Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 326, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2020.108650
Keywords
Bacillus subtilis; Escherichia coli; Sensory evaluation; Shelf life; Stability; Staphylococcus aureus
Categories
Funding
- China Key Research Programs [2017YFD0400501]
- 111 Project [BP0719028]
- Yangzhou City Agricultural Key RD Program [YZ2019034]
- National First-Class Discipline Program of Food Science and Technology [JUFSTR20180205]
- Jiangsu Province (China) Collaborative Innovation Center for Food Safety and Quality Control Industry Development Program
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Use of carbon dots (CDs) in combination with aqueous chitosan solution to extend shelf life and improve stability of soy milk was investigated. Soy milk samples with chitosan solution (0.00%, 0.08%, 0.12%, 0.16% and 0.20%) and banana-based CDs (4%, 6% and 8%) were prepared and stored at room temperature (25-30 degrees C) for shelf life evaluation. Soy milk with 0.16% chitosan solution exhibited improved stability as evident by increased viscosity, stability coefficient, zeta potential and decreased centrifugation rate compared with soy milk without chitosan. The suitable amount of carbon dots could effectively inhibit the growth of Escherichia coli, Staphylococcus aureus and Bacillus subtilis. Soy milk with 0.16% chitosan and 8% CDs exhibited longer shelf life and significantly lower total bacterial count after storage at room temperature for up to 4 days. Electronic nose-based flavor characteristics of all treated soy milk samples were not far from that of the control sample.
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