were studied by means of high resolution mass spectrometry. For both nisin and natamycin, degradation products originating from hydration (natamycinâ¯+â¯H2O; nisinâ¯+â¯H2O) and oxidation reactions (natamycinâ¯+â¯O; nisinâ¯+â¯O; nisinâ¯+â¯2O) were observed.