| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7584506 | Food Chemistry | 2018 | 16 Pages |
Abstract
After 6â¯months at room temperature (22â¯Â°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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A.L.L. Duchateau, W.B. van Scheppingen,