Nisin and natamycin are natural preservatives that are used in a wide range of food products. The liquid chromatography method is used to determine the stability of an aqueous mixture in these preservatives, at an ambient temperature of 22 degrees centigrade and under dark conditions.
After being kept at that temperature for six months, the mixture of nisin and natamycin shows that it still contains the original amount – it even remains in the formulation after one year.
Meanwhile, high-resolution mass spectrometry is also effective if it is carried out in degradation products, where the presence of these substances is also studied. The result is degradation products from hydration and oxidation reactions, depending on whether water or oxygen is used in the studies.
This proves that with this type of method, determining the presence of natural preservatives in foods after long periods of conservation is quick and easy.